Postharvest Management of Papaya

Papaya (Carica papaya L.) native of tropical America, and has become a very popular

fruit worldwide due to its fast growth, high yield, long fruiting period and high nutritive value. It is

susceptible to several factors that can reduce its marketability including extreme or fluctuating

temperature, disease (CRFG, 1998). The physico-chemical changes in papaya take very quickly

and are triggered by different gene expression, enzyme activation and plant hormone (ethylene)

during ripening (Chong et al., 2009; Fabi et al., 2009; Fabi et al., 2010). Food losses and waste

contribute to postharvest losses while reduction of postharvest losses is reported as a critical

component of ensuring future global security (Aulakh et al., 2013). Postharvest losses are also

associated with malnutrition (FAO, 2011). Therefore, to sustain food security, food availability

needs to be increased via reduction of postharvest losses during the supply chain (Aulakh,

Regni, Fulton, & Alexander, et al., 2013).

Postharvest handling of papaya requires care and attention to detail because papaya

production is limited in many areas due to the incidence of disease in the field, particularly the

papaya ring spot virus, which can ruin the commercial value of entire plantations; extensive

postharvest losses due to this virus can range from 30 % to 60 % of a given harvest (Medina et

al., 2003).The qualitative and quantitative transformations that occur in papaya during ripening

are regulated by changes in hormonal balance and are strongly influenced by genetic factors

and environmental conditions. In addition, the changes are largely attributed to the action of

ethylene (Fabi et al., 2010; Ming et al., 2012). Once ripening starts, these changes take place

very quickly, and papaya reaches peak quality for consumption within 8 to 12 days at a

temperature of 25 ℃ (Sivakumar and Wall, 2012). Postharvest losses in papaya of

approximately 40-100% have been reported in developing countries (Coursey et al., 1993). The

losses are mainly due to decay, physiological disorders and mechanical injury, the result of

improper harvesting and handling practices. Because of its thin skin, papaya is damaged very
easily by handling and this can lead to infection by fungi such as Colletotricum gloeosporiodes

(Palhano et al., 2004).

Papayas are hand harvested and at the colour break stage or when they have started to

ripen as judged by the appearance of skin yellowing. Fruits are sorted at the field according to

colour stages and defects. They are subsequently washed in packing sheds and in some

countries subjected to vapour heat treatment (Paull and Armstrong , 1994) or double dip hot

water treatment to kill insects and their larvae (42℃ x 30 min followed by 20 min or more at

49℃) (Nishijima, 1995). Hot water treatment with fungicides is usually adopted to control decay

(Couey and Farias et al., 1979; Couey et al., 1984).

Exposure of papaya fruit to high temperatures resulted in the disruption of softening. The

pattern of ripening related events such as the change in skin colour, climacteric respiration,

ethylene production, 1-aminocyclopropane-1-carboxylic acid (AAC) content, net ethylene

forming enzymes (EFE) activity and internal carotenoid synthesis are also altered by the high

temperature treatments. Paull, (1995), suggested that the response of papaya to heat

treatments depends on maturity, growing season and temperature changes.

Postharvest management has decisive effect on the extent of postharvest losses, the

final quality and the market value of horticultural crops. If not handled properly, this high value

can deteriorate and rot in a matter of days or even hours. The quality of the fresh fruit has

decisive effect on its value, particularly when consumers have high income and the market

provide a wide choice of product (Liu, 1991). Proper postharvest management is preserved until

the produce reaches the final consumer (Olympio & Kumah, 2008).