The papaya supply chain
Papaya (Carica papaya L.), originating from Mexico, is predominantly produced in countries like India, Brazil and Indonesia. These countries contribute to almost 90% of the world's total papaya production, which amounts to 13 million tons. Of these, Mexico and Brazil are the main exporters. The fruit's growth cycle spans 8-9 months with weekly harvests year-round. By using appropriate harvest processes and chain conditions, quality can be maintained longer and shelf life can be extended. Besides being consumed either green or ripe, papaya is also processed for food and for latex in pharmaceuticals.
Every step in the chain is important
For use in salad, papaya is picked green; for fresh consumption, they are harvested for export at the onset of yellowing, but for local markets more ripe. Quality preservation in papaya demands careful handling. Quality problems due to mechanical damage, may not be noticeable immediately, but emerge after storage.
To optimize the papaya supply chain from harvest to consumer, attention must be given to the crop's characteristics, local constraints, and consumer needs. Every step in the chain is important for success later in the chain. Strict adherence to harvest handling, cold chain requirements and shelf-life extension by reducing fruit deterioration is crucial for quality results. Failure to follow appropriate processes may result in a high degree of loss or deterioration of the product to a lower quality class.
To optimize the papaya supply chain from harvest to consumer, attention must be given to the crop's characteristics, local constraints, and consumer needs. Every step in the chain is important for success later in the chain. Strict adherence to harvest handling, cold chain requirements and shelf-life extension by reducing fruit deterioration is crucial for quality results. Failure to follow appropriate processes may result in a high degree of loss or deterioration of the product to a lower quality class.
Steps in the papaya supply chain
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Harvest practices
Optimally, papayas are harvested at around 25 °C. Harvesting is done manually, with fruit stored in baskets or bins. Harvested at color break, the fruit takes 10-16 days to fully yellow at a temperature ranging from 22 to 27 °C. This must be considered for long-distance shipping. Careful handling is crucial to prevent mechanical damage. Damaged portions of skin do not de-green normally afterwards, reducing commercial value. -
Temperature management
Temperature control is crucial for papaya. To limit ripening, they should be stored and transported at lower temperatures. However, papaya, a tropical fruit, is highly sensitive to chilling injury. Too low temperatures for a too long period can cause chilling injury. This is more pronounced after three weeks of exposure. Fruits harvested more mature show more resistance to cold environments. Also various papaya varieties show different sensitivities. Target temperatures therefore vary in practice between 7-13 °C dependent on a.o. maturity stage, variety, and duration of exposure during storage and transport. -
Packhouse
At the packhouse, papaya is pre-graded and washed to remove latex. Latex is produced in the plant and naturally exudes at the harvest wound and can result black spots and decay when leaching on papaya. The papaya also may undergo treatment against fungal infections. Finally, the fruit is dried, graded, and pre-cooled prior to packing. Only fruit that meets quality standards is sorted by size and ripeness for packing. Implementing a HACCP analysis helps to identify hazards, aiding in damage prevention and reducing waste. -
Transport
Papaya is a high-value crop that is traded in limited quantities. The fruit is often transported by air. Increasing demand may boost efforts to increase transport using sea freight, despite former discouraging attempts to ship papaya by sea. Transporting papaya in bags or baskets is unsuitable due to risk of bruising. To avoid bruising, it is advised to securely pack papaya in field crates or bins to restrict movement during transit. Transporting ripe papaya should be avoided; as the fruit is more prone to mechanical damage compared to less mature fruit. Temperature and maximum transit time should be carefully considered to manage the risk of chilling injury. -
Storage and Ripening
Papaya is a climacteric fruit and shows elevated respiration and ethylene production as it ripens. Ripening times vary with varieties, taking 7-16 days before showing signs of yellowing. Respiration, softening and color change pattern differ also among varieties. Ethylene removal during storage is advised to delay ripening. Potential beneficial effects of using 1-MCP in papaya are limited because of the heterogenic maturity stages of the different fruit at harvest: Immature fruit would not be able to ripen and mature fruit would not take significant advantage from 1-MCP application. -
Retail
Maintaining quality standards of distant markets for papaya remains challenging, mainly due to the sensitivity of papaya to mechanical damage. Flavour, sweetness, texture and size are increasingly important at retail, with Western consumers favouring smaller fruit for individual consumption. Ready-to-eat options remain niche, often sold to small scale markets. Innovation in cultivars and increasing ripening expertise at destination could boost consumer interest in ready-to-eat papaya.