Calidad de lechosa osmodeshidratada en cuatro estados de madurez mediante evaluación sensorial y parámetros físico-químicos Measurement of the quality in osmodehydrated papaya in four states of maturity by means of sensory evaluation and some physico-chemical parameters

The maturity of the fruit is critical to achieve the highest quality and acceptability of the dehydrated product. The aim of this study was to test the quality of osmodehydrated papaya (Carica papaya L.) in four states of maturity. It was studied the sensory attributes (color, texture and flavor) and some physicochemical parameters (firmness, soluble solids (TSS), pH and acidity