{ "document_id": 15924, "page": 15, "width_pt": 830.88, "height_pt": 606.24, "rotation": 270, "pipeline_version": "paddleocr-vl-1.6+paul-48", "engine": "paddleocr_vl", "source_run_id": 16038, "item_count": 26, "counts_by_type": { "header": 4, "heading": 3, "text": 19 }, "build_ms": 4, "items": [ { "id": "p15.1", "order": 1, "type": "header", "bbox": { "l": 61.92, "t": 597.6, "r": 78.48, "b": 589.2 }, "text": "376", "attrs": { "block_label": "number" }, "level": 2 }, { "id": "p15.2", "order": 2, "type": "header", "bbox": { "l": 280.8, "t": 599.76, "r": 390.72, "b": 590.16 }, "text": "K. POMPER AND D. LAYNE", "attrs": { "block_label": "header" }, "level": 2 }, { "id": "p15.3", "order": 3, "type": "header", "bbox": { "l": 461.76, "t": 590.4, "r": 738.72, "b": 579.84 }, "text": "7. THE NORTH AMERICAN PAWPAW: BOTANY AND HORTICULTURE", "attrs": { "block_label": "header" }, "level": 2 }, { "id": "p15.4", "order": 4, "type": "header", "bbox": { "l": 773.52, "t": 588, "r": 790.08, "b": 579.6 }, "text": "377", "attrs": { "block_label": "number" }, "level": 2 }, { "id": "p15.5", "order": 5, "type": "heading", "bbox": { "l": 60, "t": 571.68, "r": 253.68, "b": 559.68 }, "text": "J. Marketing and Consumer Acceptance", "attrs": { "block_label": "paragraph_title" }, "level": 3 }, { "id": "p15.6", "order": 6, "type": "text", "bbox": { "l": 59.52, "t": 554.88, "r": 390.24, "b": 482.16 }, "text": "The taste and aroma of overripe pawpaw fruit can be very strong and possibly objectionable to some consumers. Pawpaw fruit can also be seedy. Although there are no seedless pawpaw fruit currently available, superior genotypes have about 5 to 10% seed on a fresh weight basis. Ripe pawpaw fruit are similar in appearance to mango and papaya fruit, and if handling avoids bruising, have a similar fresh market appeal." }, { "id": "p15.7", "order": 7, "type": "text", "bbox": { "l": 59.28, "t": 482.4, "r": 389.52, "b": 278.64 }, "text": "Pawpaw fruit have significant processing potential but commercial pulp extraction methods have not been examined. Langworthy and Holmes (1917) observed that the pawpaw fruit was little known outside of regions where it is found, but deemed it worthy of further study because of its distinctive flavor. In a consumer acceptance study conducted at a 1999 pawpaw field day (Templeton et al. 2003), pawpaw ice cream was the best-received item (55% of tasters liked it extremely), followed by pawpaw cake with lemon icing, liked extremely by 45%. The pawpaw/grape juice drink was liked extremely by 31% of participants. Plain pawpaw butter was liked extremely by 26% of tasters; pawpaw butter prepared with lemon and grape juice was liked extremely by 11%, while the version prepared with orange and lemon was liked extremely by only 8%. The custard prepared from ripe, mild-flavored fruit was liked extremely by 42% of tasters, while the custard prepared from mixed under-ripe, over-ripe, and bruised fruit was liked extremely by only 16%. Overall, the positive acceptance of pawpaw products by tasters demonstrates the potential of commercial processing ventures." }, { "id": "p15.8", "order": 8, "type": "text", "bbox": { "l": 58.8, "t": 278.64, "r": 389.52, "b": 72.24 }, "text": "Wiese and Duffrin (2003) investigated the sensory properties of plain shortened cake using pawpaw fruit puree as a partial replacement for fat in the food formulation. The influence on the color, texture, and tenderness appeared to influence the preference ratings for the category of overall acceptability. Participants preferred the no pawpaw pulp control and 25% samples to 50% and 75% of the fat replacement with pawpaw fruit puree. The 50% and 75% replacement of fat with pawpaw fruit puree in the cake samples resulted in a reduced preference for the categories of color, texture, tenderness, and overall acceptability. In examining a muffin formulation, Duffrin et al. (2001) also found that some fat is required in a food formulation along with pawpaw fruit puree for a desirable product. The custard-like texture of the pawpaw fruit, its nutrient composition, and acceptance by tasters make it an excellent candidate as at least a partial fat-reducing agent in baked goods. Jones and Layne (1997) noted that most dessert recipes requiring banana could have equal part substitution with pawpaw puree and be very acceptable." }, { "id": "p15.9", "order": 9, "type": "heading", "bbox": { "l": 462, "t": 564.24, "r": 584.88, "b": 552.24 }, "text": "V. FUTURE PROSPECTS", "attrs": { "block_label": "paragraph_title" }, "level": 3 }, { "id": "p15.10", "order": 10, "type": "text", "bbox": { "l": 459.6, "t": 539.52, "r": 789.84, "b": 453.6 }, "text": "The unique qualities of the fruit, ornamental value of the tree, and the natural compounds in the leaf and bark suggest that pawpaw has great potential as a new crop. However, there are many challenges, including developing a grower base, improving orchard establishment rates, root-stock development, improving clonal propagation methods, new cultivar development, increasing yields, postharvest handling of fruit, and developing an overall marketing strategy." }, { "id": "p15.11", "order": 11, "type": "heading", "bbox": { "l": 460.56, "t": 430.56, "r": 563.28, "b": 418.32 }, "text": "LITERATURE CITED", "attrs": { "block_label": "paragraph_title" }, "level": 3 }, { "id": "p15.12", "order": 12, "type": "text", "bbox": { "l": 461.52, "t": 406.32, "r": 787.44, "b": 366.96 }, "text": "Alkofahi, A., J. K. Rupprecht, J. E. Anderson, J. L. McLaughlin, K. L. Mikolajczak, and B. A. Scott. 1989. p. 25–43. In: J. T. Arnason, B. J. R. Philogene, and P. Morand (eds.), Insecticides of plant origin: Search for new pesticides from higher plants. Am. Chem. Soc. 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