Fresh papayas (Carica papaya L.) were procured from the Agriculture
Produce Market Committee (APMC), Mumbai, and were
allowed to equilibrate at 5 ◦C. Papaya of uniform size, shape, color,
maturity and free from defects were sorted and washed with water.
The fruit were predominantly yellow in skin color and initial firmness
and total soluble solids ranged from 135 to 136 N and 11.5 to
12%. Papaya were peeled using a vegetable peeler and cut into two
halves. Seeds and the layer of flesh were scrapped off. The peeled
and prepared segments were further cut into 2 cm
×
2 cm
×
2 cm
pieces.