Fruits World : Papaya

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Papaya (Carica papaya L.) is a popular fruit native to tropical America. It is usually grown for its small to large melon-like fruit. It is a herbaceous perennial, bearing fruit continuously at the leaf axils spirally arranged along the single erect trunk. The papaya is also called papaw, pawpaw, papayer (French), melonenbaum (German), lechosa (Spanish), mamao, mamoeiro (Portuguese), mugua (Chinese) and betik (Malaysian, Indonesian). The fruit is the major product from this species, though young leaves and male flowers are used as vegetables and in soap. Nutritionally, the papaya is a good source of calcium (30 mg/100 g), and an excellent source of provitamin A and ascorbic acid (Wenkam, 1990). Papayas are consumed fresh as breakfast fruit, dessert or in salads. In Asia, green fruits are cooked as a vegetable or made into preserves. Papayas are also processed into various forms, such as dehydrated slices, chunks and slices for tropical fruit salads and cocktails, or processed into puree for juices and nectar base, usually frozen, and as canned nectar, mixed drinks and jams.

Papaya puree is the basis for remanufacturing of many products. Papaya puree is processed aseptically or frozen, with yield of ca. 50%. The flavour of aseptically processed puree is stable during processing and after 6 months in ambient storage, with some colour changes noted. Papain is a proteolytic enzyme that digests proteins and is used as a meat tenderizer, as a digestive medicine in the pharmaceutical industry, in beer brewing, tanning industries and in the manufacture of chewing gum. Papain production is primarily centred in Tanzania and India, where labour is abundant and inexpensive. The latex is obtained from green papaya by making about four surface lancings on the fruit and catching the drippings in cups, with yields of 88.5–227 g/tree of dried latex per year. Approximately 2.27 kg of fresh latex will produce 0.45 kg of dried latex (Paul and Duarte, 2011).

Fruits World : Mango

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Mango (Mangifera indica L.) is also known as manga (Tamil), mangga (the Philippines, Malaysia, Indonesia) and manguier (French). It is one of the best-known and most widely cultivated tropical fruit species, with production occurring in most countries in the tropics and subtropics. The fruit is marketed fresh, dried and as a juice, and is used as a source of flavours, fragrances and colourants. The mango is rapidly becoming one of the leading trade crops in the tropics and subtropics. (Paul and Duarte, 2011).  As postharvest handling techniques and shipping technology have improved, consumer demand has increased. The fruit is 60–75% flesh, 11–18% skin and 14–22% seed, depending upon cultivar, with the flesh being ca. 20% dry matter. Most of the mangoes produced are marketed in the fresh state for consumption as a dessert fruit. Fruit can be eaten green, and this practice is very popular in Thailand, the Philippines and Central America, with some starchy and crispy cultivars being preferred, such as ‘Khieo Sawoey’ in Thailand. Fruit may simply be peeled and sliced. Diced pieces may be added to salads and fruit cocktails. People consume mango simply because of its pleasant taste and flavour without much thought about the content of minerals, vitamins, lipids and amino acids. However, the mango is a good to excellent source of provitamin A and is considered a fair source of vitamin C, although this varies greatly among cultivars, with a range between a low of 5 mg and as high as 142 mg/100 g of fresh material (Wenkam, 1990).

Fruits World : Banana

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Minions loves banana. Me too. I love bananas. It’s soft and delicious. But what make banana so special. According to Baldry et al., 1981. The flavour, texture, convenience, ease of eating and nutritional values are the reason why bananas very popular. Banana is a useful source of vitamins A, C and B6 and has about twice the concentration of K compared with other ripe fruit.  Bananas are used in special diets where ease of digestibility, low fat, no cholesterol, minerals (high K, low sodium (Na)) and vitamin contents are required. The fruit does not cause digestive disturbance; it readily neutralizes free acid in the stomach and does not give rise to uric acid. These special diets are used for babies, the elderly and patients with stomach problems, gout and arthritis. One medium banana (about 126 grams) is considered to be one serving. One serving of banana contains 110 calories, 30 grams of carbohydrate and 1 gram of protein. Bananas are naturally free of fat, cholesterol and sodium.(source)

Nutrient	Content
Vitamin B6	5 mg
Manganese	3 mg
Vitamin C	9 mg
Potassium	450 mg
Dietary Fiber	3 g
Protein	1 g
Magnesium	34 mg
Folate	25.0 mcg
Riboflavin	1 mg
Niacin	8 mg
Vitamin A	81 IU
Iron	3 mg

The primary centre of banana origin is thought to be Melanesia (Malaysia, Indonesia, the Philippines, Borneo and Papua New Guinea); M. acuminata Colla. Has seeded fruit. Dessert cultivars were developed from it via parthenocarpy and sterility, aided by human selection and vegetative propagation. M. Balbisiana Colla. also has a wild, seeded fruit, is more suited to drier areas and occurs from India to New Guinea and the Philippines, though absent from central Melanesia (Espino et al., 1992). It was similarly taken into cultivation, with the selection of natural diploid, triploid and tetraploid hybrids.