A FORMULATION OF CHAYOTE (Sechium edule) AND GREEN PAPAYA (Carica papaya) PICKLE

Abstract

The present utility model discloses the formulation of a chayote and papaya pickle locally found in the Philippines. Specifically, the chayote and papaya pickle consist of the following ingredients in percent (%) by weight: vinegar (25.86 %), chayote (18.57 %), papaya (18.57 %), white sugar (12.93 %), brown sugar (12.93 %), carrots (4.00 %), raisins (2.57 %), red pepper (2.00 %), garlic (1.43 %), salt (0.57 %), and pepper (0.57 %). This utility model enhances both the functional and organoleptic properties of chayote and papaya pickle and is ideal for both commercial production and home-kitchen applications.

Description

A FORMULATION OF CHAYOTE (Sechium edule) AND GREEN PAPAYA (Caricapapaya) PICKLETechnical FieldThis utility model relates generally to pickles but more particularly to chayote(Sechium edule) and green papaya (Carica papaya) pickle using two locally growningredients in the Philippines.Background of the Utility ModelPickling is a traditional preservation method in Philippines that enhances boththe shelf life and flavor of fruits and vegetables. Unripe papaya is commonly used in“atchara”, a sweet tangy pickle, while chayote is emerging as a suitable alternativedue to its firm texture and ability to absorb flavors. Both chayote and papaya arepickled in a vinegar-based brine with sugar, salt, and spices, allowing flavors todevelop over time. This utility model focuses on a simple way to make pickled chayoteand green papaya. It helps reduce food waste by preserving excess or easily spoiledproduce. The process is affordable and practical, especially for small-scale producersor home-based businesses. It also supports sustainable food practices by using localresources and promoting traditional methods. In addition, it adds value to commonvegetables, offering new opportunities for income and food preservation.In a prior art titled “A Process of Producing Sweet Pickled Green Papaya(Carica papaya) and the Product Produced Thereof’ (PH22022050649), the processinvolves the use of green papaya as the primary ingredient for pickling. In contrast,the present utility model incorporates both chayote (Sechium edule) and green papaya(Carica papaya) as main ingredients. This approach enhances the sustainability of theproduct by utilizing two locally available crops in the Philippines, thereby offering amore resource-efficient alternative to existing formulations that rely solely on greenpapaya.Summary of the Utility ModelThe utility model introduces an innovative recipe for chayote (Sechium edule)and green papaya (Carica papaya) introducing chayote to papaya pickle. Chayotecontributes a firm, crisp bite and neutral taste that absorbs the brine well, while greenpapaya adds a subtle sweetness and slight tanginess familiar to Filipino-style pickles.This blend results in a pickle that is both refreshing and ideal for consumption.The objective of this utility model is to develop a formulation of two locally growningredient chayote (Sechium edule) and green papaya (Carica papaya) to make pickle.Detailed Description of the Utility ModelA formulation of the chayote (Sechium edule) and green papaya (Caricapapaya) pickle was developed at the Institute of Food Science, Innovation, andTechnopreneurship (IFSIT), Cebu Technological University-Main Campus, Cebu City,Cebu, Philippines.The formulation of producing the spiced vinegar consist of the followingingredients in % by weight:Ingredients % by Weightvinegar 25.86%chayote 18.57%papaya 18.57%white sugar 12.93%brown sugar 12.93%carrots 4.00%raisin 2.57%red pepper 2.00%garlic 1.43%salt 0.57%pepper 0.57%The process of preparing chayote (Sechium edule) and green papaya (Caricapapaya) pickle is comprised of the following steps:The preparation of the chayote and green papaya pickle begins with thoroughlywashing the chayote (18.57 “%w / w), green papaya (18.57 %w / w), carrots (4 %w / w),garlic (1.43 “%w / w), and red pepper (2 %w / w) to remove any dirt or debris. Thechayote, green papaya, and carrots are then peeled and grated into the desired shapeand size. Chayote and papaya are soaked in a saltwater solution for 20 to 30 minutesto help reduce bitterness and improve texture. After soaking, they are rinsed well andleft to drain excess water. While waiting, the red pepper is sliced into julienne stripsand the garlic is cut into thin slices. Raisins are prepared as is, with no cutting required.Using a weighing scale, the correct amounts of each ingredient including chayote,cucumber, carrots, garlic, raisins, and red pepper are measured and kept separate toprevent confusion. Once all components are measured, they are combined and placedinto a clean glass container.Next, the pickling solution is prepared by measuring and combining theappropriate amounts of vinegar (25.86 %w / w), white sugar (12.93%w / w), brown sugar(12.93 “%w / w), salt (0.57 %w / w), and pepper (0.57 “%w / w) in a pot. This mixture isbrought to a boil, with occasional stirring to fully dissolve the solids. The hot picklingliquid is then poured into the glass container filled with the prepared vegetables, andthe lid is placed loosely on top to allow steam to escape. After letting the mixture restfor three minutes, the container is placed in a steamer and steamed for approximately45 minutes to enhance the product’s shelf-life through steam canning. Finally, the jaris sealed tightly and allowed to cool at room temperature for one hour before beingstored in the refrigerator, ready for consumption or further storage.The materials used for this formulation are as follows: weighing scale,measuring cups and spoons, sterilized glass bottles or jars with caps, steamer,saucepan and heat-resistant spatula, thermometer (range 0-100 °C), and mixingbowls. The finished product is a vibrant, sweet-sour vegetable pickle made fromchayote, green papaya, and other colorful ingredients, offering a crisp and refreshingtexture.

Claims

CLAIM:1.Achayote (Sechium edule) and green papaya (Carica papaya) pickle consistingof the following ingredients in percent (%) by weight:Ingredientsvinegarchayotepapayawhite sugarbrown sugarcarrotsraisinred peppergarlicsaltpepper% by Weight25.86%18.57%18.57%12.93%12.93%4.00%2.57%2.00%1.43%0.57%0.57%