Factors Affecting the Storage Behaviour of Papaya Fruit

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Abstract
Fruits of the papaya cultivar Solo 63/2 were damaged when stored at or below 45 °F (7 °C). Wrapping the fruit in polyethylene bags reduced weight loss during storage but increased the development of saprophytic fungi. Perforated polyethylene bags similarly reduced weight loss but did not increase fungal development. Careful harvesting significantly reduced fungal infection, thus giving the fruits better flavour and longer storage life. The optimum stage of maturity for satisfactory storage and subsequent ripening was when the yellow colour was just beginning to develop in the funicles. Fruits from hermaphrodite trees were superior in flavour to those from female trees but behaved similarly during storage.

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