Different Characteristics of Papaya

(Carica papaya L.) as Basis of Post-

Harvest Handling Technology

Esmale, Maeve S.
BSAE-VA
INTRODUCTION
In the Philippines, there are currently seven (7)
commercial varieties of papaya sold for human
consumption. These are Cavite Special, Morado, Solo,
Sinta, Cariñosa, Red Lady and Red Royale.
Papaya is known for its fine and natural laxative
virtue which aids digestion. Papaya is high in vitamin C
and has 88 to 91% water content.
Morpho-anatomical Characteristics
 Papaya shows considerable phenotypic variation for many
horticulturally important traits, including fruit size, fruit
shape, flesh color, flavor and sweetness, length of
juvenile period, plant stature, stamen carpellody, and
carpel.
Anatomy of Papaya Fruit
Physiochemical Composition
The papaya is a great source of vitamin A and C. It also has
other nutrients like copper, potassium, magnesium and vitamin
K.
Papaya fruits are rich in enzymes called papain and
chymopapain that break down the proteins from the food a
person eats into amino acids and therefore helps digestion.
Physical Properties

The fruits are technically classified as fleshy berries (Villegas

1997) sometimes called pepo-like berries since they resemble
melons by having a central seed cavity. They are borne axillary
on the main stem, usually singly but sometimes in small
clusters. The fruit has a smooth exocarp (peel) and thick, fleshy
mesocarp and in shape may be globose, ovoid, obovoid, or
pyriform, 7-35 cm long, and 0.250-10 kg in weight.
 Female plants produce medium to large round-shaped fruit
of good quality with a large seed cavity; hermaphrodite
plants produce small to medium elongated fruit of good
quality but with a smaller seed cavity; male plants with
bisexual flowers may produce a few, elongated, poor quality
fruit (Crane 2005).