2026-10-24T15:18:19Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/531 2022-03-24T23:11:46Z 1582963788001:1582966466300 user-ydbu

Comparative studies on the nutritive values of natural ripen and artificial ripen carica pappays L. (Papaya) Hlaing Hlaing Myat In this research work, papaya (Carica papaya L., Myanmar name, Thin-baw-thee) was selected for investigation of its nutritional compositions. Papaya fruits were collected from Thazi Quarter, Sagaing Region of Myanmar. In this study, the fruit of papaya were ripened with artificial ripening agent (Ethephon) by dipping and touching methods. And also natural ripening fruit was analysed. In addition, the nutritional contents such as moisture, ash, fat, fibre, protein and carbohydrate of ripening fruit samples were investigated. pH values of papaya samples were also measured by using pH meter. Water and fibre content were determined by AOAC method. Elemental content of natural and treated ripening samples were determined by Energy Dispersive X-ray Fluorescence Spectroscopic (EDXRF) and Atomic Absorption Spectroscopic (AAS) methods. Fat content was determined by Soxhlet Extraction method. The content of protein was determined by Kjeldahl's method. Moreover total sugar, reducing sugar and non-reducing sugar of natural and ethephon treated ripening samples were determined by Somogyi's reagent, using iodometric method. 2016 http://hdl.handle.net/20.500.12678/0000000531 https://meral.edu.mm/records/531