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

Table 1

Experimental conditions used in the calcium impregnation treatments.

Treatment	Mineral source	Concentration (% w/w)	Temperature (°C)	pH
T1	Calcium gluconate	0.5	30	6.2
T2*	Calcium gluconate	1.5	30	6.2
T3	Calcium gluconate	0.5	45	6.2
T4	Calcium gluconate	1.5	45	6.2
T5	Calcium lactate	0.5	30	8.4
T6*	Calcium lactate	1.5	30	8.4
T7	Calcium lactate	0.5	45	8.4
T8*	Calcium lactate	1.5	45	8.4
T9*	Calcium gluconate	2.2	45	4.2
T10*	Calcium gluconate	2.2	45	6.0
T11*	Calcium lactate	1.5	45	4.2
T12*	Calcium lactate	1.5	45	6.0

∗Selected experiences to evaluate the effect of cooking in syrup on fruit calcium content and tissue firmness.