DEBRE BERHAN UNIVERSITY

College of Agriculture and Natural Resource Sciences

Department of Horticulture

Review on Post-harvest handling of papaya fruit in Ethiopia

By: GEBREMEDHN ABRHA---------------------------ID NO: 1838/09

ADVISOR: Alemayehu Abera. (M.S.C).

A Seminar Paper

Submitted to Debrberhan Unversity, College of Agriculture and Natural Resource Sciences and
Department of horticulture, in fulfillment of the requirements for the course senior (Hort : 3151)

Juanuary 2011 EC

DebreBerhan,Ethiopia

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ACKNOWLEDGEMENT
Frist of all we would like to thank our God for giving skill and knowledge for all aspect of our
educational carrier. Secondly we would like to express our heart full thanks to my Advisor
Alemayew Abera (MS.C.) For her advice in every steps of our review.

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Table of Contents Page

ACKNOWLEDGEMENT..........................................................................................i

LIST OF ABBREVIATION.....................................................................................iii

1. INTRODUCTION.................................................................................................1

1.1Objectives.............................................................................................................2

2. LITERATURE REVIEW......................................................................................3
2.1. Post-Harvest Handling Activities of Papaya Fruit................................................................3

2.1.1. Harvesting..................................................................................................................................3
2.1.2. Washing.....................................................................................................................................3
2.1.3. Pre cooling.................................................................................................................................4
2.1.5. Packaging..................................................................................................................................4
2.1.6. Storing.......................................................................................................................................5
2.1.7. Transporting...............................................................................................................................5
2.1.8. Exporting...................................................................................................................................6
2.2. Causes of Post- Harvest Loss of Papaya Fruit......................................................................6

2.2.1. Primary Causes..........................................................................................................................6

2.2.1.1. Biological............................................................................................................................6
2.2.1.2. Chemicals...........................................................................................................................7
2.2.1.3. Mechanical Damages..........................................................................................................8
2.2.1.4. Physical Factors..................................................................................................................8
2.2.1.5. Physiological Disorders......................................................................................................8
2.2.2. Secondary Causes of Loss.........................................................................................................9
2.3. Post-Harvest Treatment of Papaya Fruit.......................................................................................9
2.3.1. Hotwater Treatment...................................................................................................................9
2.3.3. Hot Air Treatment....................................................................................................................10
3. SUMMARY AND CONCLUSION.....................................................................10

5. REFERENCES...................................................................................................11

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LIST OF ABBREVIATION
1. CFB………………………………………….Corrugated Fiber Board

2. MAP………………………………………….Modified Atmospheric Packaging

3. RH…………………………………………….Relative Humidity

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 1. INTRODUCTION

Papaya fruits (Carica papaya L.) is the most economically important fruit in the Caricaceae
family.(Medinalet al., 2010). In some parts of the world, specially Australia and some islands of
the West Indies, it is known by names papaw or pawpaw; which are better limited to the very
different species mainly wild AsiminatrilobaDunal, belonging to the family Annonaceae. While
the name pawpaw is widely recognized, it has been corrupted to kapaya, kepaya, papaya or
tapaya in southern Asia and the East Indies. In French, it is papaya (the fruit) and papaya (the
plant), Postharvest handling of papaya requires care and attention. Papaya is susceptible to
several factors that can reduce its marketability, including extreme or fluctuating temperature,
moisture.

The fruit is one of the most nutritional and cheapest fruit grown and consumed in Nigeria
(Baiyewu and Amusa, 2005). The ripe fruit of papaya is usually eaten raw with or without skin or
seeds while the unripe green fruits can be eaten cooked, usually in curries or salads. According to
(Tietze, 2002), a mature green papaya fruit contains more vitamin A than carrots, more vitamin C
than oranges and abundant vitamin B factors and vitamin E. Losses as high as 50% are common
in fruits and vegetables and these losses occur due to biological, chemical, physiological as well
as mechanical factors (Kader, 1992).

In the postharvest period, the preservation of papaya can be maintained for a maximum period of
2 to 4 weeks at between 8-10ºC or 5 to 7 days at 22ºC (Paull et al., 1997). In order to prolong the
shelf-life of papaya fruits, several preservation methods have been evaluated, such as thermal
treatments (Jiménez, 2002), storage in modified atmospheres (González et al., 2003), treatments
with watery plant extracts (Bautista et al., 2003) or sodium bicarbonate solutions (Gamagae et
al., 2003), and edible coatings (Bautista et al., 2006; Hamzah et al., 2013). In the latter method,
chitosan has recently been used for the preservation of papaya (Brasil et al., 2012; Ali et al.,
2011). Chitosan (poly-ß(1,4)-2-amino-2-deoxy-D-glucopyranose) is a cationic biopolymer with
the ability to form semi-permeable films that regulate the gaseous exchange, reduce water loss,
lower the production of ethylene, and retard maturation (Bautista et al., 2003; 2006).
Furthermore, these coatings are being used for the incorporation and/or controlled release of
antioxidants, nutraceutics, and natural antimicrobial agents (Elsabee and Abdou, 2013).

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1.1Objectives

-To review on the post-harvest handling of papaya

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 2. LITERATURE REVIEW

2.1. Post-Harvest Handling Activities of Papaya Fruit

Postharvest handling is the stage of crop production immediately following harvest, including
cooling, cleaning, sorting and packing.Postharvest handling of papaya requires care and
attention. Papaya is susceptible to several factors that can reduce its marketability, including
extreme or fluctuating temperature, moisture, disease, and mechanical damage. Exposure to
these factors through inappropriate handling can cause under- or over-ripening, inconsistent
quality, and poor flavor and result in high postharvest losses.(Kader, A. A., 2000)

2.1.1. Harvesting

In papaya fruit harvesting, generally fruit may be picked when yellow color covers 1/5 to 1/3 of
the surface peel. Fruits are harvested manually depending on size and age of the tree. But is
preferable to harvest the fruit late in the morning until early afternoon to reduce the latex flow.
Normally harvested by hand (preferably with gloves) especially when the trees are still young
and within reach. Tools that will be used in picking the fruit when the trees much taller wooden
or bamboo pole fitted with cutting instrument with a catching net at the end of harvesting pole.
Hand picking can also be facilitated with the help of a ladder or sometimes with a plumber stool.

2.1.2. Washing

Pre-graded fruit should be placed in a water tank to remove latex and debris. In larger operations,
fruit is washed with water in a separate tank or with overhead sprays before being passed to the
main wash tank. Normally pawpaw requires no additional cleaning, but some may benefit from a
careful wiping with a soft cloth. The Fruit can also be cleaned with rotating brushes if the
brushes are very soft, but generally simple movement through a water tank for 10 to 15 minutes

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suffices.

2.1.3. Pre cooling

Temperature protection of the fruit in the field immediately after harvesting is very important.
This can easily be done by moving the fruits to the shade. It is essential to remove the field- heat
of fruits in order to have extended shelf life. It is done to remove the field heat of the harvested
produce, which is detrimental to keeping quality of fruits and vegetables and it is done to retard
ripening and senescence processes.

2.1.4. Grading

Grading is a post-harvest practice that consists of classifying the crops into grades or categories
regarding their quality.After washing the pawpaw’s are left to dry and then are graded for
packing. Graders remove any fruit that shows signs of fresh mechanical damage or any of the
conditions that qualify the fruit for rejection in the pre-grading stage. Remaining pawpaw’s are
classified for packing based on size, stage of ripeness, and, if applicable, shape. Fruits of
different shape may not be mixed in the same carton.( Campbell, C. W., 2001)

2.1.5. Packaging

Presley (2002).Stated that Fruit can be prepared for packing in two ways.Single layer, one-piece
self-locking or two-piece full telescopic fiberboard carton; bursting strength 200 to 250 lb/in.
Internal packaging material should include shredded paper in the Base of the carton and
individual tissue wraps for each or alternate fruit. Individual labels can be attached to the fruit for

Appearance and recognition. The fruits are packed in a single layer in telescopic corrugated
fiberboard (CFB) cartons with the stem end facing the bottom of the box. Before arranging them
in the CFB cartons, each fruit is inserted in a polyurethane sleeve or wrapped in newspaper.
These wrapping materials will protect the fruit from bruising during transportation. The fruits are

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packed in 6 kg boxes containing usually 6-18 fruits per box. This type of packaging is normally
used for export by air or for short distance transportation by sea to Hong Kong (Presley, D.,
2002.).

Packaging material: - A package or packaging is the material used to protect, contain or

transport a fruit. A package can also be a material that is physically attached to a product or its
container for the purposes of marketing. Packing material is generally used to preserve, transport,
inform about as an aid while using the fruit it contains. Solo Sunrise pawpaw, the most popular
variety, are packed in single-layer cartons, each with a net weight of 4 to 5 kilograms, depending
on importer and importing-country requirements. Internal packaging materials can include
shredded paper in the base of the carton and individual tissue wraps for each and every other
fruit

2.1.6. Storing
Fruits with color indices 2 and 3 can be stored at ambient conditions (25 – 30ºC) for 5 to 7 days
while fruits at color indices 4 and 5 can only last for 2 to 3 days. Fruits meant for air freight
around the world should be stored at 10 – 12ºC, which would allow for storage periods of 2
weeks or more. With MAP, the storage period can be extended to 3 weeks which is sufficient for
sea shipment to Hong Kong and the Middle East.

Look for fruit with smooth skin. Avoid those with dark, sunken spots as it may affect the flesh of
the fruit and spoil the flavor. You can guess pawpaw ripeness by touch and sight. The fruit is sent
to market at various degrees of ripeness - 1/4, 1/2 and 3/4 ripe - with skin colors ranging from
green to yellow-green to yellow-orange. Pawpaw at its ideal stage of ripeness is 3/4 yellow or
yellow-orange depending on variety. Papaws are ripe when they emit a soft fruity aroma. If you
want to eat Hawaiian pawpaw fruit the same day make sure the pawpaw is 100% yellow. If you
want to wait a couple of days before eating/serving, make sure your Hawaiian pawpaw that has
more green on the fruit. The more greener on the fruit, the longer you can hold it. (Kader A. and
Sylva K., 1999)

2.1.7. Transporting
Based on the transit and storage life, a recommendation is made. Since many tropical products
like pawpaw are high value and traded in small quantities, they are often shipped by air, even

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when surface Transportation could be used. (USDA, 2002).Although the UK market for pawpaw
is expanding at a leisurely pace. Efforts to increase it by shipping volumes by sea have proved
unsuccessful due that the product doesn't respond well to this type of transit (PGA, 1999).
Marketing and physical distribution of fresh produce inherently means moving the produce. The
commodities are handled, either manually or mechanically, many times from harvest and through
the distribution process before the consumer buys and prepares them to eat. For domestic
transportation the use of road vehicles offers substantial advantages of convenience, availability,
flexibility permitting door-to-door delivery, and reasonable cost of transport. The use of road
transportation for fresh produce is increasing and likely to increase in countries all over the
world. Produce may be transported by pick-up, enclosed truck, open truck or refrigerated vehicle
(Harris, 1988). For perishable products, however, the increased speed of handling and reduced
transport costs that came with containerization were not enough.

2.1.8. Exporting

Refrigerated reefer containers operated at 10–12ºC are suitable for sea-transport of papaya in
CFB cartons (with and without MAP). The 40-foot containers can hold a mixed load of about
2000 to 3500 boxes of Eksotika (6 kg box) and Sekaki (20 kg box). In export by air, each pallet
can hold 204 boxes of Eksotika (6 kg box). Plate 2: 40-foot refrigerated reefers for sea transport
of Eksotika papaya to Hong Kong Papaya ripens at 15 - 30ºC and temperatures below 15ºC (as in
the reefer) and low ambient temperature during winter will retard ripening. To overcome this
problem, fruits are removed from the MAP packaging on arrival and ripened at 25ºC in the flow-
through ripening room with relative humidity of 85-90 %.( TIMEIS, 2000.)

Production and export in 1998 the FAO reported an estimate of 5.1 million of metric ton. That
were harvested in the world, representing twice the harvest of 1980.The main consumer markets
are usually supplied by one major supplier; in the case of the US market, most of the fruit is
supplied by Mexico, whereas for Europe, Brazil is the main exporter, and Japan's demands are
covered by the US via Hawaii. Brazil has become the main producer in the world, with most of
the fruit been sent to European countries. In 1998 the country reported 35,000 ha's devoted to
pawpaw production, with an average yield of 48.6 Ton/ha

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2.2. Causes of Post- Harvest Loss of Papaya Fruit

2.2.1. Primary Causes

2.2.1.1. Biological
Fungi:-the fungus anthracnose is known to specifically attack papaya, especially the mature
fruit. The disease starts out small with very few signs, such as water soaked spots on ripening
fruits. The fruit ends up being soft and having an off flavor because the fungus grows into the
fruit (Mossler, M.A.; Crane, J. september2002).

The fungus powdery mildew occurs as a superficial white presence on the surface of the leaf in
which it is easily recognized. The infection usually appears at the upper leaf surface as white
fungal growth (Nelson, S. 2012).

Virus:-Papaya ring spot virus is a well-known virus within plants in Florida. (Morton, JF
1987).the first signs of of the virus are yellowing and vein clearing of younger leaves, as well as
motting yellow leaves. Viral infections impact growth and reduce the fruit quality. One of the
biggest effects that viral infections have on papaya is the taste. As of 2010, the only way to
protect papaya from this virus is genetic modification (Gonzales, D., 2010).

:-Papaya mosaic virus destroys the plant until only a small tuft of leaves are left. The virus
affects both the leaves of the plant and the fruit. The difference between the ringspot and the
mosaic viruses in the ripe fruit in the ring spot has mottling of colors and mosaic does not (Hine,
B. R. ;1965).

2.2.1.2. Chemicals
Ethylene:-Papaya is a climacteric fruit with typical respiratory and ethylene production patterns
during ripening. At the onset of ripening, respiration rises to a maximum and subsequently
declines slowly. The respiratory of papaya is just preceded with similar pattern of increased
ethylene production (Sankat and mahraj, 2001; Boron and Jakomino, 2006). The increase in
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ethylene production parallels the respiration rise and reaches a maximum of the same time as the
respiratory papaya (Tuker, 1993). Lazan et al (1990) reported that there was a concomitant
decrease in internal ethylene concentration of papaya fruit packaged with polyehene film, which
may be instrumental in delaying ripening of the sealed fruit.

2.2.1.3. Mechanical Damages

Medlicott, (2001) Stated that Damage to the skin immediately after harvest, as a result of
careless handling, over-filling of crates(box) and excess movement of fruit during in-field
transport, will result in latex staining, punctures, scars and bruises. During ripening, bruised
areas will develop into dark soft regions that become infected by fungi and bacteria. Similar
effects can occur as a result of poor handling during washing, grading and packaging

2.2.1.4. Physical Factors

Low Temperature Problem:-Storage of unripe papaya below temperatures of 10°C will result
in chilling injury. The symptoms include surface pitting, discoloration of the peel and the flesh,
incomplete ripening, poor flavor and increased susceptibility to disease incidence. Ripe papayas
will store successfully at lower temperatures, but transport of ripe fruit (more than 50% yellow
color) is not recommended due to the susceptibility to mechanical damage and bruising
(Archbold, D.D., 2001).
High Temperature Problem:-Exposure of papayas to temperatures above 30°C for longer than
10 days results in heat injury (uneven ripening, blotchy ripening, poor color, abnormal softening,
surface pitting, and accelerated decay). Quick cooling to 13°C after heat treatments minimizes
heat.
Relative Humidity Management:-papayas are high in water contentand susceptible to post
harvest shriveling. In order to minimize weight loss and desiccation of the skin, the fruit should
be stored under high relative humidity (RH) conditions. The ideal post-harvest environment for
holding papayas is between 95 to 95% RH.

2.2.1.5. Physiological Disorders

Anthracnose Colletotrichumspp. Disease is prevalent during long term storage and with humid
orchard conditions, inappropriate pre-harvest disease control or poor orchard hygiene. The

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presence of the disease is characterized by small black or light brown spots that gradually enlarge
and may coalesce and sink.

Phomopsis rot caused by Phomopsiscaricae-papayae begins in the stem end or a fruit skin wound
and can develop rapidly in ripe fruits; invaded tissue softens and darkens slightly.

Alternaria rot caused by Alternariaalternata follows chilling injury of papayas kept at

temperatures below 100c (Krishiworld, 2002)

2.2.2. Secondary Causes of Loss

Improper Harvesting:-the quantity of yield will reduces

- reduces attractively

Improper Storage:-shortens shelf life of papay

- increase disease transmission

- decrease quality

Improper Transportation:-improper handling during loading and un loading

: - over loading without separation of produce which lead to over -heating and mechanical injury
to produce at the bottom of the stack.

:-rough roads will increase mechanical damage unless adequate care is taken

: - lack of ventilation of the produce

Improper Marketing:-reduces source of income

Improper Packaging: - shortens shelf life

: - the fresh test and aroma disappears

: - increase fungal and bacterial growth

:- decrease the sale of fresh produce

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2.3. Post-Harvest Treatment of Papaya Fruit

2.3.1. Hotwater Treatment

Fruits are exported by sea. It is not necessary for fruits transported by air or marketed locally.
After washing, the fruits are dipped in hot water at 49ºC for 10 minutes. The fruits are then
cooled under some exporters use this method of treatment to reduce postharvest diseases
especially if the running tap water for 10 minutes before fungicide treatment (Follett, P., 2001)

2.3.2. Double Hot Water Dip

The double dip method involves the treatment of less than quarter ripe fruits for an initial
immersion for 30 minutes in 107.6of (42oc) water followed immediately by a second hot water
immersion at 120of (49oc) for 20 minutes.

2.3.3. Hot Air Treatment

Hot air can be applied by either placing the produce in heated chambers equipped with a
ventilating fan or through the forced application. Hot air treatment at 60 oc for at least 7 hours, or
at 65oc for at least 6 hours, were effective in controlling pest infestation with out affecting fruit
quality (Rahemi, M. and H.zare. 2002).

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3. SUMMARY AND CONCLUSION
Papaya (Carica papaya L.) belongs to the family caricacae and genus carica. Papaya is the most
economically important fruit in the world.

Post- harvest quality management of papaya starts from the field and continues until it reaches
the final consumer. The quality of any papaya after harvest cannot be improved by the use of any
post- harvest treatment method or handling practices but can only be maintained. Papaya is
subjected to rapid quality loss after harvest. Using best post – harvest activities or factors such
optimum temperature, relative humidity, and moisture, the use of post- harvest application and
the best post- harvest handling procedures to maintain the quality after harvest is also critical. It
can be concluded that the quality of papaya after harvest depends on the post- harvest activities.
If these post- harvest activities managed properly, quality loss will be reduced and maintains the
quality of fruits.

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5. REFERENCES
About.com. 2002.Homecooking. www.about.com/library/weekly

Aggie Horticulture. 2002. Home FruitProduction-Pawpaw.Texas Agricultural Extension Service.

Extension Horticulture Information Resource.

Agricultural Outlook, 1999. Economic Research Service/USDA.January-February.

California Rare Fruit Growers, Inc. (CRFG)., 1998.Fruit Facts, Volume 1.

www.infoaserca.gob.mx/Claridades/revistas/067/ca067.pdf.

FAO. 1992. Proceedings of the roundtable on the reduction of post-harvest fruit and vegetable
losses through the development of the cottage industry in rural areas in the Caribbean
countries. FAO Regional Office for Latin America And The Caribbean, Santiago, Chile.

Follett, P., 2001.White peach scale on pawpaw.Postharvest Tropical Commodities

Research Unit.Pacific Basin Agricultural Research Center.USDA.

Harris S.R., 1988. Production is only half of the battle. A training manual in fresh produce

Market for the Eastern Caribbean.Food and Agriculture Organization.Healthnotes, Inc.,

2001.Pawpaw.Foodnotes.

Hawaii Pride, 2002. Why we treat food for export. www.hawaiipride.com.

Infoagro.2002.Elcultivodela papaya. Info agro .com/frutas/frutas tropical/papaya.htm.

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Kader, A. A., 2000. Postharvest Technology Research and Information Center. Department of

Pomology, University of California, Davis, C.A.Pawpaw. Recommendations

For Maintaining Postharvest Quality.

Kneipp Cure Pty.Ltd., 2000.The healing power of the tropical Medicine Tree. Dapto, NSW 2530,
Australia.

Krishiworld. 2002. The pulse of Indian Agriculture.Cyberdyne Solutions India Limited.Bhosari

India.

Medinilla, A., 2000. El cultivo de la pawpaw maradol.PlantacionesModernas. 5:2, 5-34.

Medlicott, A., 2001. "Product Specifications and Postharvest Handling for Fruits, Vegetables

and Root Crops Exported from the Caribbean"). Global Agribusines Information network
(GAIN).

Persley, D., 2002. Paw paws virus and virus-like diseases, Queensland Horticulture Institute,
Indooroopilly.

PGA. Papaya Growers Association. 1999. Jamaica Papaya Growers Association newsletter.

.Thompson, J. F., 1994. Ripening facilities. Perishables handling newsletter.University of

California. Issue No. 80. Page 5-8.

Thompson J., Kader A. and Sylva K., 1999.University of California-Division of Agricultural and
Natural Resources.Publication 21560. UFL, IFAS., 2000.Pawpaw. Sarasota Extension,
USA.

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