Studies on Production of Vinegar from Papaya

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Authors

  • V. D. Surve
     Department of Food Microbiology and Fermentation Technology, Marathwada Agricultural University, Parbhani-431 401 ,IN
  • G. M. Machewad
     Department of Food Microbiology and Fermentation Technology, Marathwada Agricultural University, Parbhani-431 401 ,IN
  • V. D. Pawar
     Department of Food Microbiology and Fermentation Technology, Marathwada Agricultural University, Parbhani-431 401 ,IN
  • V. N. Shinde
     Department of Food Microbiology and Fermentation Technology, Marathwada Agricultural University, Parbhani-431 401 ,IN

Abstract

The papaya (Carica papaya L) is usually an interesting plant producing fruits for many uses. It is easily propogated and grown under tropical and subtropical conditions and produces fruits in less than one year. Generally ripe papaya fruit is most extensively used in all tropical countries as a breakfast food as such or with salt, sugar or lime juice.

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Published

2004-02-01

How to Cite

Surve, V. D., Machewad, G. M., Pawar, V. D., & Shinde, V. N. (2004). Studies on Production of Vinegar from Papaya. The Indian Journal of Nutrition and Dietetics, 41(2), 73–75. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6568

Issue

Volume 41, Issue 2, February 2004

Section

Review Articles

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