Red Papaya Pulp

The product is derived from fresh, sound, ripe Red Papaya fruit (Carica papaya L. var. Red Taiwan) washed, sliced, deseeded, refined, decanted, homogenized, thermally processed and packed in aseptic bags to render it “commercially sterile “and completely retaining the organoleptic quality of Red Papaya.

Red Papaya Pulp

Organoleptical, physical and chemical analysis:

Appearance : Uniform, homogenous smooth, free from blemish, any other foreign and extraneous matter
Aroma & flavour : Characteristic prominent, well-expressed aroma of natural ripe Red Papaya and free from any offensive flavour.
Taste : Characteristic, pleasant typical acidic sweet taste of natural ripe Red Papaya.
TSS : Min 9° Brix.
Colour : Orangish Red
Acidity : 0.45 - 0.60. (As % anhydrous citric acid W/W)
pH at 20 ℃: 3.75- 4.20
Consistency : ≤ 12.0 Cm/30sec. [Bostwick at 20 ℃]
Black & Brown specks : ≤ 15 No. per 10 Gms
Total Plate Count : < 10 CFU per gram
Yeast and Mold : < 10 CFU per gram
E.Coli & Coliform : Absent
TAB : Absent


Product is aseptically packed in pre-sterilized high barrier aseptic bags (215 ±2 Kgs), which are placed in a polythene bag in M.S drums with a thermocol pad below the lid.


80 Drums per 20 ft. container palletized or unpalletized.


Storage at ambient temperature.


18 Months storage at room temperature and 24 Months storage at 4- 8°C from the date of production.


Industrial Standard