Papaya-Harvest and storage

Fruit harvest

The papaya plant flower and set fruit within 3-5 months after transplanting. The maximum economic life cycle of a papaya tree is 3 years. It takes around 125 to 140 days for the fruit to reach maturity.

The colour of fruit changes from green to pale green or yellowish on maturity. Another noticeable feature is that the portion of fruit exposed to sunlight becomes dark yellow in colour.

The latex of fruits becomes watery on maturity. The T.S.S at harvest will be above 6%.

The fruits are harvested by twisting on it. Fruits to be consumed locally should be stored in a single layer of straw until they become yellow. For distant market, it should be packed in bamboo baskets.

Papain extraction

Papaya can also be grown for the extraction of papain. Half to three-fourth matured fruits (about 70 to 100 days from fruit set) are preferred for papain extraction.

Tapping of fruits can be done early in the morning by giving longitudinal skin depth incisions (3 mm) on the surface of the fruits from the stalk end to tip.

Stainless steel blades or knives or bamboo splinters are used for incising papaya fruits.

The milky latex is collected in arecanut spathes or aluminium or glass vessels. The incisions are repeated in two or three subsequent occasions at 3 to 4 days intervals.

The latex collected in this way is dried in the sun or in an artificial drier at 50-55 degree Celsius. A small quantity of potassium metabisulphite is added to the liquid latex to extend the storage life of papain.

The dried latex can be stored in airtight polythene or glass containers for a period of six months.

Tapped fruits are equally tasty as untapped fruits, although impaired in appearance.