Mango Tips

SUGGESTED PAPAYA RIPENING TIPS

PAPAYA RIPENING TIPS

Papaya

Papayas have been ripened successfully for some time by using Catalytic Generators and Ethy-Gen® II Ripening Concentrate to produce ethylene in the ripening room. A standard tomato or banana ripening room may be used for papayas as well.

The following are some suggestions for ripening papayas:

The degree of maturity will indicate whether the papaya should be exposed to ethylene. Papayas which are fully mature at harvest should not be ripened with ethylene if they are to be stored for an extended period of time. Papayas of minimum commercial maturity will benefit from a treatment of ethylene.
If not using pressurized ripening rooms, then air stack the boxes (at least 2" between boxes) to ensure proper air circulation. Leave 1½ feet between walls and pallets and about 6" between pallets.
Bring the pulp temperature up to 70°F, place the Catalytic Generator in the room, fill it with Ethy-Gen® II Concentrate, plug it into a properly grounded outlet, turn the generator on and close the door. Within 35-40 minutes, the generator will produce enough ethylene for proper ripening (150-200 PPM). Apply ethylene for 24 hours.
While applying the ethylene, vent the rooms by opening the doors for 20 minutes every 12 hours to flush out carbon dioxide and bring in oxygen.
Hold the fruit at 68°F pulp temperature to continue ripening if they are to be put on the market within 3-4 days. For extended storage of up to 20 days, cool the fruit to 36-41°F as soon as possible. Before placing on sale, bring the pulp temperature up to 68° F.
Maintain humidity at 85-95% to prevent shrinkage during ripening.