Papaya fruit (Carica Papaya L) were obtained from a local market in Sangli, Maharashta, India, and they were
botanical authenticated at Dept. of botany Y.C College, Karad (MS). Fruit were selected for uniform size, color,
level of external ripeness, and divided into four ripeness stages: RS1 re- presents papaya with yellow area on 0% -
25% of the skin; RS2 with >25% - 50% color; RS3 with >50% - 75%, and RS4 with >75% - 100%. The papaya with
yellow soft area of fruit flower were percolated ethanol: water(1:1) (100 ml/g of dried yellow soft area of fruit) and
the extract was freeze-dried. The final concentration of the C. papaya L in the crude extract was 7.1% (w/w), as
evaluated by HPLC with electrochemical detection.