Papaya Selection. Storage, and Handling

Papaya Selection. Storage, and Handling

To prolong and enjoy papaya’s natural nutrients, choosing the best among the rest is critical. Let us enumerate the ways on how to spot the brightest papaya at once.  

  • Judge them by their cover

A good papaya has a slightly soft yellow-orange skin. It is like the best face you ever dream of spotless and blemish free. Avoid papayas that are mushy and spotty as the two are strong indications of high acidity and sugar content. Also, overly soft skin means overly ripe fruit. Choosing green papayas is not also wise; as when harvested green, papayas do not easily ripen even if stored perfectly. Choose only green papayas when you are intending to use it as a meat tenderizer or planning to have green papaya salad. Black spots also found on the skin may pierce into the flesh affecting its overall taste. Thus, choosing almost spotless papayas is the safest thing to do when buying one to enjoy the highest nutritional value.  

  • Cool is always cool

After papayas have been harvested, it is advisable to keep them in a cool and dark environment up to three days to be fully ripe. They are ideally kept at a room temperature of approximately 68°F (20°C), giving off carbon dioxide at a rate of 80 mg per kilogram every hour. Papayas, unlike other fruits, will only ripen after they have been picked. Unripe papayas can be left at room temperature where they will ripen in two to three days. Once fully ripe, they can be stored in the refrigerator to extend its freshness for up to three days; it is also suitable to put papaya away from each other to avoid rotting. Furthermore, avoid placing papayas in a sealed plastic bag as it does not have enough air circulation, which naturally cause rotting. But if you are impatient enough to wait for three days before you can taste your fully and perfectly ripe papaya, storing it together with banana, apple or avocado can speed up the process. Just make sure to turn it occasionally to avoid rotting.