Recommended Post Harvest Temperatures
Hawaiian Papaya – close to but not below 7ºC (44ºF).
Australian Papaw – close to l3ºC but not below l3ºC (54ºF) (green).
Post Harvest Humidity
Papaya and Papaw should have their temperature reduced to between 7º and 10ºC (44º & 50ºF) and 13º and 18ºC (54º & 66ºF) respectively within 24 hours from harvest in order to reduce decay and prolong shelf life. Both species are subject to ethylene induced ripening and where the presence of ethylene can be eliminated, then mature fruit has a potential storage life of around three weeks and ripe fruit approximately one and a half weeks. It is recommended that Papaya or Papaw be stored in PEAKfresh carton liners or bags. We recommend thatPEAKfresh be used in the shipping box prior to the placement of the shredded paper and the establishment of a cradle. Using PEAKfresh carton liners provides a degree of protection against ethylene damage and provides a level of humidity suitable for the safe storage.
Papaya around 7ºC (44ºF).
Papaw around 13ºC (54ºF). (green) ripe 10°C
Important Please Read
All recommendations for the use of PEAKfresh products are given in good faith and based on proven field experience. Packaging method storage temperatures and humidity levels, transit and destination conditions are factors likely to affect the performance of PEAKfresh products and no liability for indirect or consequential damage can be accepted. We recommend that PEAKfresh products be trialed under local conditions before introduction to large scale commercial applications.