Recommendations for Maintaining Postharvest Quality
Mary Lu Arpaia1 and Adel A. Kader2
Maturity & Quality
Change of skin color from dark-green to light-green with some yellow at the blossom end (color break). Papayas are usually harvested at color break to ¼ yellow for export or at ½ to ¾ yellow for local markets.
Flesh color changes from green to yellow or red (depending on cultivar) as the papayas ripen.
A minimum soluble solids of 11.5% is required by the Hawaiian grade standards.
Maturity & Quality Photos
Temperature & Controlled AtmosphereOptimum Temperature
13°C (55°F) for mature-green to ¼ yellow papayas
To calculate heat production multiply ml CO2/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.
Responses to Ethylene Production
Responses to Controlled Atmospheres (CA)
Physiological and Physical Disorders
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How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.