Papaya is known for its delicious sweet taste and soft juicy pulp.Selected varieties of mature Indian red papayas are harvested for pulp processing. Papayas used are free from any genetic modification and passed through stringent quality checks before they can be processed into papaya extract. The finished product i.e. pulp is strained free from peels, seed particles, coarse parts of papaya fruit and other substances or impurities. The pulp is then filled into aseptic bag in drums with an inner polyliner, while maintaining absolutely sterile and hygienic conditions.
Specifications
| Parameter Group | Range Value |
| PHYSICAL & CHEMICAL | |
| Brix @ 200 Cel | Min 9 |
| Acidity As % Anhyd. Citric Acid | 0.40 – 0.60% |
| pH As Natural | 3.5 - 4.0 |
| Consistency – Bostwick | 7 – 14 cms/30 secs |
| Black Specks / 10 gm | Nill |
| Brown Specks / 10 gm | Less than 10 |
| Microbiological | |
| Total Plate Count cfu/ gm | Less than 10 |
| Yeast & Mould Count cfu / gm | Less than 10 |
| Coliform Count cfu / gm | Absent |
| Pathogens cfu / gm | Absent |
| ORGANOLEPTIC | |
| Colour | Orangey Red |
| Flavour & Aroma | Characteristics of typical ripe Red Papaya |
| Taste | Free of any fermentation or any other off taste |
| Appearance | Homogenous, No Foreign Matter |
Packing
220 litres aseptic Bag-In-Drums – 215 Kgs Nett,
3.10 Kgs A - 10 OTS Cans X 6 Nos X 1 Carton - 18.600 Kgs Nett
Container Loading
Bag–In–Drums – 80 Drums / 20' Ft Fcl
Can-In-Cartons - 1000 Cartons / 20' Ft Fcl
Storage
Storage at ambient temperature (do not freeze)
Shelf Life
24 months from the date of production under ambient temperature
Season Table
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
| PAPAYA | ||||||||||||
| Red Papaya |
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