PaPaya

Nutritive value
Per 100g edible portion (ripe)
Water : 88.4 g
Mineral : 0.7 g
Fibre : 08 g
Protein : 1.9 g
Carbohydrate : 8.38 g
Fat : 0.2 g
Ca : 31.0
Iron : 0.5 mg
Vit B1 : 0.08 mg
Vit B2 : 0.03 mg
Vit-C : 57 mg
Carotene : 8100 microgram
Energy : 42 k Cal
Production technology
Variety: Till today in Bangladesh there are two released varieties of papaya available
for cultivation. These two varieties are BARI Papaya-1 (Shahi papaya) and
BU-Papaya-1.
Soil and Climate: Loam to sandy loam rich in organic matter, well drained soils is
best for papaya production. pH 6.0-7.0 is good. Hot and humid climate is suitable for
papaya.
Seedling raising: It is better to raise seedling in polybag. Seeds are to be sown in the
month of September-October or December-January. Forty to fifty day old seedling
can be transplanted at 2m x 2m distance.
Pit preparation: 60 x 60 x 60 cm pit to be dug 15 to 20 days prior of
transplanting of seedling. Each pit is to be fertilized with cowdung 15 kg, TSP
500g, MoP 250 g Gypsum 150 g, Boric acid 20 g and ZnSO4 20 g. All
fertilizers are to be properly mixed with pit soil.
•
Transplanting of seedlings: Three seedlings are needed to transplant in each
pit at 30 cm apart in triangular fashion in afternoon. Light irrigation should be
given after transplanting.
Fertilizer application: Top dressing of Urea (50 g) and MoP (50 g) should be
given at one month interval. Dose should be doubled after flowering.
Intercultural Operations: Weeding, staking of plants, irrigation shall be
provided as per requirement. Drainage of water after heavy shower is very
important since papaya plants cannot tolerate water logged condition.
Removal of plants: One plant per pit is very good for better growth and
development, Therefore other plants of the pits shall be removed just after
flowering. However, 5% male plants are required to keep in the field for better
pollination.
Benefits of Papaya
•The nutrients found in papaya are thought to have a range of health benefits. They
may help protect against a number of health conditions.
Age-related macular degeneration
Papaya has a range of health benefits including asthma prevention and even
anti-cancer properties. Zeaxanthin, an antioxidant found in papaya, filters out harmful
blue light rays. It is thought to play a protective role in eye health, and it may ward
off macular degeneration. However, a higher intake of all fruits has been shown
to decrease the risk of and progression of age-related macular degeneration.
Asthma prevention
The risk of developing asthma is lower in people who consume a high
amount of certain nutrients. One of these nutrients is beta-carotene, contained
in foods like papaya, apricots, broccoli, cantaloupe, pumpkin, and carrots.
Cancer
Consuming the antioxidant beta-carotene, found in papayas, may reduce
cancer risk. Among younger men, diets rich in beta-carotene may play a
protective role against prostate cancer, according to a study published in the
journal Cancer Epidemiology and Prevention Biomarkers.
Bone health
Low intakes of vitamin K have been associated with a higher risk of bone
fracture. Adequate vitamin K consumption is important for good health, as it
improves calcium absorption and may reduce urinary excretion of calcium,
meaning there is more calcium in the body to strengthen and rebuild bones.
Diabetes
Studies have shown that people with type 1 diabetes who consume high-fiber
diets have lower blood glucose levels, and people with type 2 diabetes may
have improved blood sugar, lipid, and insulin levels. One small papaya
provides about 3 grams of fiber, which is equivalent to just 17 grams
of carbohydrates.
•
Digestion
Papayas contain an enzyme called papain that aids digestion; in fact, it can be
used as a meat tenderizer. Papaya is also high in fiber and water content, both
of which help to prevent constipation and promote regularity and a healthy
digestive tract.
Heart disease
The fiber, potassium, and vitamin content in papaya all help to ward off heart
disease. An increase in potassium intake along with a decrease in sodium
intake is the most important dietary change that a person can make to reduce
their risk of cardiovascular disease.
Inflammation
Choline is a very important and versatile nutrient found in papayas that aids
our bodies in sleep, muscle movement, learning, and memory. Choline also
helps to maintain the structure of cellular membranes, aids in the transmission
of nerve impulses, assists in the absorption of fat, and reduces
chronic inflammation.
Skin and healing
When used topically, mashed papaya appears to be beneficial for promoting
wound healing and preventing infection of burned areas. Researchers believe
that the proteolytic enzymes chymopapain and papain in papaya are
responsible for their beneficial effects. Ointments containing the papain
enzyme have also been used to treat decubitus ulcers (bedsores).
•
Hair health
Papaya is also great for hair because it contains vitamin A, a nutrient required
for sebum production, which keeps hair moisturized. Vitamin A is also
necessary for the growth of all bodily tissues, including skin and hair.
Adequate intake of vitamin C, which papaya can provide, is needed for the
building and maintenance of collagen, which provides structure to skin.
 •Chilli
English name: Chilli
Local name: Marich
Terminology
Capsicum is also known as chilli, paprika, sweet pepper or bird pepper
depending upon the type and way of which it is used.
Sweet pepper: Sometimes known as green or bell pepper, have the mildst flavour
with little of the pungent principle. They are forms of capsicum annum var. annum.
They are hardly be called a spice, but more f a vegetables and salad.
Chillies: They are the dried ripe fruits of pungent form of capsicum species (C.
annum and sometimes (C. frutescens)
Uses of chilli
1. Chillis are used for culinary purposes and for seasoning of food.
2. It is a hot ingredient of curry powder which is a constituent of dishes.
3. Used in pickles, pepper sause, such as Tabasco, is made by pickling the
pulp of Tabasco pepper or other C, frutescens in vinegar or brine.
4. Extractions of chillies are used in the manufacture of ginger beer and
other beverages.
5. C. frutescens are also used in medicine as a stimulant, carminative and
as a counter irritant in the treatment of rheumatism.
Paprika: Capsicum which may be sweet or mildly pungent,
grown mainly on southern Europe and the USA. The dried
fruits are finely ground to produce paprika. The brilliant red
powder is used as a flavouring and garnish for pale coloured
foods. E.g. eggs, cheese, sauces etc.
Types of chillies
According to species
1. Capsicum annum (sweet pepper)
2. C. frutescens (Akashi morish)
3. C. pendulum (mostly cultivated in Bangladesh)
4. C. chinense
5. C. pubeseens
6. C. cardenasii (it is used as ornamental plant)
According to fruit size
1. Cayenne shape
2. Bell shaper
3. Cone shape
According to life cycle
1. Annual e.g.C. annum, C. pendium
2. Biennial e.g. a few C. frutescens
3. Perennial e.g. a few C. frutescens
Cultivars/variety
The variety “BARI morich-1” has released by BARI.
Local variety; Balijhuri, Bindhu, Baramashi, Shapura,
Shikarpuri are the seasonal and popular. Dhani, Surjamukhi,
Kamranga etc. are cultivated in the whole year.
Sweet pepper: California wonder, yolo wonder, Bangla pride,
Oriental glory etc.
Sowing time: For Kharif season seed is sown in March-April
•In rabi season October -November
Planting method: 1. Direct sowing 2. Transplanting method
1. Direct sowing: The seed is sown directly in rows of about 45-60 cm
apart and later thinned to 20-30 cm apart in the rows. About 2.0-3.5 kg
seeds are required for one hectare of land.
2. Transplanting method:
i. Raising of seedling: The seeds are treated with Ceresan, Captan @ 2
g/kg of seeds, one hours before sowing to prevent any seed borne
disease. Drenching of nursery beds with blue copper @ 0.25 g/litre of
water at fortnightly interval is done against damping off diseases.
The seeds germinate in 6-10 days and are ready for transplanting in
25-30 days. The seedlings should be well protected from heat during
summer season.
Short and thick stemmed seedlings are ideal for better performance. 6-8
weeks old and 10-15 cm long seedlings are ideal for transplanting.
Topping the seedling in the nursery bed is beneficial for transplanted
seedling.
i. Transplanting in the field: Seedlings are transplanted singly in well
prepared field with a spacing of 25 x 20 cm in Rabi and 45 x 45 cm in
kharif seasons. Gap filling may be done within this period, if necessary.
Harvesting

❖ The stage of maturity at which chillies are picked depends on the type
and purpose for which they are grown. 25-30 days are required to first
harvest of ripe fruits and then harvesting continue over a period of
about 3 months at 7-15 days interval.

❖ Chillies which are used for vegetables purpose are generally picked
while they are still green but full grown. Chillies used for drying are
picked when fully red ripe. Picking is done with hand. Fruits are picked
by snapping off the brittle stems by hand.
Processing
• Harvested chillies have 65-80% moisture content, which must be reduced
to about 10% to prevent fungal infection and loss of pungency. Drying
may be in the sun or artificially. Sun-drying is most common throughout
Asia, Africa, Central and South America and on smallholder crops
everywhere.
• The method varies from spreading on roadside verges dry paddy field, on
mats around the homestead, on flat roofs etc. The ripe chillies are dried
under sun for 8-15 days for local purposes depending upon the weather
conditions.
• Artificial drying was first introduced in the southern USA for the pungent
forms of C. annum and is vary pungent Tabasco chillies.
• For artificial drying required a large windowless building, preferably fitted
with one or two large interior fans to circulate hot air and an exterior
heater.
• Fruits are placed on trays then loaded on to shelves of mobile racks and
manually moved into the shed until is full drying. Drying time varies with
the pepper types. This system produces good quality dried fruits virtually
free of contamination.
Pungency: is due to capsaicin (C18H27NO3). In general, the
small, thin-skinned peppers of C. frutenscens have the highest
capsaicin content.

Pigments: The colouring matters of the ripe fruit consists of