PHT of Papaya

1. Dr. R. T. Patil
Director,
Central Institute of Post Harvest
Engineering and Technology, Ludhiana
Post Harvest Management and Value Addition
with Special Reference to Papaya

2. Production & Post Harvest Scenario
•Agriculture contributes about 17.5% of GDP,
employees 57% workforce and sustains approx
over 70% of the population
•India produces about 230 million tons of food
grains and 53.1 and 91.6 million tons of fruits
and vegetables and ranks second in world
•Low level of processing of fruits and vegetables
at only 2% .
•Food processing is employment intensive,
creates 1.8 jobs directly and 6.4 indirectly for
every US$ 25000 investment

3. Reasons for Losses
1. Handling of raw produce through many stages of
middlemen.
2. Processing is mostly controlled by urban rather than rural
entrepreneurs which leads to losses in valuable by
products.
3. Non availability of adequate and efficient equipment and
machinery to be used in catchment areas.
4. Low level of entrepreneurial urge in rural areas due to
constraints of finance, assured market and proper training
on technology
5. On the whole, there exists a fragmented and inefficient
value chain
Higher the Value Addition Better the PH
Management and Lower Will Be Losses

4. Unit Operations in Post Harvest
Management
Fruits and Vegetables
•Preharvest treatment
•Harvesting at Maturity
•Safe harvesting
•Pre cooling & washing
•Surface drying
•Cool/cold storage
•Safe transport
•Safe handling

5. Maturity Indices of Papaya
• Skin color starts changing from dark green to
light green colour with partial yellowing (6 %
colouration) at the blossom end
• Distant market-Color break to ¼ yellow colour
stage
• Local markets- at half way (½) to ¾ change
colour from green to yellow.
• Ripening, flesh color changes from green to
yellow or red depending on cultivar
• Fruits if wrapped in news paper will ripen
completely to full yellow colour at room
temperature within 2-4 days.

6. Harvesting and Handling
• Change of colour from green to yellow and the
consistency of the latex from milky to watery
indicate that the fruit is ready for harvest.
• Avoid scratching and leaking of latex which stains
the fruit skin. Use a sharp knife to cut the stem
and then trim it level with the base of the fruit.
• Fruit pickers with a bamboo pole and a rubber
suction cup at the tip may be used. With the cup
held against the lower end of the fruit, the pole is
thrust upward to snap the stem and the falling fruit
is caught by hand.
• The latex oozing from the stem may irritate the
skin and workers should wear gloves and
protective clothing.

7. Grading and Washing
Papaya should be washed, sized and graded by means of a
conveyor type machine with manual pick up for unwanted
fruits. The pre-cooling helps in better preservation of fruits.

8. Grading and Packaging
• Discarding the damaged and diseased fruits.
• The fruits should be graded as per the size and
colour
• For local market-store in a single layer on the
straw until they become soft.
• For distant transport-the individual fruits are
wrapped in newspaper/tissue paper to avoid
bruising injuries during transport.
• The fruits can also be packed in single-layer
fiberboard containers with cushioning materials
between the fruits.

9. Storage Technique
• For local markets, fruits can be stored for two
weeks at 20°C with satisfactory ripening
• Storage below 12°C results in chilling injuries,
mature-green papaya are more susceptible
• Sufficiently ripened papayas (at lest 50%
yellow) can be stored at 4-12°C without
developing symptoms of chilling injuries.
• Temperatures above 30°C for more than 10
days result in heat injury.
• Ideal storage temperature for papaya is
considered to be 13-16°C.
• The fruit harvested at ¾ ripe stages can be
stored successfully at 10°C for 21 days.

10. Post Harvest Diseases
• Anthracnose: It is a major cause of post harvest losses in
papaya fruit. Latent infections of unripe papayas develop as the
fruits ripen. Initially the lesions appear as small, brown,
superficial, water soaked lesions that may enlarge to 2.5 cm or
more in diameter.
• Stem-end rot: First symptom appears on fruit pedicle as small
lesion which may spread to fruits surface near the stem area
and becomes dark-brown to black.
• Fruit rot: Symptoms develops in the stem end or fruit skin
wound and can develop rapidly in ripe fruits as a result of which
invaded tissue softens and darkens slightly.
• Phytophthora stem-end rot: It begins as water-soaked areas
followed by white mycelium growth that becomes encrusted with
time.
Control measures
Careful handling to minimize mechanical injuries
Quick cooling and maintenance of optimum temperature and relative humidity throughout
postharvest handling operations.
Application of fungicides, such as thiabendazole (TBZ).
Dipping in hot water at 49°C for 20 minutes.

11. Fruit fly on Papaya
• Hot water dip: 30 minutes at
42±1°C followed by 3
minutes at 49±1°C.
• Vapor heat treatment: In this,
fruit temperature is raised by
saturated water vapor
preferably with vapours of
ethylene bromide to kill fruit
fly at 44.4°C until the center
of the fruit reaches that
temperature, and then held
for 8-9 hours at this
temperature.
• Forced hot air treatment: 2
hours at 43°C + 2 hours at
45°C + 2 hours at 47°C + 2
hours at 49°C.

12. Papaya- as Kalpa Vriksha
• Uses of Papain-The latex (milk) is collected from the green fruits
from 75 to 90th day after fruit set.
• Uses of Latex extracted Fruits-The raw fruits are used for
making candy (Tuty - fruity)
• Uses of ripe fruits- after 130 days used as raw materials for
making Jam, Jelly, Papaya toffee, Papaya bar, Papaya squash,
Papaya soft drinks, Papaya pulp powder etc.,
• Animal Feed-The leaf, stem, skin and waste materials of raw and
ripe fruit are pulverised and fed to animals, poultry and pigs. The
egg production and quality are improved when the birds are fed
with papaya leaf. The flesh and meat quality of pigs and beef are
softened when they are fed with stems, petioles and leaves.
• Papaya leaf tea-The decoction obtained from dried leaf is used
just like tea which is very good for heart ailments and cancer.
• Paper Industry -The biomass production in papaya is very high
as compared to any annuals and biennials, hence very good raw
material for paper industry.
• Papaya Exudates-Papaya roots are also used in paper industry.
Besides, the roots exude certain organic substances which
increase the microbial population in the soil as well as arrest the
weed growth in papaya gardens.

13. Value Added Products of Papaya
• Pulp preparation
Pulp of fully mature and ripe papaya is used for the
preparation of nectar and mixed ready-to serve
beverages. For pulping, fruits are thoroughly
washed, peeled and halved with SS knives. Peeled
halves are pulped with mechanical fruit crusher or
home mixer. Filter or sieve the pulp to remove
fibrous material. Use fresh pulp for the preparation
of different products. However, for long distance
marketing and future use, pulp is usually
concentrated, frozen or canned.

14. Papaya Products Similar to Guava
Products
•Shelf life under ambient conditions
is 2 to 3 days on an average.
•Fruits are graded on the basis of
their weight, size and colour.
•The shelf life can be extended upto
20 days by keeping them at low
temperature of 5°C and 75-85%
relative humidity.
•It can be stored for about 10 days at
room temperature (18°-23°C) in
polybags providing a ventilation of
0.25%.
•The shelf-life of fruits extension by
waxing, shrink packaging and
fungicide treatments.
•Packed in boxes or in baskets of
different sizes
Value added products from guava like guava
pulp/paste, guava leather, guava bar, guava
based RTS have been standardized. Similary
osmo dehydrated guava rings and cubes have
also been developed at CIPHET Ludhiana.

15. Papain from Papaya
Extraction of papain
In India CO-2 and CO-6 varieties of papaya are recommended for papain
production.
For extraction of papain, partially mature fruits of about 90-100 days old are
selected. An incision or cut is made with bamboo splinters or ivory
knives about 0.3 cm deep on four sides of fruit from stalk end to tip early
in the morning before 9.00 a.m. Latex is collected in glass vessels or
aluminum trays. Similar incision is repeated on untapped surface of the
same fruit three times at an interval of 3-4 days. Latex hardens within 15
min. Potassium meta-bisulphite @0.05% is added to the liquid latex to
extend the storage life of the papain. The liquid latex is then dried in sun
or spray dried at a temperature of 50-55°C. Powder is prepared from dry
flakes and sieved in a 10 mesh sieve. This papain in powdered form can
be stored in polythene bags or in airtight glass containers for about six
months at 10°C.
Equipments Vacuum shelf-drier, Dehumidifier, Hammer mill, Blender and
laboratory equipments, holding vessels, weight scales, sealing
machines, walk-in- cooler
Estimated project cost: Capacity of the unit : 20 kg/day, Building : 50 M2,
Equipment : Rs.15 Lakh
Utilities per day: Manpower : 4 Nos. Power : 8 KW Water : 2,000 litres

16. Pectin from Papaya
• Pectin extraction
The unripe green fruits which are considered
otherwise unsuitable for product making or
fruits after obtaining latex may be used for
pectin extraction. Green papaya is rich in
pectin containing 10% of it on dry weight basis.
Pectin has extensive applications in food and
medicinal industries. Pectin can also be
extracted from peel waste of green papaya.

17. Dried Papaya
Suitable for making cubes (tutti-fruity)
from papaya. The capacity is about 1-2
T/hr and can be customized as per the
needs of the clients.
Bajaj Process Pack Machines Private Limited
Mr. Girish Bajaj
Add: 7/20, 7/27, Jai Lakshmi Industrial Estate,
Side-IV, Sahibabad Industrial Area
Ghaziabad-201 001,Uttar Pradesh,India

18. Other Value Added Products of
Papaya
• Preparation various types of
confectionery products from papaya
Papaya provides the opportunities for the
growth of processing industry since a
number of products can be prepared from
papaya which include Jam, Marmalade,
Tutti-frutti (candy), Pickle, Papad,
Chocolate, Canned papaya, Freeze dried
papaya etc.

19. Cosmetic Products from Papaya
Papaya exfoliates damaged and dead skin cells. Exfoliating the skin
removes the cells that cause clogged pores that can result in skin
eruptions.
•The fruit, seeds, skin and leaves of the papaya are all rich in essential
enzymes that give this fruit outstanding topical medicinal properties for
the treatment of skin conditions.
•Different parts of the fruit contain various essential enzymes that act
similarly to restorative and preventative medicines.
•The leaves of the papaya contain alkalide capain, the seeds have
cericin and the fruit itself has a protein dissolving enzyme called papain.
•The juice of raw papaya has been shown to be beneficial in the
treatment of swollen acne pimples and prevents pus formation.
•Papain has also been shown to be helpful in removing brown spots due
to sun exposure, lowering inflammation, alleviating edemas and even
improving healing from burns.
•Further, because papain enzymes are quite effective in dissolving fats to
purge the skin and make it feel softer, they are a viable ingredient in
WHITNENING SOAP.

20. Fruit Processing Machines

22. Two Stage Evaporative Cooler
• The cooler is portable and 1.5m x
1.0m x 2.0m in length, breadth and
height
• The developed two stage evaporative
cooler could be able to drop the
temperature up to the wet bulb
depression and to 90 % relative
humidity.
• The effectiveness of the two stage
evaporative cooler ranged from 1.1 to
1.2 over the single evaporation.
• The hourly cooling capacity of TSEC
ranged from 2125 to 4500 W

23. Mobile Cool Chamber
Developed for short duration
storage and transportation of fish
for retail marketing. The insulated
box was designed such that it
could hold 8 plastic crates of size
540x360x295 mm in two layer of
four each for keeping fish. The
total capacity of storage was 150
kg of fish with 80% filling of each
plastic crates and 1:1 ratio of ice
and fish. It costs around Rs.
18,000-20,000/- and can be used
for fruits and vegetables also.
Seven units were distributed to various fisheries institute (CIBA
Chennai, CIFT Cochin, NBFGR Lucknow, CIFA Bhubneshwar, CIFRI
Kolkatta, CIFRI Guwahati and CIFE Mumbai) for field trial

24. Evaporatively Cooled Room for Storage of
Fruits and Vegetables
Compared on the basis of 10%
physiological loss in weight (PLW) the
shelf life inside the room was 34 days
for early kinnow, 23 days for late
kinnow, 11 days for cauliflower and 4
days for spinach as compared to 21,
11, 5 and 2 days respectively in an
ordinary room at the same time.
The cost of the chamber is Rs. 50000 and capacity is 2 tonnes. This
technology has been transferred to 3 farmers for on farm use.
•An evaporatively cooled (EC) room (3x3x3m. size) was developed
for on-farm storage of fruits and vegetables.
•The summer temperature inside the EC room was 5-8C lower than
that inside the ordinary room and winter temperature was 5-8 C
higher than that inside the ordinary room.

25. CIPHET Evaporative Cooled Storage Structure
• Storage of fruits and vegetables
• Evaporatively Cooled Structure (ECS)
maintains a moderate low temperature
and sufficiently high relative humidity for
short term storage of fresh fruits and
vegetables.
• Advantages
 Low level consumption of
electricity
 Less initial investment
 Negligible maintenance cost
• Features
– Special design of roof, orientation
– Uses wetted pad as cooling medium
– 20oC below the outside temperature
– An ECS of about 5 -7 tonne storage
capacity may cost about Rs. 1.5 –
1.8 lakh.

26. Future Strategies for Papaya
Industry
• The stringent criteria for the selection of fruit for export
market results in rejection rate of up to 30 %, most of
which is dumped but a large proportion of these rejected
fruits are indeed wholesome and can be used for
processing.
• One of the strategies for the development of papaya
industry based on such fruits is to exploit them for
intermediate processing and value added products.
• Simple technology of processing of papaya into pulp or
powder and making value addition at later stage in food
and beverage industry can also be promoted.
• The formation of cluster of industries in the production
catchment and their marketing through exhibitions and
the tourist sector looks to be a feasible solution.