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
