POST GRADUATE PROGRAM DIRECTORATE

Collage of Agriculture and Environmental Science

Department of plant Science
Horticulture program
Term paper on Horticultural Laboratory Techniques (PHLO-531)
Title: Review on Postharvest Handling Practices for Papaya
Fruit(Carica papaya L.)

Compiled by: Hayu Hassen (Msc. Horticulture Program Student)

ID No: Pgp/395/13
Submitted to: Bulti Merga (Assistant Professor)

HARAMAYA, ETHIOPIA
March

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 Table of Contents
Contents Page

Table of Contents
Table of Contents.........................................................................................................................................I
Abstract.......................................................................................................................................................II
Chapter 1.....................................................................................................................................................1
Introduction.................................................................................................................................................1
1.1. Origin, Taxonomy, Production and Productivity of Papaya..............................................................1
1.2. Postharvest handling problems of carica papaya.............................................................................2
1.3. Objectives of the Review..................................................................................................................3
Chapter 2....................................................................................................................................................4
Literature review.........................................................................................................................................4
2.1. Pre-harvest and Postharvest handling operations..............................................................................4
2.2. Pre-Harvest Operations....................................................................................................................4
2.2.1. Maturity indices.........................................................................................................................4
2.2.2. Method of harvest......................................................................................................................5
2.2.3. Harvesting Time........................................................................................................................5
2.3. Postharvest handling operations.......................................................................................................5
2.3.1. Trimming...................................................................................................................................5
2.3.2. Cleaning and washing................................................................................................................5
2.3.3. Sorting and grading....................................................................................................................6
2.3.4. Packaging..................................................................................................................................6
2.3.5. Transporting..............................................................................................................................7
2.3.6. Storage.......................................................................................................................................7
2.2.7. Fruit Preservation.......................................................................................................................7
Chapter 3.....................................................................................................................................................8
Conclusion...................................................................................................................................................8
4. References...............................................................................................................................................9

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Abstract
Papaya is Belongs to family: Caricaceae, Order: Parietals and Species: Carica Papaya. It is
tropical herbaceous perennial Crops that bear fruit and spirally arranged with 2-10m long. There
are two types; dioecious and hermaphrodites. It is native to southern Mexico and neighboring
Central America and currently cultivated in Many tropical and sub-tropical Countries. It is well
known for its exceptional nutritional and medicinal properties. It has rich source of powerful
anti-oxidants; Vitamins, minerals and fiber. Papaya plant is consumed both as fresh and as a
processed product and contain important plant derived enzymes; Papain and chymopapain. The
worldwide commercial papaya (Carica papaya L.) production has met a significant increase
during the last 50 years and it is mainly produced in Asia and South America. Compared to
developed countries, Its production, consumption and market is low in developing countries.
Different methods can be used for maintaining papaya fruit shelf life storage with out losing its
quality and quantity. Pre-harvest practices are; selecting stage of maturity, selecting methods of
harvesting and determining time of harvesting can be done. postharvest handling practices are;
Trimming, Cleaning and washing, sorting and grading, packaging, transporting, storing and
preserving can be done. Post harvest Handling is to prepare the papaya fruit having good shelf-
life, maintain good nutritional value and good physical states for market and also to preserve the
fruits quality to maintain food safety and to reduce losses along the supply chain. Both pre-
harvest and postharvest practices can affect the papaya fruit quality and quantity at storage. The
major postharvest handling problems of Horticultural Produces Including Papaya, is Losses.
These Losses are occurred due to poor management practices of postharvest handling. Its fruit
has high in water content, high perish ability, short shelf-life span, susceptibility to mechanical
injury and easily attacked by microbes. Although horticultural crops are known for generating
Income and Major tool for Achieving food security, inadequate attention is paid by many
producers. Generally, intensive care at harvesting time, in storage, in packaging and transporting
Postharvest handling operations should be taken for maintaining shelf-life of papaya fruit.

Keys: pre-harvest practices, Postharvest handling practices, and losses

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Chapter 1.
Introduction

1.1. Origin, Taxonomy, Production and Productivity of Papaya

Papaya is Belongs to family: Caricaceae, Order: Parietals and Species: Carica Papaya (De
Lacruz J. et al., 2003). It is tropical herbaceous perennial Crops that bear fruit and spirally
arranged along with single erect trunk (Lemma A. et al., 2017) and it has single straight stem
with 2-10m long. The stem is cylindrical spongy fibrous, hollow, gray or gray-brown color (De
Lacruz J. et al., 2003). There are two types; dioecious; which is male and female flowers or
inflorescences are born on different plants and, hermaphrodites; which is both flowers found on
the single tree or bisexual types (Lemma A. et al., 2017). The papaya fruit is melon-like, oval to
nearly round, 15-50 cm long and 10-20 cm thick; weighing up to (9 kg). The skin is waxy and
thin but fairly tough. As it ripens, it becomes light- or deep-yellow externally and the thick wall
of succulent flesh becomes aromatic, yellow, orange or various shades of salmon or red. It is
juicy, sweetish and somewhat like orange fleshed melon in flavor; in some types quite sweet
Pungent smell. Its fruit Attached lightly to the wall by soft, fibrous tissue, and the seeds are
usually numerous small, black, ovoid, corrugated, peppery about 5 mm long, each coated with a
transparent, gelatinous aril (Esguerra E., et al., 2020).

Papaya is believed to be native to southern Mexico and neighboring Central America and
expanded to other parts of the world. It is currently cultivated in Many tropical and sub-tropical
Countries; Like, Florida, Hawaii, Eastern British Africa, South Africa, Sri-Lanka, India, Canary
Islands, Malaysia and Australia(Esguerra, et al., 2020). It is now present in every tropical and
subtropical country. The fruit was rapidly propagated in the tropics, most likely due to the
abundant and highly viable seeds, Fertile soil and Abundant rainfall (Esguerra, et al., 2020). The
worldwide commercial papaya (Carica papaya L.) production has met a significant increase
during the last 50 years, in terms of yields and production volumes(FAOSTAT 2018). Total
annual world production of Papaya fruits is estimated at 6 million tones (Kumar V. et al., 2019).
It is mainly produced in Asia and South America. America account for over 37% of the
worldwide production (FAOSTAT 2018). Compared to developed countries, production,

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consumption and market of fruits including papaya is relatively low in Africa while the needs
for nutritional compositions originating from fruit are high across the continent (Emana H. and
Gebremedhin A. 2007).

Papaya has high commercial importance because of its high nutritive and medicinal value
(Kumar V. et al., 2019). It has rich source of three main powerful antioxidant; Vitamins (A, B, C
and E), minerals (Magnesium and Potassium) and fiber(Kumar V., et el., 2019). The fruit of
Papaya contains 85% water, 10-13% sugar, 0.6% protein, much of vitamin A and fair amount of
Thiamine, Folic Acid and Ascorbic Acid(Lemma A. et al., 2017). Papaya plant is cultivated for
its fruits, consumed both as fresh and as a processed product worldwide. A variety of products
such as jam, jelly, nectars, ice-cream, sherbet, yogurt, fruit leather and dried slices may also be
made from the it ripe fruit. Unripe papaya makes a good concoction of vegetable stew, salad or
pickle. The milky latex of the unripe fruit, leaves and other parts of the plant contains important
plant derived enzymes include Papain and chymopapain. Papain is used as a meat tenderizer and
for medical and industrial purposes (Workeneh T.S. et al., 2012 and Boshra V.,2013). It also
used in cleaning silks and wools before dying; removing hair from hides during tanning;
extracting oil from tuna liver; added in dentifrices, shampoos, gums, Conditioner and face-lifting
preparations; or used in the manufacture of rubber. Leaves of Carica papaya is also used as soap
substitute which are able to remove stains (Kumar V., et el., 2019).

1.2. Postharvest handling problems of carica papaya

The challenge of storing papayas for prolonged periods lies in the fact that the fruits quickly
soften and perishable highly after harvest due to the process of ripening and losing its
water(Biniam M.G. 2003 and Brouwer B. et al., 2019). Papaya is high in water content, the high
water content is linked to high perish ability and a short shelf-life. These Fruit softening and
perish ability increases susceptibility to pathogen infection, mechanical injury and decay,
thereafter reducing the shelf life of the fruit (Brouwer B. et al., 2019). These losses can be
attributed to poor harvesting methods, rough handling, poor packaging and transport conditions
(Esguerra, et al., 2020 and Adugna D. et al., 2011). It is therefore a challenge to pack and
transport papayas while maintaining an acceptable shelf life (Brouwer B. et al., 2019).

Because of its perish ability and inherent short shelf-life, loses is high and makes problem to the
successful postharvest handling, transport and marketing of fresh Papaya (Biniam M.G. 2003).

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Not only are losses clearly a waste of food, and also represent a similar waste of human effort,
farm inputs, livelihoods, investments and scarce resources such as water (Adugna D. et al.,
2011). Adugna D., (2011) also stated that, There is a significant proportion of postharvest loss of
agricultural produce experienced in Ethiopia, most especially in perishable horticultural
commodities like Mango, Papaya, Banana, Sweet Orange, Avocado and Vegetables. There are a
number postharvest handling problems that cannot be prevented, but the rate can be slowed with
good post-harvest handling management practices that maintain the quality of harvested fruit
(Esguerra, et al., 2020).

Although horticultural crops are known for generating Income and Major tool for Achieving
food security, Postharvest management and postharvest behavior of horticultural produces have
not given sufficient attention(Adugna D. et al., 2011). Various efforts had been implemented by
policy planers for insuring food security in the country over the years with emphasis mostly on
production techniques, crop improvement through breeding efforts, intensive arable land
utilization, extension efforts and effective marketing strategies (Getachew D. 2004). Good post-
harvest handling is important in maintaining the quality and safety of papayas as they are
transported from the farm to the market. These losses must be minimized if farmers are to
benefit. Consumers increasingly demand, and are willing to pay for, good quality fruit and
vegetables. Good post-harvest handling practices are required throughout the supply chain to
assure the quality of papayas(Esguerra, et al., 2020). Good Pre-harvest and post-harvest
management practices can offers the papaya fruit having good shelf-life, maintain good
nutritional value and good physical states (Kumar V. et al., 2019).

1.3. Objectives of the Review

The main objective of post-harvest handling is

 To be Familiarize with practices of Postharvest handling for Papaya Fruit

 To be understand all operations taken to minimize losses in both quality and quantity.
 To familiar with postharvest handling problems

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Chapter 2
Literature review

2.1. Pre-harvest and Postharvest handling operations

Good Pre-harvest and post-harvest management practices can offers the papaya fruit having good
shelf-life, maintain good nutritional value and good physical states; color, shape, texture, taste,
flavor and aroma(Kumar V. et al., 2019). Safe, good papaya fruit is mature, clean, well formed,
free from insect and disease damage, free from mechanical damage such as cuts, abrasions and
punctures and free from microbial, chemical and physical contamination. Defects, if any, are
only minimal as in the case of wind scar and latex stains. These Performs the Consumers are
more likely attracted to papayas fruit (Esguerra E, et al., 2020). Consumers are more likely to
reject papayas if they show; Insect damage, pre-harvest damage such as sooty mould and
sunburn, damage from harvesting and handling such as latex stains, abrasion, cuts and punctures;
and premature ripening. for this Postharvest operations should be intensively taken.

2.2. Pre-Harvest Operations

Important considerations during harvesting are to determine the correct stage of maturity; the
way the fruit is detached from the tree; and the time of harvesting.

2.2.1. Maturity indices

A fruit is considered to be mature when it has reached the stage of development, after harvesting
and post-harvest handling, at which both the external and internal quality attributes are
acceptable to consumers. Papayas are harvested when there is a prominent change in the color of
the skin (about 25 % yellow). Papayas that are harvested at the correct stage of maturity develop
good peel and pulp color and have full flavor and aroma at the ripe stage. Papayas harvested at
the immature stage, can be induced to ripen but the quality of the ripe fruit, and particularly the
flavor, is inferior when compared to naturally ripened fruit(Esguerra E., et al., 2020). De Lacruz
J. et al. (2003) stated that; Papayas are ripe when they emit a soft fruity aroma. Skin color is used
commercially to describe papaya maturity. The Papaya fruit should harvested at the stage of
dramatic increase in the sugar content, this occurs when the seeds and the pulp change its
color(Esguerra E., et al., 2020).

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2.2.2. Method of harvest
Papayas are harvested manually depending on the size and age of the tree, using specialized
tools, knives or by hand. When harvesting by hand or with knives, the peduncle is snapped or cut
from the tree, then immediately trimmed flush against the top of the fruit (De Lacruz J. et al.,
2003). When trees are within easy reach, papayas are harvested by hand using a clean, sharp
knife to detach the papaya from the trunk of the tree. For tall trees, appropriate harvesting tools
can be used such as a picking pole with cloth or net attached at the end and , a ladder to be used
fruit(Esguerra E., et al. 2020). Harvesting of high fruits can be done with a harvesting pole with
a small hoop and a small mesh bag at the end.

2.2.3. Harvesting Time

Papayas are preferably harvested during midmorning to late afternoon to minimize latex stained
on the fruit, which are unsightly and detract consumers appeal. It should not to be harvested
papaya after it rains since the fruit will be more prone to decay and (Esguerra E., et al., 2020).

2.3. Postharvest handling operations

Post harvest Handling is to prepare the papaya fruit having good shelf-life, maintain good
nutritional value and good physical states for market and also to preserve the fruits quality in
terms of appearance, texture, nutritional value, taste, to maintain food safety and to reduce losses
along the supply chain(between harvest and Consumption); It can expressed on market as it
demands (Kumar V. et al., 2019). A practices done in postharvest handling are as following.

2.3.1. Trimming
Trimming refers to cutting the stem that is left on the fruit. If the papaya is packed with the long
stem attached it may injure the peel of other fruit in the container. Scratching, which may not be
seen at the unripe stage, may appear as discoloration on the skin and also cause the mechanical
injury of the ripe fruit(Esguerra E., et al., 2020).

2.3.2. Cleaning and washing

Washing the fruits immediately after harvest is essential, as the sap, which cracks/hole the stem
by making black lesions, which lead to rotting(De Lacruz J. et al. 2003). Fruit crops are contain a
great diversity of microbes and are frequently involved in food borne out breaks because they are
mainly consumed as uncooked and minimally processed. This micro-organisms risk the

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consumers whenever adequate Sanitation is there(Kumar V. et al., 2019). Infestations by insects
such as scale insects and mealy bugs, sooty moulds and even latex stains are sometimes visible
on the fruit can reduce consumers appeal(Esguerra E., et al., 2020). Those micro organisms are
removed through washing by water and sanitizing it by chemicals which remove the dirt
detached on the papaya fruit. sodium hypochlorite can be added to the water tanks at a rate of
100 parts per million, or 0.01 percent. This can prevent disease and microbial growth and
development on the surface of fresh Cut fruits and increase the consumers appeal(Kumar V. et
al., 2019 and De Lacruz J. et al., 2003).

2.3.3. Sorting and grading

To achieve a uniformly sized product, the Papaya fruits are sorted and graded immediately after
cleaning according to their size, shape, stage of ripeness, weight and color(Kumar V. et al.,
2019). Papayas are also separated according to Stage of ripeness, normally as "one yellow stripe"
(which is less than one-quarter ripe), "one-quarter ripe", and "one-half ripe". Because it produce
ethylene, they should not be stored with ethylene-sensitive produce and they are particularly
susceptible to postharvest losses because they are easily damaged and infected by disease (De
Lacruz J. et al., 2003). Sorting by size is especially important if the products are to be dried or
heated, because their size will determine how much time will be needed for these processes.
Sorting and grading are important process to maintain quality of products(Kumar V. et al., 2019).
Sorting involves the grouping of papayas based on specific criteria. After harvest, papayas are
classified as either ‘green’ or ‘ripe’. Green papayas are harvested in the immature state, and may
have defects such as insect, disease (sooty mould) and mechanical damage (Esguerra E., et al.,
2020). Before grading, washing, and fungicide treatment, the papayas 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. Fruits of different shape may not be
mixed in the same carton(De Lacruz J. et al., 2003). Sorting and grading of fruit according to
maturity level are performed manually before transportation(Afrisal H. et al., 2013).

2.3.4. Packaging
packaging is the material used to protect, contain or transport a fruit and a material that is
physically attached to a product for the market purpose, which are used to preserve, transport,
inform about as an aid while using the fruit it contains(De Lacruz J. et al., 2003). There are two
type of packaging, one for the export markets and secondly for local markets. For export

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markets, the fruits will be wrapped with white polyurethane sleeves, which serve as cushioning
material preventing the fruits from bruising during transportation. While, for local markets, the
fruits are not wrapped. As a common practice the fruits were packed in bamboo or plastic
baskets which are normally lined with newspapers(Kumar V. et al., 2019).

2.3.5. Transporting
The method of transporting fresh Papaya fruits is determined by distance, perish ability and
value of the produce, all these factors being regulated by time. the movement of produce within
farm fields should be planned before crops are planted. Farm roads should be kept in good
conditions. Containers must be loaded in the transport carefully and stacked in such a way that
they cannot collapse, damaging the content. Vehicles need good shock absorbers and low-
pressure tires and must move with care. transport to a cover shade which may protect from rain
or sun and may permit packing in the final container for the market(De Lacruz J. et al., 2003).

2.3.6. Storage
Storage is the process in which both cooked and raw materials are stored in appropriate
conditions for future use without any entry or multiplication of microorganisms. It allows food to
be eaten for some time (typically weeks to months) after harvest rather than solely immediately
Consumed (Kumar V. et al., 2019). The Papaya fruit ripening is regulated by naturally produced
ethylene similarly to apple, tomato and banana. Because of this ethylene, storage at 4 ° C for 4
weeks or more seems to delay ripening until removal to room temperature and It is
Recommended that storage temperature for pawpaw is 10°C (De Lacruz J. et al., 2003). Proper
food storage maintain food quality by retaining flavor, color, texture and nutrients, while
reducing the effect of food-borne microbial (Kumar V. et al., 2019). Fruits harvested at “one strip
stage” are stored at low temperature (10oC to12o C) and will last from 14 to 21 days, if post-
harvest disease incidence can be controlled.

2.2.7. Fruit Preservation

People was preserve foods by using different methods like, drying, salting and fermentation
being traditionally done for preservation. They are the most effective for a longer shelf life and
stop or delay the growth of bacteria, suppress the reaction when food comes in contact with
oxygen or heat, they also prevent the loss of some essential amino-acids and some vitamins
enhance the food flavors and colors(Kumar V. et al., 2019).

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Chapter 3

Conclusion
Naturally Papaya fruit is highly perishable and soften quickly after harvest due to the process of
ripening (climacteric property); it increase in sugar content and ethylene production after harvest.
due to this papaya is high perish ability and a short life storage. Post-harvest handling of papaya
requires care and attention. The fruit is susceptible to several factors (fluctuating temperature,
moisture, diseases and mechanical damage) which reduce its commercialization. Post-harvest
operations are those undertaken to prepare high target market for the crop. These operations can
be carried out in the field, at collection centre's or in the packinghouse.

Different methods can be used for maintaining shelf life storage with out losing its quality and
quantity. Both pre-harvest and postharvest handling practices can affect the crops quality and
quantity. an Important considerations at Pre-harvest practices are; selecting the right stage of
maturity, selecting the way the fruit is detached from the tree and determining the time of
harvesting. postharvest handling practices are; Trimming, Cleaning and washing, sorting and
grading, packaging, transporting, storing and preserving can be done. Papaya handlers can
minimize fruit damage by taking protective measures throughout all handling stages: use the
harvesting tools properly, and avoid dropping the fruits into the boxes and overfilling, latex
stains should be avoided and the fruits transported carefully.

Like that of other fruit crops; Papaya Fruit are also contain a great diversity of microbes and are
frequently involved in food borne out breaks, because they are mainly consumed as uncooked
and minimally processed. This micro-organisms risk the consumers whenever adequate
Sanitation is there. A fruit is considered to be mature when it has reached the stage of
development, after harvesting and post-harvest handling, at which both the external and internal
quality attributes are acceptable to consumers.

Papaya has high percentages of postharvest losses with a range of defects due to its high water
concentration, ethylene production and highly respire after harvested. However, inadequate
attention is paid by many producers to the method of harvesting, stage of maturity at harvest, use
of fungicidal treatments (both pre- and post-harvest), proper packaging and storage methods. It
needs intensive care at harvesting time, in storage, in packaging and transporting.

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4. References

Admassu, S. 2004. Post-harvest sector challenges and opportunities in Ethiopia. Internet

document, Ethiopian Agricultural Research Organization. http://www.foodnet.
cgiar.org/Postharvest/Papers/PostharvestSector himelis. htm (accessed 04/07/2011
at 10:30).

Afrisal, H., Faris, M., Utomo P.G., Grezelda, L., Soesanti, I. and Andri F.M., (2013). Portable
Smart Sorting and Grading Machine for Fruits Using Computer Vision.
International Conference on Computer, Pp 71-75

Biniam M. Ghebresillase (2003). Postharvest Maintenance of the shelf life and Quality attributes
of Banana and Papaya. Msc. Thesis in University of Natal Pietermaritzburg,
South africa.

Boshra, V. and Tajul, A.Y., (2013). Papaya - An Innovative Raw Material for Food and
Pharmaceutical Processing Industry. Health and the Environment Journal, Vol,
4(1): 68-75

Brouwer B., Nijenhuis-de M. V., Pereira da S. F., El Harchioui N. and Gabriëls S., (2019).
Institute: Wageningen Food & Biobased ResearchWageningen Food & Biobased
Research. Wageningen

De Lacruz J.M., Gilbervela G. and Garcia H.S. (2003). Papaya: Postharvest operation edited by
AGSI/FAO. INPho-Postharvest conpedium.

Emana B. and Gebremedhin H. (2007). Constraints and Opportunities of Horticulture Production

and Marketing in Eastern Ethiopia Drylands Coordination Group c/o Miljøhuset
G9 Grensen 9b N-0159 Oslo Norway. Report No. 46 (02, 2007) Printed at: Mail
Boxes ETC. ISSN: 1503-0601

Esguerra, E., Rapusas, R. and Rolle, R.S. 2020. Post-harvest management of papaya to ensure
quality
and safety – Guidance for stakeholders in the horticultural supply chain. Rome.
FAO.

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Getachew, D. 2004. Prevention of post-harvest food losses fruits, vegetables and root crops a
training manual. Agriculture and Consumer Protection.

Kumar, V., Singh, J., Chandra, S., Kumar, R., Sunil, Singh, K., Chaudhary, V. and Kumar, P.,
Post Harvest Technology of Papaya Fruits & its Value Added Products - A
Review, Int. J. Pure App. Biosci. 7(2): 169-181 (2019). doi:
http://dx.doi.org/10.18782/2320-7051.7363

Lemma A., Edossa E., Asmare D., Wagayehu A., Girma K., Mekasha G., Kidist F. and Merkedu
A. (2017). Development of Hermaphrodite Papaya (Carica papaya L.) Varieties
for Production in Ethiopia. Academic Research Journal of Agricultural Science
and Research. Vol. 5(7), pp. 561-569, DOI: 10.14662/ARJASR2017.087. ISSN:
2360-7874 http://www.academicresearchjournals.org/ARJASR/Index.htm

Parle, M. and Gurditta J. (2011). Basketful benefits of papaya. International research journal of
pharmacy, 2(7): 6-12

Workneh T.S., Azene M., and Tesfay S. Z., (2012). A review on the integrated agro-technology
of papaya fruit. African Journal of Biotechnology. Academic Journals. Bio
resources Engineering, School of Engineering, University of Kwa-Zulu Natal,
Private Bag X0l, Scottsville, Pietermaritzburg, 3209, South Africa.Vol. 11(85),
pp. 15098-15110, http://www.academicjournals.org/AJB DOI:
10.5897/AJB12.645 ISSN 1684–5315.

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