PAPAYAS
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PAPAYAS
This production summary provides an overview of papaya growing, harvesting, and post harvesting practices. There
are some common practices that many large commercial growers use when producing papayas, and though there are
variations in these practices, having an understanding of the most common methods used will be helpful when carrying
out regulatory activities.
By the end of this summary, you will be able to:
1. List the top producing regions in the U.S. and world for papaya production.
2. Identify the most common farming practices used in the production of papayas including the use of equipment
and manual labor.
The papaya plant, Carica papaya (care-
INTRODUCTION
ica pa-pi-uh), is a short-lived herbaceous
plant native to tropical climates in the
Americas. Papayas are a fleshy fruit that
were nicknamed ‘tree melons’ by early
European explorers, but papaya fruit is actually considered
to be a berry.
Papayas are the fourth most traded tropical fruit following
bananas, mangoes, and pineapples. Approximately 75
percent of the world’s papayas are produced in only ten
countries. India leads the world in papaya production
followed by Brazil, Indonesia, Nigeria, and Mexico. In the
United States, papaya production represents only about
0.1% of total world production.
Luis Tamayo via flickr.com
Although the United States does not produce a significant
number of papayas, it is the world’s largest papaya importer.
Over 95 percent of papayas imported into the U.S. are sold
domestically as fresh fruit. Mexico supplies approximately
75% of the papayas imported into the United States between
March and mid-June.
In the U.S., most commercially grown papayas are produced
in Hawaii, California, Texas, and Florida (Fig 1). In Hawaii,
over 95% of papayas are grown on the Island of Hawaii,
better known as “The Big Island.” In general, Hawaiian
papaya plants can bear fruit year-round. However, hot, dry
weather can affect production by causing temporary sterility
of the plants.
In California, most papayas are grown in the San Joaquin
Valley where the growing season is from February to
November. Because of this shorter growing season,
California papayas tend to be smaller in size and marketed
Fig 1 - Top Papaya Producing States in the US in the green stage.
PAPAYAS 2
In Texas, most papayas are raised in the lower Rio Grande
Valley where cooler temperatures and the possibility of
freezing temperatures usually limit plant survival to only a
couple of years.
Florida’s subtropical climate provides the best growing
conditions for papayas in the continental United States.
Papayas are grown year-round, largely in the Miami-Dade
County area, with the largest production occurring during
the summer and fall.
Papaya fruits are smooth skinned and vary widely in size
and shape, depending on variety and type of plant. The
fruits usually contain many seeds surrounded by a sweet
smooth yellow to orange-red flesh.
The two principal varieties of papayas grown are small, or
Hawaiian, and large, or Mexican. The small varieties are also
referred to as the ‘solo’ type with the primary cultivars being
Kapoho, Sunrise, SunUp, and Rainbow. The most abundant
Mexican cultivar is Maradol.
Tim McCormack via commons.wikimedia.org
Papaya trees are fast growing, woody,
GROWING
tree-like plants that produce best in Papayas are planted in rows with five to seven feet between
temperatures between 70º to 90ºF. They individual trees, and eight to eleven feet between rows.
prefer full sun and well-drained porous Papayas generally grow to between 10 and 12 feet tall, but
soils that are moist in hot weather and can reach up to 30 feet in height. Plants used in commercial
dry in cold weather. Even brief exposure to freezing production are kept short because it is easier for crews to
temperatures (32ºF) can damage papaya plants, and harvest the fruit from shorter trees.
prolonged exposure to cold without frost protection by
overhead sprinklers will kill the plants. The papaya is a large tree-like plant that grows as a single,
hollow stalk with leaves and fruit at the top. If the plant
is left unpruned, the main stem will not branch. Because
of this, growers pinch, or prune, the seedlings to give
the developing tree a better shape. Established plants are
sometimes lopped at the top to encourage the development
of multiple trunks. The papaya plant will generally branch
when injured. Growers use this trait to produce secondary
fruit-bearing branches by topping the plant after one or two
years of growth. Tree topping is the practice of removing
large sections from the tops of trees, leaving stubs that
branch into multiple fruit-bearing branches as the tree
continues to grow.
Papayas grow well in many soil types as long as there
is adequate drainage. Water logged soil can lead to root
diseases or even kill the plants if left unchecked for 24 hours
or longer. In Hawaiian growing regions that receive regular
rainfall, `a`a lava soils provide enough drainage and are used
in the commercial production of papayas. However, it is
Katarzyna Kamila Kluczyk via commons.wikimedia.org usually necessary to add supplemental soil to the growing
hole when seeds are planted. In U.S. mainland growing
PAPAYAS 3
regions that do not receive excessive amounts of rainfall, Papayas have three basic plant types: male, female, and
the soil type is less of a concern. In general, papaya plants hermaphrodites. The males produce only pollen, never
prefer a near neutral soil pH (between pH 6.0 and 7.0). fruit. Only female and hermaphrodite plants typically
Application of fertilizers will vary depending on the soil produce fruit. Wind and insects are needed for pollination
type, climate, and season. To ensure good root development, of female plants, however, hermaphroditic plants can self-
organic material may be added to the soil before planting, pollinate. Almost all commercial orchards contain only
and mulch may be spread on the surface after the seeds have hermaphrodites.
been planted. Other slow-release fertilizers may be mixed
into the soil or supplied to the plants through the irrigation Commercial papayas are grown from seeds planted in
system after about three months of growth. It is important to the field. Plants mature in six to nine months in warmer
note that too much nitrogen will cause excessive vegetative growing regions, and in 9 to 11 months in cooler regions.
growth of the plants and may result in soft fruit. A mature papaya plant can produce as many as 100 fruits
per growing season. Mature papaya plants naturally flower
Watering of papayas is typically done through drip irrigation in the early spring and produce mature fruit in the summer
to prevent over watering. In growing regions that receive or fall. Growers can manipulate when plants will produce
regular precipitation, irrigation may only be needed to fruit by removing the first fruits in the early spring, thus
supplement rainfall. In regions where rainfall is limited, forcing the plant to re-flower and produce fruit six to eight
growers may need to supply up to 10 gallons of water per weeks later. In growing regions further north where fall frost
tree each day during the fruit bearing period. is possible, fruit must be harvested in the late summer or
early fall to avoid damage by cold. Plants will continue to
Papayas are susceptible to a variety of different insect bear fruit for many years, but yields usually decline as the
pests including the papaya whitefly, papaya web-worm, plant ages and picking becomes difficult. It’s not uncommon
hornworms, leafhoppers, aphids, and scale insects. Trees in commercial production to replant the papaya plants after
are sprayed or dusted to control these pests. Papaya trees only two to three years. Certain varieties produce a pear-
may also be subject to infection by viral disease-causing shaped or round fruit, which can weigh 12 to 30 oz. Some
agents. The development of genetically modified varieties papaya varieties can produce fruit weighing 20 pounds.
of papayas that are able to resist Papaya Ringspot Virus
(PRV), such as SunUp and Rainbow, have been very
important to the U.S. Hawaiian papaya industry. Papayas Papaya harvesting typically occurs at
HARVESTING
different times depending on the purpose
of the harvest, but in general starts after
‘color break,’ which is the time when the
fruit starts to turn from green to yellow at
the blossom end. Although ripe papayas of different varieties
range in color from yellow to orange or red, all are green
before ripening and are referred to as green papayas.
For export purposes, papayas are usually harvested from
color break to one-fourth yellow. For local markets,
harvesting is typically done when the fruit is one-half
to three-fourths yellow. Papayas picked one-fourth to
full yellow are sweeter than those picked green to one-
Scot Nelson via flickr.com
fourth yellow because papayas do not increase in sweetness
after picking.
are also vulnerable to soil-borne pathogens. To help protect
commercial papaya plants, growers may allow fields to go Papayas are usually harvested by hand with workers
through a three to five year fallow period to reduce the standing on the ground. When harvesting larger trees,
number of soil-borne pathogens present in the field before ladders or platforms rigged to tractors are used to lift
planting papaya trees. Soil fumigation techniques may also workers. During commercial harvesting, sharp knives are
be employed to reduce soil pathogens before planting as an used to trim the stem close to the base of the fruit.
alternative to allowing the field to sit fallow. When the fruit is too high to harvest by hand, workers
PAPAYAS 4
Following harvest, papayas are packed by placing the fruit
in a single layer in corrugated cardboard boxes that are lined
with low density polyethylene foam.
In preparation for shipment, papayas
HOLDING
are cooled to help preserve the fruit and
to halt ripening. The optimum storage
temperature of harvested papayas is about
55ºF for green to one-quarter yellow
papaya and 45ºF for ripe papayas that are over one-half
yellow. Storage at temperatures colder than this will cause
damage to the harvested fruit.
Core Redford via flickr.com
sometimes use specialized tools to reach the mature fruit.
These devices may be fashioned from a pole with a rubber
suction cup, an open-ended metal basket, or net at one end.
Harvesters use the device to snap the stem of the papaya,
causing the fruit to fall into the basket or net, or simply fall
from the tree. Workers on the ground catch the falling fruit.
Care must be taken during harvesting to avoid scratching
the fruit which can cause leaking of latex fluid that can
irritate worker’s skin and stain the fruit’s skin.
Harvested papayas may be held at 85ºF
PACKING
and high atmospheric humidity for 48
hours to enhance coloring before packing.
Standard decay control to prevent fruit
rotting involves a 20-minute submersion
in a hot water bath at 120ºF followed by a cool rinse. Some
operations may apply fungicides, such as Thiabendazole.
Application of carnauba wax can also protect against
postharvest rotting. Prior to shipment to the mainland U.S.,
Hawaiian papayas are sanitized by hot water treatment
to prevent fruit fly introductions with the imported fruit;
irradiation is also used to control fruit flies.
Having a basic understanding of the way papayas are grown, harvested, and cooled will provide
the basic background information that will be helpful to regulators when completing inspections
CONCLUSION or investigations in the field.
The agricultural practices described in this production summary are common on most large commercial
farms like those found in major papaya producing regions, and in the United States. There are undoubtedly
variations in these practices depending on the region, operation size, and individual grower preferences.
This is especially true of farms outside of the U.S.
PAPAYAS 5
REFERENCES
Crane, Jonathan H. “Papaya Growing in the Florida Home Landscape.” University of Florida, IFAS Extension, July 2013. Web. 09
June 2016.
Chia, C.L., and T.V. Tipton. “Papaya: General Crop Information.” University of Hawaii, n.d. Web. 09 June 2016.
Evans, Edward A., Fredy H. Ballen, and Jonathan H. Crane. “An Overview of US Papaya Production, Trade, and Consumption.”
University of Florida, IFAS Extension, Aug. 2012. Web. 09 June 2016.
Gets, Paul. “The Crop of the Day: Papaya.” UC Davis Department of Plant Sciences, 2005. Web. 09 June 2016.
Morton, Julia F. “Papaya.” Papaya. Center for New Crops & Plant Products, at Purdue University, 1987. Web. 09 June 2016.
“Papaya: Fruit Facts.” California Rare Fruit Growers, In, n.d. Web. 09 June 2016.
“Papaya - Tropical Fruit Growers of South Florida.” YouTube. N.p., 27 Sept. 2010. Web. 09 June 2016
“Papaya.” Wikipedia. Wikimedia Foundation, n.d. Web. 09 June 2016.
“Papain.” Wikipedia. Wikimedia Foundation, n.d. Web. 09 June 2016.
Funding for this presentation was made possible, in part, by the Food and Drug Administration through Cooperative Agreement 1U54FD004327. Views expressed in
this presentation do not necessarily reflect the official policies of the Department of Health and Human Services; nor does any mention of trade names, commercial
practices, or organization imply endorsement by the United States Government.
PAPAYAS 6
