Abstract:
In addition to the high post harvest losses (46%), the quality of ripe papaya in the market place is
very poor. High level of mechanical damage, disease development, the presence of'green islands'
on the skin and poor quality of the flesh contribute to the loss of quality. Experiments were
conducted to find out the effect of the stage of maturity at harvest on the quality of ripe papaya of
'Rathna' variety. The maturity stages tested were trace yellow, 25% yellow, 50% yellow and full
yellow. Harvesting at trace yellow stage, did not result in the development of attractive yellow skin
colour. In addition, shriveling of fruits, excessive weight loss and high incidence of diseases in
fruits reduced visual quality rating. Although fruits harvested at full yellow stage developed
bright yellow skin colour, susceptibility to damage during handling resulted in low visual quality
rating. Of the packaging materials tested Styrofoam sleeves proved better than newspaper and
rice straw. The spongy nature of Styrofoam sleeves would have helped to absorb vibration and
reduced mechanical damages during transport. The development of 'green islands' as
physiological disorder was more on fruits harvested at trace yellow and 25% yellow colour. This
disorder was further aggravated by mechanical injuries caused during transport. Although hotwater
treatment significantly reduced the postharvest disease of papaya, the treatment increased
the 'green island' formation when fruits were harvested at trace yellow and 25% yellow stages of
maturity.
