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POST- HARVEST MANAGEMENT OF PAPAYA

TO ENSURE QUALITY AND SAFETY

GUIDANCE
FOR STAKEHOLDERS
IN THE HORTICULTURAL
SUPPLY CHAIN
POST- HARVEST MANAGEMENT OF PAPAYA
TO ENSURE QUALITY AND SAFETY

GUIDANCE
FOR STAKEHOLDERS
IN THE HORTICULTURAL
SUPPLY CHAIN

Prepared by E. Esguerra, R. Rapusas


and R. S. Rolle

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS


Rome, 2020
Required citation:

TITOLO
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.

E SOTTOTITOLO
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iii

Contents

Acronyms�������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������iv

Introduction ������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������1

Importance of post-harvest handling��������������������������������������������������������������������������������������������������������������������������������1


Characteristics of papaya fruit that impact on post-harvest life����������������������������������������������������������������������������������2
Papayas undergo programmed changes������������������������������������������������������������������������������������������������������������������������2
Papayas lose water����������������������������������������������������������������������������������������������������������������������������������������������������������������2
Papayas are prone to decay������������������������������������������������������������������������������������������������������������������������������������������������2
Papayas are prone to injury ������������������������������������������������������������������������������������������������������������������������������������������������2

Harvest management practices����������������������������������������������������������������������������������������������������������������������������������������3


Maturity indices��������������������������������������������������������������������������������������������������������������������������������������������������������������������������������3
Time of harvest��������������������������������������������������������������������������������������������������������������������������������������������������������������������������������3
Method of harvest ��������������������������������������������������������������������������������������������������������������������������������������������������������������������������3
Minimising damage, contamination and deterioration during harvesting and field handling����������������������������������4

Post-harvest handling operations ������������������������������������������������������������������������������������������������������������������������������������5


Trimming���������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������5
Cleaning/washing����������������������������������������������������������������������������������������������������������������������������������������������������������������������������5
Sorting/grading��������������������������������������������������������������������������������������������������������������������������������������������������������������������������������5
Post-harvest diseases ������������������������������������������������������������������������������������������������������������������������������������������������������������������6
Post-harvest disease control������������������������������������������������������������������������������������������������������������������������������������������������������6
Procedure for the hot water treatment ����������������������������������������������������������������������������������������������������������������������������������7

How to regulate ripening����������������������������������������������������������������������������������������������������������������������������������������������������������8

Packaging ����������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������9
Considerations when using plastic crates��������������������������������������������������������������������������������������������������������������������������� 10

Transport��������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������� 11

Handling at wholesale and retail markets ����������������������������������������������������������������������������������������������������������������� 12

Bibliography ����������������������������������������������������������������������������������������������������������������������������������������������������������������������������������� 13
iv

Acronyms
FAO Food and Agriculture Organization of the United Nations
GMS Greater Mekong Subregion
HWT Hot water treatment
PHTRC Postharvest Horticulture Training and Research Center (the Philippines)
RAP Regional Office for Asia and the Pacific (FAO)
RAS Rural Advisory Services
PDR People’s Democratic Republic
SAARC South Asian Association for Regional Cooperation
TCP Technical Cooperation Programme
UPLB University of the Philippines Los Baños
POST- HARVEST MANAGEMENT OF PAPAYA TO ENSURE QUALITY AND SAFETY 1

Introduction
Papaya (Carica papaya L.) is one of the popular
tropical fruits consumed in the Lao People’s
Democratic Republic (PDR). It is consumed
both at the green and ripe stages (Photo 1) of
development. Ripe papaya is eaten in the fresh
form at breakfast and as a dessert, it is also used
as an ingredient in salads or processed into juices,
jellies, marmalades, candy and crystallised fruit.
Immature green papaya fruits are pickled, used in
salads or cooked and consumed as a vegetable.
Aside from their economic value, consumers
are increasingly becoming aware of the superior

©UPLB
nutritional value of papaya and its bioactive
components, which are believed to protect the
human body from disease. Photo 1. Papayas sold at the green and ripe stages

Importance of post-harvest handling


Good post-harvest handling is important in A B
maintaining the quality and safety of papayas as
they are transported from the farm to the market.

Losses in papayas occur as a result of over-


ripening, mechanical damage and decay (Photo 2).
These losses can be attributed to poor harvesting
©UPLB

methods, rough handling, poor packaging and


transport conditions. These losses must be
minimised if farmers are to benefit. Photo 2. Papaya – Causes of losses: decay – anthracnose (a); mechanical
damage, failure to ripen and over-ripening (b)
Consumers increasingly demand, and are willing to
pay for, good quality fruit and vegetables (Photo 3).
Photo 3. Consumers are more likely to
Good post-harvest handling practices are required buy good quality papaya fruit
throughout the supply chain to assure the quality
of papayas.
©UPLB
2 POST- HARVEST MANAGEMENT OF PAPAYA TO ENSURE QUALITY AND SAFETY

Characteristics of papaya fruit that impact on post-harvest life


Papayas undergo programmed changes

The papaya fruit, being a living entity, is subject


to continuous change until it completely
deteriorates. While some changes are desirable
such as ripening (Photo 4), many post-harvest
changes cannot be prevented, but the rate can be
slowed with good post-harvest handling.

In general, good post-harvest management


©UPLB

practices can only maintain, not improve, the


quality of harvested fruit. The main objective of
post-harvest handling, therefore, is to maintain
the quality and safety of fruit between the
producer and the consumer.

Photo 4. Changes in the papaya as the fruit ripens, an example of programmed Papayas lose water
change
The fruit is comprised of mainly water. When
harvested, the water lost during respiration can
no longer be replaced. Hence, the papaya fruit is
subject to shrivelling and weight loss under low
humidity conditions and consequently suffers a
loss in marketable weight. Exposure of the fruit to
the sun results in rapid water loss.

Papayas are prone to decay


©UPLB

Papayas are also susceptible to decay-causing


organisms (pathogens) which can eventually
Photo 5. Papaya fruit damaged by the rough surfaces and pointed edges of
bamboo baskets cause them to deteriorate rapidly. When large
bamboo baskets with rough interior surfaces and
pointed edges are used for the bulk packaging of
papayas, the fruit can be damaged by the pointed
edges (Photo 5). Damaged areas of the surface of
the fruit serve as entry points for pathogens.

Papayas are prone to injury

Papayas are prone to injury (Photo 6). When


damaged, their biological processes – respiration
and ethylene production – proceed quickly,
resulting in their rapid deterioration. The fruit
©UPLB

may not appear to be damaged on the surface,


but the damage can can show up later on in the
Photo 6. Roughly handled papayas showing mechanical-damage handling chain. Often the damaged portion fails
to change colour.
POST- HARVEST MANAGEMENT OF PAPAYA TO ENSURE QUALITY AND SAFETY 3

Harvest management practices


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.

Maturity indices

A fruit is considered 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

©UPLB
consumers.

Papayas that are harvested at the correct stage


of maturity develop good peel and pulp colour
and have full flavour 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 flavour, is inferior when
compared to naturally ripened fruit.

Skin colour is used commercially to describe papaya


maturity. Papayas are harvested when there is a
prominent change in the colour of the skin (about
25 % yellow) (Photo 7). The dramatic increase in the

©UPLB
sugar content of papaya occurs when the seeds and
the pulp change colour, therefore it is recommended
that the fruit is harvested at this stage. Photo 7. Papaya – Maturity indices: skin turns yellow at the blossom end (a);
and orange-yellow pulp and black seeds (b)
Time of harvest

Papayas are preferably harvested during mid-


morning to late afternoon to minimise latex
stains on the fruit, which are unsightly and
detract from consumer appeal. Every effort must
be made to avoid harvesting papaya after it rains
since the fruit will be more prone to decay.

Method of harvest

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
©UPLB

the end, to catch the harvested fruit (Photo 8). If the


tree is too tall to be reached with a picking pole, a
ladder should be used when harvesting the fruit. Photo 8. Tools used to harvest papaya
4 POST- HARVEST MANAGEMENT OF PAPAYA TO ENSURE QUALITY AND SAFETY

Harvest management practices


Minimising damage, contamination and
deterioration during harvesting and field
A B
handling.

• Collecting containers or field containers must


be lined with clean paper or papaya leaves
to protect the fruit from punctures and cuts
caused by the sharp or protruding edges of the
container. Note that plastic crates are the most
appropriate collecting containers (Photo 9b).

• Harvested fruit must not be placed on the


ground. Harvested papayas should not come
©UPLB

in contact with the soil so as to avoid microbial


contamination (Photo 9a).
Photo 9. Fruit placed on the ground can become contaminated with soil (a);
plastic crates are suitable field containers (b) • Field containers and the harvested fruit must
be temporarily left under shade (Photo 10) to
avoid exposure to the sun. Heat build up during
exposure to the sun will result in water loss and
may speed up ripening.
©UPLB

• Good personal hygiene must be practiced


during harvesting and field handling to avoid
cross-contamination of the produce.

Photo 10. Newly harvested fruit in plastic crates held in a shaded area
POST- HARVEST MANAGEMENT OF PAPAYA TO ENSURE QUALITY AND SAFETY 5

Post-harvest handling operations


Post-harvest operations are those undertaken
to prepare the produce to meet the requirements
of the target market. These operations can be
carried out in the field, at collection centres or in
the packinghouse (Photo 11). The packinghouse
must provide adequate protection from sun and
rain, and must be kept clean at all times. Animals
should not be allowed into the packing area and
all workers should practice good hygiene.

Trimming

©UPLB
Trimming refers to cutting the stem that is left on
the fruit (Photo 11). If the papaya is packed with Photo 11. A simple packinghouse for papaya where operations such as trimming
the long stem attached it may injure the peel of are performed
other fruit in the container. Scratching, which may
not be seen at the unripe stage, may appear as
discolouration on the skin of the ripe fruit. A B

Cleaning/washing

Infestations by insects such as scale insects and


mealy bugs, sooty moulds and even latex stains
are sometimes visible on the fruit and reduce
consumer appeal (Photo 12a). Washing the fruit
(Photo 12b) in water or in 1 percent alum solution
cleans the surface of the fruit and removes any
latex adhering to the peel.
©UPLB

Cotton gloves should be used to protect the fruit


from cross contamination; they also protect the
hands when removing dirt and other foreign Photo 12. Latex stains and insects (scale insects, mealy bugs) on papayas (a);
matter stuck to the fruit. The gloves and the water washing (b) cleans the fruit and enhances consumer appeal
used for washing should be clean. The gloves
should be washed after they have been used.

Before packing, the fruit should be air-dried on


slatted bamboo trays or in front of blowers.

Sorting/grading
©UPLB

Sorting involves the grouping of papayas based


on specific criteria. After harvest, papayas are
classified as either ‘green’ or ‘ripe’. Green papayas Photo 13. Green papaya with defects will be used in salads
are harvested in the immature state, and may
have defects such as insect, disease (sooty
mould) and mechanical damage (Photo 13).
6 POST- HARVEST MANAGEMENT OF PAPAYA TO ENSURE QUALITY AND SAFETY

Post-harvest handling operations


Papayas intended for ripening have no or minimal
defects.

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 (Photo 14), and
free from microbial, chemical and physical
contamination. Defects, if any, are only minimal
as in the case of windscar and latex stains.
©UPLB

Consumers are more likely to reject papayas if


Photo 14. Good quality papaya fruit they show the following defects (Photo 15):

• insect damage caused by scale insects, mealy


bugs, white flies;

• 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.
©UPLB

Classifiers or sorters must practice good personal


Photo 15. Poor quality papaya fruits are culled during sorting hygiene such as washing their hands with soap
or detergent before handling the produce. There
should also be provision for workers’ comfort
during sorting or grading since uncomfortable
positions (Photo 16) may lead to fatigue may
lead to fatigue and thus to inappropriate sorting
procedures.

Post-harvest diseases

The two most important post-harvest diseases


affecting papaya are anthracnose and stem end
©UPLB

rot (Photo 17). Anthracnose infection may occur


even before harvest but symptoms appear as the
Photo 16. Inappropriate sorting and packing conditions fruit ripens. Stem end rot infection becomes visible
during the early stage of ripening. A combination
of pre- and post-harvest disease management will
ensure adequate control of these diseases.

Post-harvest disease control

Hot water treatment (HWT) is by far the most


effective post-harvest treatment against
POST- HARVEST MANAGEMENT OF PAPAYA TO ENSURE QUALITY AND SAFETY 7

post-harvest diseases (Photo 18). The treatment


consists in dipping mature papayas for 5 to 10 A B
minutes in water heated to 49 to 51 °C. At this
temperature range, the decay-causing organisms
are killed without injuring the fruit.

Procedure for the hot water treatment

©UPLB
• Fill the tank with enough clean water to
completely immerse the fruit-filled crate in
Photo 17. The two main post-harvest diseases affecting papaya: anthracnose
heated water (about 3/4 of the total depth of (a) and stem end rot (b)
the tank).

• Heat the water to 51 °C. The temperature


should be checked at different points in the tank.

• Transfer the papayas to be treated into plastic


crates. The crate protects the fruit from being
injured by the heat because it prevents contact
NO
with the hot sides and bottom of the tank. HWT HWT

©UPLB
Since papayas float in water, place a cover, such
as a net (Photo 19) on top of the crates.
Photo 18. Papaya showing a reduced incidence of decay after hot water treatment
• Dip the crates in hot water for 10 minutes
(Photo 19).
• If there is no pump to circulate the water, stir
the water occasionally to ensure a uniform
temperature in the tank.
• The treatment can be shortened to 5 minutes
if the papayas are produced during the dry
hot period when conditions are unfavourable
©UPLB

to infection in the field.


• Do not allow the temperature to rise above
51 °C or the fruit will scald or be injured Photo 19. Hot water treatment using a hot water tank fuelled with liquefied
(Photo 20). petroleum gas; a net cover prevents the papayas from floating

• Remove the crates containing the papayas


from the tank.
• Cool the treated papayas for 10 minutes
by immersing them in cool water (hydro-
cooling), if the fruit is to be taken to a distant
©UPLB/K.F. Yaptenco

market. If quicker ripening is desired, fast


cooling is not necessary.

• Allow the fruit to cool and dry before packing.


Faster drying can be achieved by placing the Photo 20. Scalding or injury of papayas subjected to hot water treatment at
crates in front of blowers. temperatures higher than 51C
8 POST- HARVEST MANAGEMENT OF PAPAYA TO ENSURE QUALITY AND SAFETY

How to regulate ripening


Papayas sold as ripe fruit are ripened before
they are distributed to the wholesale and retail
markets. Ethylene, the hormone responsible for
ripening, is produced naturally by fruits and some
vegetable crops. Ethylene from external sources
can be used to increase the rate at which papayas
ripen. In Lao PDR, farmers speed the ripening
process by enclosing the unripe papayas in a
basket with ‘saman-saman’ or rain tree (Samanea
saman) leaves for 4 to 5 days (Photo 21). The rain
©UPLB

tree leaves produce ethylene and, together with


the heat evolved by the fruit, ripening is induced.

For more rapid ripening (2 to 3 days), some


farmers use calcium carbide, referred to as
‘coal’ in Lao PDR. Chunks of calcium carbide are
wrapped in paper and placed at the bottom of
the container, which has been lined with a plastic
sack or paper. Calcium carbide releases acetylene
and heat, which are responsible for the rapid
ripening of the papayas.
©UPLB

A B

Photo 21. Papayas after 4 to 5 days of exposure to rain tree (‘saman-saman’)


leaves (a); Calcium carbide (b) is used as an alternative ripening agent
POST- HARVEST MANAGEMENT OF PAPAYA TO ENSURE QUALITY AND SAFETY 9

Packaging
Good bulk packaging is essential to maintaining
the quality of papayas during transportation and
subsequent handling. The basic functions of bulk
packaging are to contain sufficient quantities
of papayas, to protect the papayas during
transportation and handling.

Rigid containers, such as stackable plastic crates,


are highly recommended for the bulk packaging

©UPLB
A B
of fresh papayas since they provide adequate
protection against compression damage (Photo
22a). Their smooth interior allows them to be Photo 22. Plastic crates (a) and round plastic basket (b)
easily cleaned. Plastic crates are also stackable,
reusable and returnable. Although more
expensive than traditional packaging containers,
plastic crates can be used over extended periods
from 5 to 6 years. If plastic crates are used,
the packaging cost per kilogram of produce, is
relatively cheaper.

Round plastic baskets are smooth inside but are not


rigid enough to protect their contents (Photo 22b)
and they cannot be stacked on top of each other.

©UPLB
When round plastic containers are used for bulk
packaging, the vehicle must be equipped with
Photo 23. Papayas packed in polystyrene fruit cups at the farm and displayed
horizontal dividers so that the contents are not
for retail
damaged.

Depending on the intended market, the papayas


may be individually wrapped in a fruit cup made
of polystyrene (Photo 23). The polystyrene cup
provides additional protection to the fruit not only
during transport but also during retail handling.
©UPLB/K.F. Yaptenco

Wooden crates are also rigid bulk packaging


containers and provide adequate protection
during transport (Photo 24). When wooden crates
are used for bulk packaging the papayas are A B
individually wrapped. No more than 25 kg of fruit
should be put into a wooden crate. Over-packed Photo 24. Papayas wrapped individually in paper then packed into a wooden
papayas may show compression damage on crate (a). Poor packaging can result in mechanically damaged papayas (b)
arrival at the market.
10 POST- HARVEST MANAGEMENT OF PAPAYA TO ENSURE QUALITY AND SAFETY

Packaging
Semi-rigid containers such as bamboo baskets do
A B not provide adequate protection to their contents.
When used as ripening containers, large bamboo
BAD baskets may damage the papayas and may cause
PRACTICE compression damage, especially to the fruit at
the bottom of the pack (Photo 25a).

Plastic bags are not suitable containers for


transporting papayas since they are flexible and
©UPLB

do not protect their contents (Photo 25b).

Photo 25. Papayas packed in large bamboo baskets (a) and in plastic bags (b) Considerations when using plastic crates

✓Hygiene – plastic crates must be thoroughly


cleaned with soap or detergent after use
(Photo 26).
BAD GOOD ✓ Handling – crates must be handled with care
during loading, stacking and unloading. They
must not be dropped or used as seats when
sorting.

✓ Storage – crates must be stored in a clean


area that will prevent infestation by insects and
©UPLB

rodents. They must be stored separately from


chemicals and from farm machinery to prevent
Photo 26. Dirty plastic crates (a) can be a source of contamination; cleaned plastic contamination (Photo 27). Crates should not be
crates after use (b) left exposed to the external environment since
they will quickly wear out.

✓ Crates used to transport produce must not


BAD be used as storage containers for chemicals
GOOD
(fertilizers and pesticides).
©UPLB

Photo 27. Storage of plastic crates in separate area (a) and not together with
vehicles, fertilizers and other chemicals (b)
POST- HARVEST MANAGEMENT OF PAPAYA TO ENSURE QUALITY AND SAFETY 11

Transport
Generally papayas are transported during three
major steps in the supply chain: BAD GOOD
• From the field to the collection centre

• From the collection centre to the wholesale


market

• From the wholesale market to the retail market

©UPLB
Good transport practice is critical to maintaining
quality during transportation:
Photo 28. Bad practice – Cartons or boxes used as steps to load packages in a
✓Bulk packaging containing the papayas must vehicle; Good practice – plastic crates stacked on a truck
be handled gently and must not be dropped or
thrown down.

✓Containers at the bottom of the stack must not


be used as steps when stacking to a greater
height. This is particularly important when
semi-rigid containers, such as cartons, are used
(Photo 28a).

✓There is far less risk of damage when stackable


plastic crates are used as packaging and
transport containers (Photo 28b).

©UPLB
✓The transport vehicle must be clean to ensure
the safety of the produce. Safety can be
compromised by:
Photo 29. Transport vehicle used to store farm implements and tools
• decaying remains of produce from the
previous shipment;
• insects and rodents nesting in the vehicles;
• use of the vehicle to store farm implements
(Photo 29).

✓ Four-wheeled hand trolleys (Photo 30) can be


used to minimise delays and to facilitate the
transfer of packaged produce from one part of
the market to another.
©UPLB

Photo 30. Four-wheeled trolley facilitates transfer of the produce


12 POST- HARVEST MANAGEMENT OF PAPAYA TO ENSURE QUALITY AND SAFETY

Handling at wholesale and retail markets


Wholesale and retail markets serve as the outlets
for papaya farmers, collectors and other traders.

The following basic rules should be applied:

• Containers must be unloaded with care from


the transport vehicle under cover or in the
shade to minimise mechanical damage.

• Papayas must be re-sorted using a sorting


table; culls must be disposed of properly.

• Papayas must be re-graded according to size,


appearance and stage of ripeness, depending
on the requirements of the target market
©UPLB

(Photo 31).

• When papayas cannot be sold in one day,


unsold papayas must be kept in properly
ventilated storage.

• Papayas must be displayed in a polystyrene


fruit cup to minimise damage when handled by
consumers (Photo 31).
©UPLB/Artes

Photo 31. Papaya in retail markets


POST- HARVEST MANAGEMENT OF PAPAYA TO ENSURE QUALITY AND SAFETY 13

Bibliography
Bautista, O.K. & Esguerra, E.B. (Eds) 2007. Postharvest technology for Southeast Asian perishable crops. Second Edition.
University of the Philippines Los Baños and DA-Bureau of Agricultural Research. 447p.

FAO. 2012. Third mission report to project Lead Technical Officer under TCP/RAS/3310:
Capacity-development to reduce post-harvest losses in horticultural chains in GMS countries. Bangkok, the Kingdom of
Thailand, Food and Agriculture Organization of the United Nations – Regional Office for Asia and the Pacific.

Kanlayanarat, S., Rolle, R. & Acedo, A. 2009. Horticultural chain management for countries of Asia and the Pacific Region: a
Training Package. FAO RAP 2009/2006. Bangkok, the Kingdom of Thailand, Food and Agriculture Organization of the
United Nations – Regional Office for Asia and the Pacific.

Kitinoja, L. & Kader, A.A. 2003. Small-scale post-harvest handling practices: a manual for horticultural crops, Fourth Edition,
United States, Postharvest Technology Research and Information Center, University of California, Davis.

Rapusas, R.S. & Rolle, R.S. 2009. Management of reusable plastic crates in fresh produce supply chains – a technical guide,
Bangkok, the Kingdom of Thailand, Food and Agriculture Organization of the United Nations – Regional Office for Asia
and the Pacific.
©FAO
©FAO, 2020
CB0584EN/1/11.20

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