Some chemical characteristics and availability of vitamin A and vitamin C from Kenyan varieties of papayas (Carica papaya L.)

Abstract

Papayas from 14 Kenyan varieties were analysed for dry matter, pH, titratable acidity, total soluble solids, total sugar, vitamin C, total carotenoids and β‐carotene. There were significant varietal differences (p < 0.05) among the levels of dry matter, titratable acidity, total soluble solids, total sugar, vitamin C, total carotenoids and β‐carotene, but no significant differences among pH values.