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

Firmness (<svg height="15.4" id="M81" style="vertical-align:-3.22282pt" version="1.1" viewbox="0 0 33.887501 15.4" width="33.887501" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
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<g transform="matrix(.017,-0,0,-.017,.062,15.775)"><path d="M599 650l-18 -160l-30 -2q-2 70 -11 94q-5 16 -26 24t-75 8h-94q-27 0 -33.5 -6.5t-12.5 -32.5l-43 -226h108q52 0 72.5 5t31 18t28.5 52h28l-40 -200h-28q-1 42 -6 56.5t-24.5 21t-70.5 6.5h-108l-32 -177q-13 -65 1 -80.5t88 -22.5l-8 -28h-279l6 28q61 5 77.5 20.5
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</svg>) and mass loss (Δ<svg height="11.375" id="M83" style="vertical-align:-0.20064pt" version="1.1" viewbox="0 0 17.4 11.375" width="17.4" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
<g transform="matrix(.017,-0,0,-.017,.062,11.112)"><path d="M1004 650l-6 -29q-54 -6 -71 -19.5t-51 -74.5l-271 -539h-33l-98 506h-3l-258 -506h-30l-78 532q-10 67 -21.5 80t-66.5 21l6 29h241l-8 -29l-26 -5q-34 -6 -41 -16t-3 -47l59 -425h4l251 510h31l102 -510h2q150 299 198 423q14 40 8.5 48.5t-47.5 16.5l-28 5l7 29h231z
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</svg>) of papaya cylinders during dipping in isotonic sucrose solution at 45°C, with and without calcium addition.

Journal of Food Processing

tab4

Table 4

Table 4: Effect of Processing Conditions on Calcium Content, Firmness, and Color of Papaya in Syrup 