There are number of different varieties of Papaya and Papaw. All varieties are subject to damage resulting from chilling injury and therefore temperature control is absolutely critical. Papaya is normally picked for shipping at the three quarter ripe colour stage and treated for insect and decay control. The treatments also vary. The significant difference between Asian and Pacific Papaya and Australian grown Papaw is in the recommended storage temperature range. Papaya and Papaws are very delicate fruit and require careful handling to minimise bruising. Packing in shredded paper is used extensively to minimise transport and handling damage. Damaged fruit is highly susceptible to post harvest rots and in particular damage caused by anthracnose.
Packaging Method:
Papaya and Papaw should have their temperature reduced to between 7º and 10ºC (44º & 50ºF) and 13º and 18ºC (54º & 66ºF) respectively within 24 hours from harvest in order to reduce decay and prolong shelf life. Both species are subject to ethylene induced ripening and where the presence of ethylene can be eliminated, then mature fruit has a potential storage life of around three weeks and ripe fruit approximately one and a half weeks. Papaya or Papaw may be stored in Peakfresh carton liners or bags however for best results we recommend that Peakfresh be used in sheet form to line the bottom of a shipping box prior to the placement of the shredded paper and the establishment of a cradle ready to received a fruit and that a separate sheet be placed across the top on the fruit prior to the closing of the shipping carton. Using Peakfresh in this method provides a small degree of protection against ethylene damage but provide a level of humidity suitable for the safe storage.
Recommended Post Harvest Temperatures:
Hawaiian Papaya - close to but not below 7ºC (44ºF). Australian Papaw - close to l3ºC but not below l3ºC (54ºF) (green) Post Harvest Humidity 95%
IMPORTANT. Please read. All recommendations for the use of Peakfresh products are given in good faith and based on proven field experience. Packaging method storage temperatures and humidity levels, transit and destination conditions are factors likely to affect the performance of Peakfresh products and no liability for indirect or consequential damage can be accepted. We recommend that Peakfresh products be trialed under local conditions before introduction to large scale commercial applications.
