文章基本信息

标题：Physico-Chemical Composition of Four Papaya Varieties Grown at Rajshahi
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作者：W Zaman ; SK Biswas ; MOH Helali 等
期刊名称：Journal of Bio-Science
印刷版ISSN：1023-8654
出版年度：2006
卷号：14
期号：0
页码：83-86
DOI：10.3329/jbs.v14i0.448
语种：English
出版社：Institute of Biological Sciences, Rajshahi University
摘要：A study was carried out on four papaya varieties namely, Bombai, Deshi, Shahi (Yellow) and Shahi (Red) for their physico-chemical composition grown at Rajshahi. The results showed that maximum fruit weight was observed in Bombai and lowest in Shahi (Red). It was also found that recovery of pulp, TSS and total sugar were 80.46-87.41%, 9.0-13.0% and 6.96-10.50% respectively. Key words: Papaya, physical composition and chemical composition. J. bio-sci. 14: 83-86, 2006
关键词：Papaya;physical composition and chemical composition