Dietary guidelines show that more frequent consumption of fruits can prevent nutrientrndeficiencies and promote health. However, the perishability and unaffordability of fruits hadrnled to very low levels of fruit consumption in low and middle-income countries (LMICs).rnDespite papaya fruit is one the best nutritious fruit, it is classified as a highly perishable/ lowrnshelf-stable fruit. Therefore, to improve the shelf stability, and accessible, affordable papayarnfruit, drying technologies are playing an irreplaceable role. The present study aimed tornevaluate the retention of nutrients and bioactive compounds of papaya fruit (Carica papayarnL) with/without ascorbic acid pretreatment, drying under different drying techniques, shelfrnstability of dried papaya products, and also estimate the vitamin A intakes for vulnerablernpopulations. Yellow ripped papaya fruits (n=14), with and without ascorbic acid pretreatmentrnwere dried using i) solar drying: open-air, tray driers, and glass house; ii)rnrefractance-window drying; iii) oven-drying, and iv) freeze-drying (control). Thernconcentration of total carotenoid, polyphenols (TP), flavonoids (TF), and B-carotene wererndetermined using spectrophotometry and high-performance liquid chromatography (HPLC).rnThe fresh fruit had high moisture content (87%) and an acidic pH. The dried papaya had arnwater activity of 0.5-0.6. The highest TPC, TFC, total carotenoids, and carotene was found inrnfreeze-dried papaya samples, followed by refractance-window, and solar-glass housern(P