Yellow Papaya Pulp

The product is derived from fresh, sound, ripe Yellow Papaya fruit (Carica papaya L.) 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 Yellow Papaya.

Yellow 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 Papaya and free from any offensive flavour.
Taste : Characteristic, pleasant typical acidic sweet taste of natural ripe Yellow Papaya.
TSS : Min 9° Brix.
Colour : Yellow to Golden Yellow
Acidity : 0.45 - 0.60. (As % anhydrous citric acid W/W)
pH at 20 ℃: 3.75 - 4.20
Consistency : 8.0 - 12.0 Cm/30 sec. [Bostwick at 20 ℃]
Black & Brown specks : < 5 no per 10 gms
Total Plate Count : <10 CFU per gram
Yeast and Mold : <10 CFU per gram
E.Coli & Coliform : Absent
TAB : Absent
“Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.


Product is aseptically packed in pre-sterilized high barrier aseptic bags (215 ±2 kgs), which are placed in 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