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Papaya
Papaya, reportedly called “the fruit of the angels” by Columbus, was first cultivated in Central and South America. Belize, Brazil, and
Mexico are major exporters, yet papaya is grown and shipped to a lesser degree from Hawaii, China, Dominican Republic, Ecuador, France,
Guatemala, India, Ivory Coast, Jamaica, Malaysia, the Netherlands, Philippines, and Spain, as well as California and Florida in the
United States.
• Contrary to popular belief, papaya does not grow on a ‘tree’ but is actually a large herbaceous plant
• Often called ‘pawpaw’ in other parts of the world, it should not be confused with North American asimina fruit which has a
banana-mango flavoring
• Other papaya name variants include kepaya, lechosa, mamao, mamona, mikana, milikana, papaia, and he’i
• Papain, the milky latex in unripe papayas, is an enzyme frequently used as a digestive aid, natural meat tenderizer, and in dental products
• The fruit’s gelatinous round black seeds are edible, with a strong, peppery flavor
• Leaves are often cooked and eaten in Southeast Asia like spinach
• The majority of Mexico’s papaya is grown in Veracruz.
SEASONAL AVAILABILITY
HAWAII
BELIZE
BRAZIL
DOMINICAN REPUBLIC
GUATEMALA
JAMAICA
MEXICO
References: Produce Marketing Association, Purdue University.
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Papaya
TYPES, VARIETIES & CUTS
Varieties are often classified as Hawaiian or Mexican; Solo is the most widely known Hawaiian cultivar, weighing a pound or two with
yellow skin and orange or pink flesh when ripe. Mexican varieties tend to be significantly larger.
Pear-shaped or round, papaya can grow up to 20 inches in length and weigh up to 20 pounds. Popular varieties in Hawaii (other than
Solo) include Kapoho, Sunrise, and Waimanolo; other worldwide variations and hybrids have included Bettina, Betty, Brazilian
Formosa, Burliar Long, Gold Cross, Golden, Higgins, Honey Dew, Honey Gold, Hong Kong, Linda, Maradol, Mountain, Pusa, Red
Queen, Red Lady, Rainbow, Santa Cruz Giant, Singapore Pink, SunUp, Sunnybank, Sunset, Tainung, Washington, Wilder, Yarwun
Yellow, and Zapote.
PESTS & DISEASE
Papayas imported into the U.S. are quarantined for a number of pests including ants, aphids, leafhoppers, mealybugs, Mediterranean fruit
flies, melon flies, moths, nematodes, scales, thrips, webworms, and whiteflies. Several types of mites also pose problems, including broad
mites (favoring seedlings and young leaves), flat mites (feeding on fruit), Tuckerellid mites (plant trunks), as well as Texas, spider, and
red mites (mature leaves).
Diseases affecting papaya plants include anthracnose, blight, internal yellowing, mosaic, necrosis, powdery mildew, ring-spot virus,
root knot, many forms of rot (root, soft, stem, fruit), various types of spot (black, chocolate, dry, wet), wilt, and yellow strap leaf.
CULTIVATION, STORAGE & PACKAGING
• Storing at 85°F (29.6°C) with high humidity for up to 48 hours can enhance color and ripeness.
• Chilling will stop the ripening process for unripe fruit; partially ripened fruit can be refrigerated for two weeks or more.
• Optimal storage for fully ripe fruit is from 45 to 55°F
• Produces ethylene
• Sensitive to water and ice
PAPAYA: WEEKLY MOVEMENTS & PRICES, USA
Source: Chart by Gallo Torrez Agricultural Price Trends (GTAPT), [email protected], compiled from USDA data.
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Papaya
GOOD ARRIVAL GUIDELINES
Currently, there are no good arrival guidelines published for this commodity. There are also no established grades.
HEALTH & NUTRITION
Papaya is a good source of Vitamins C, A, and B, fiber, folic acid, and potassium; it is also very low in fat, cholesterol, and sodium.
Consumption of the fruit is known to promote digestive health and the immune system, and may help prevent heart disease,
inflammation, and arthritis.
References: Produce Marketing Association, United Nations Food Agriculture Organization, University of Florida IFAS Extension, University of
Hawaii Cooperative Extension Service, USDA.
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