Effect of Tray Drying Conditions on the Bioactive Compound of the Papaya Leave

Abstract

Papaya is most popular annual plant. Immediately after its harvesting, the highly perishable raw material, i.e. leaves, have to be preserved against deterioration and spoilage.  More often, during peak period, most of the crop is lost/wasted due to lack of proper post-harvest processing techniques. Drying is by far the most widely used treatment, which needs to be performed very carefully and preciously so as to preserve the bioactive compound of the leaves. Drying treatment and experimental tray drying method was carried out at the temperatures of 50°C, 60°C and 70°C to find and suggest the optimum drying condition for acquiring quality dried papaya leaves powder and bioactive compound like phenol, flavanoid and antioxidant activity of papaya leaves. Results have revealed that ‘total drying time’ is considerably reduced with the increase in drying air temperatures from 50°C to 70°C.  It could be recommended that the best drying temperature is 50°C of papaya leaves to retain the various bioactive compounds. Tray dryer at 50 0C for unblanched sample ensures the best results in quality and bioactive compound of papaya leaves Powder.