Effect of Processing Conditions on Calcium Content, Firmness, and Color of Papaya in Syrup

<table>Firmness of fresh papaya fruit (FF), treated fruit with calcium gluconate solutions (T9; T10) and with calcium lactate solutions (T11, T12), at pHs fixed at 4.2 and 6. Different letters indicate significant difference (<svg height="11.375" id="M101" style="vertical-align:-0.30096pt" version="1.1" viewbox="0 0 58.712502 11.375" width="58.712502" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
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Journal of Food Processing

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Figure 3

Figure 3: Effect of Processing Conditions on Calcium Content, Firmness, and Color of Papaya in Syrup 