Fruiting, Harvesting and Post-Harvest 161
has been filled under antiseptic conditions (bag-in-box) can be stored for up to 1 year
at room temperature. The pulp/juices can be packed into single or wholesale pack-
ages (bulk) consisting of glass jars, tin cans, or polyethylene or polypropylene bags,
and also filled antiseptically into ‘bag-in-boxes’.
14.4.7 Vegetable and Raita
Wash, peel, cut in two pieces, remove seeds, slice, rewash and cook as other veg-
etables. For large-scale consumption of early fallen green fruits, supply them for use
as vegetable and raita. Boil grated pulp of peeled green papaya with equal amount of
water. Press to squeeze out water. Mix curd with ladle, add grated boiled pieces and
mix. Mix edible salt and spices (cumin, black pepper, coriander, etc.) according to
taste and market (Medina et al. 2003).
14.4.8 Pectin
Unripe green fruits or fruits after obtaining latex (unsuitable for product making)
may be used for pectin extraction. Green fruit is rich in pectin (10%) on dry weight
basis. Pectin has extensive applications in food and medicinal industries. Pectin can
also be extracted from peel waste of green fruit (Medina et al. 2003).
14.4.9 Pickle
Blanch slices of peeled green fruit in boiling water for 3 min. Drain and sprinkle
100.0 g salt and dry under shade. Mix spices, namely, 10.0 g each of powdered red
chillies, cardamom, large cumin and black pepper for 1 kg slices. Fill in jars and
cover with vinegar for curing (2–3 weeks) and storage with airtight lids (Medina
et al. 2003).
14.4.10 Chutney
Cook 1.0 kg pulp of ripe, firm, peeled and grated papaya with chopped onion (100.0 g)
and 50.0 g salt till it gets soft. Then add to it 50.0 g ginger, 15.0 g garlic after chop-
ping and 10.0 g each of the powdered aniseed, red chillies, cumin, large cardamon,
cinnamon, black pepper and 2.0 g headless cloves. Cook gently to desired consis-
tency. Add sugar (3/4 kg). Cook again to thick consistency. Add vinegar (200 mL)
and cook for 5 min. Fill hot into the cleaned dry jars, followed by capping (Medina
et al. 2003).
14.4.11 Sauce
Concentrate 1.0 kg strained pulp containing 20.0 g sugar up to 1/3 of its original
volume in the presence of suspended spice bag containing 50.0 g chopped onion,
5.0 g garlic, 50.0 g ginger, 10.0 g powdered spices and 5.0 g red chillies. Press out
spice bag occasionally and squeeze it out finally to obtain maximum spice extract.
Add 15.0 g salt and remaining 40.0 g sugar and cook to thick consistency. Add