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The papaya was introduced in East from tropical America by Spaniards. The ripe fruit is eaten raw, is stomachic, digestive and carminative. The milky juice of unripe fruit contains papain which has a wide range of medicinal application. It is also used in tenderizing meat, in tanning industry, for bating skins and hides and for degumming natural silk. The seeds are said to quench thirst and are also used as vermifuge.
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Flora of Pakistan Vol. 0: 1 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Comments

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The large, succulent, delicious fruits (papaya) are eaten.
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Flora of China Vol. 13: 150 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Description

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Small herbaceous tree with white milky juice. trunk with scars of fallen leaves. Leaf blade 30-60 cm long, deeply divided into several lobes which are again divided into smaller lobes with acute apex, petiole 40-100 cm long, 1-3 cm in diameter. Plants mostly dioecious rarely monoecious with fragrant and nocturnal flowers. Male inflorescence 30-100 cm long pendulous raceme. Flower in clusters, sessile. 1.5-2 cm across and 3-6 cm long, calyx small c. 2 mm long, 5-lobed, acute. Corolla tube 3-6 cm long, 5-lobed, twisted in bud, lobes c. 1 x 0.5 cm long, creamy yellow. Stamens 10, in two whorls, outer whorl of the stamens shortly stalked, filaments c. 1.5 mm long, papilose, inner most sessile, anthers 1.5-2 mm long 2-celled dehiscing longitudinally, basifixed. In female plant 2-4 floral bud arise in the leaf axil, one of which becomes a complete flower; other floral buds fall off, sometimes one or two of them grow a little but never reach maturity, so flower seems to he solitary axillary. Peduncle short 1-2 cm long. Bracts fleshy, leaf, 1-2 cm long, caducous. Calyx united 5-lobed 5-8 mm long; acute, green and fleshy. Petals 5-6.5 x 1.6-1.8 cm, lanceolate, obtuse; stigma lobes fimbriate, c. 6 mm long: ovary 3.5-4 x 1.5-1.8 cm, some plants with female flower at the end of the branches of male inflorescence, producing elongated and smaller fruit. Fruit large spherical or pyriform usually 20-30 x 8-15 cm, turning yellow or orange with yellow or orange flesh. Seeds black, wrinkled, each enclosed in gelatinous membrane, oval in shape, c. 2 mm in diameter.
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Flora of Pakistan Vol. 0: 1 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Flora of Pakistan @ eFloras.org
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Description

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Trees or shrubs 8-10 m tall. Stem simple, with stipulate scars helically arranged. Petiole hollow, 60-100 cm; leaf blade ca. 60 cm, usually 5-9 palmatifid; lobes pinnatifid. Male inflorescence pendulous, to 1 m. Male flowers: pedicel absent; corolla tube creamy yellow, 1.6-2.5 cm, lobes lanceolate, ca. 1.8 × 0.45 cm; stamens 5 longer and 5 shorter, shorter ones almost without filaments; filaments white, white tomentose. Female flowers usually solitary or aggregated in corymbose cymes; pedicel short or nearly absent; calyx lobes ca. 1 cm; corolla lobes creamy yellow, oblong or lanceolate, 5-6.2 × 1.2-2 cm; ovary ovoid; stigmas partite, nearly fimbriate. Bisexual flowers: corolla tube 1.9-2.5 cm, lobes oblong, ca. 2.8 × 0.9 cm; stamens 5 or 10 in 1 or 2 whorls; ovary smaller than in female flowers. Fruit orange-yellow or yellow at maturity, cylindric, ovoid-cylindric, or subglobose, 10-30 cm; sarcocarp soft with a mild, pleasant flavor. Seeds numerous, black at maturity, ovoid. 2n = 18.
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Missouri Botanical Garden, 4344 Shaw Boulevard, St. Louis, MO, 63110 USA
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Flora of China Vol. 13: 150 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Flora of China @ eFloras.org
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Wu Zhengyi, Peter H. Raven & Hong Deyuan
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Distribution

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Tropical America, cultivated throughout the tropics.
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Annotated Checklist of the Flowering Plants of Nepal Vol. 0 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Annotated Checklist of the Flowering Plants of Nepal @ eFloras.org
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Distribution

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Distribution: A native of Tropical America, cultivated all over the tropical and subtropical countries of the world. In Pakistan it is widely cultivated in Sind and Punjab.
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Flora of Pakistan Vol. 0: 1 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Elevation Range

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500 m
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Annotated Checklist of the Flowering Plants of Nepal Vol. 0 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Annotated Checklist of the Flowering Plants of Nepal @ eFloras.org
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Flower/Fruit

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Fl.Per.: Throughout the year.
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Flora of Pakistan Vol. 0: 1 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Flora of Pakistan @ eFloras.org
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Habitat & Distribution

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Cultivated. S China [of cultivated origin in Central America; widely introduced and cultivated in tropical areas of the world].
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Flora of China Vol. 13: 150 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Flora of China @ eFloras.org
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Synonym

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Papaya carica Gaertner.
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Flora of China Vol. 13: 150 in eFloras.org, Missouri Botanical Garden. Accessed Nov 12, 2008.
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Flora of China @ eFloras.org
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Wu Zhengyi, Peter H. Raven & Hong Deyuan
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Brief Summary

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Carica papaya, papaya is a giant herbaceous plant--resembling a tree but not woody--in the Caricaceae (papaya family) that originated in Central America and is now grown in tropical areas world-wide for its large, sweet, melon-like fruits. The name “papaya” also refers to the fruit of other Carica species, including C. pubescens and C. stipulata, and their various hybrids. Sometimes called paw-paw, although that name more typically applies to the species Asimona triloba, the papaya plant has a hollow, green or purple stem, and can grow 1.8 to 3 m (6 to 10 ft) in a year, eventually reaching heights of 6 to 9 m (20 to 30 ft). The long-petioled (stemmed) leaves, which may be 30 to 105 cm long (1 to 3.5 ft) and 30 to 60 cm (1 to 2 ft) wide, are deeply divided into 5 to 9 main segments, which are further lobed. Both leaves and stems contain large amounts of white, milky latex. Papaya plants are generally dioecious, with short-stalked female (pistillate) flowers, which are 5-petalled, waxy, and white, borne on separate plants from the male (staminate) flowers, which are borne on long panicles (up to 1.8 m or 6 ft). Plants may also bear hermaphroditic or perfect flowers, which have both pistils and stamens, or they may be monoecious, bearing separate male and female flowers on the same plant. The fruit that develops varies in shape depending on the flower type. Fruits from female flowers are usually oval to round and smaller than the fruits that develop from perfect flowers, which are cylindrical or club-shaped, up to 50 cm (20 in) long and 20 cm (8 in) wide. The fruits, which can weigh up to 9 kg (20 lbs)—although common commercial cultivars generally produce fruits that weigh 0.5 to 2.25 kg (1 to 5 lbs)—and have a thin but tough waxy skin. Green fruits contain latex, which disappears as the fruit ripens to light or dark yellow. The flesh of the fruit varies from yellow to orange to red, and is thick and juicy, with a central cavity filled with many small black seeds. Papayas, which are high in vitamins A and C and calcium, are often used fresh in fruit salads and desserts, as well as prepared in juices and jams or dried. Some Southeast Asian dishes call for the unripe fruits to be cooked and used as vegetables. Papayas produce an enzyme, papain, which aids digestion and is used to tenderize meat. Papain has been used in medicine to treat ulcers and reduce skin adhesions following surgery, and studies have shown that it has antimicrobial properties. Papain is also used to clarify beer, prepare wool and silk for dyeing, and remove hair from hides before tanning, among other uses. The FAO estimates that total commercial production of papayas in 2010 was 11.2 million metric tons, harvested from nearly 439,000 hectares, India is the leading producer of papayas, responsible for 42% of the world’s crop. Other major producers include Brazil, Nigeria, Indonesia, and Mexico. Papayas were previously grown in Florida, but they are susceptible to numerous pests and pathogens, including mosaic viruses transmitted by aphids including Myzus persicae, that have wiped out most commercial plantings there. (Bailey et al. 1976, FAO 2012, Hedrick 1919, Morton 1987, van Wyk 2005.)
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Jacqueline Courteau
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Brief Summary

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Carica papaya, papaya is a giant herbaceous plant--resembling a tree but not woody--in the Caricaceae (papaya family) that originated in Central America and is now grown in tropical areas world-wide for its large, sweet, melon-like fruits. The name “papaya” also refers to the fruit of other Carica species, including C. pubescens and C. stipulata, and their various hybrids. Sometimes called paw-paw, although that name more typically applies to the species Asimona triloba, the papaya plant has a hollow, green or purple stem, and can grow 1.8 to 3 m (6 to 10 ft) in a year, eventually reaching heights of 6 to 9 m (20 to 30 ft). The long-petioled (stemmed) leaves, which may be 30 to 105 cm long (1 to 3.5 ft) and 30 to 60 cm (1 to 2 ft) wide, are deeply divided into 5 to 9 main segments, which are further lobed. Both leaves and stems contain large amounts of white, milky latex. Papaya plants are generally dioecious, with short-stalked female (pistillate) flowers, which are 5-petalled, waxy, and white, borne on separate plants from the male (staminate) flowers, which are borne on long panicles (up to 1.8 m or 6 ft). Plants may also bear hermaphroditic or perfect flowers, which have both pistils and stamens, or they may be monoecious, bearing separate male and female flowers on the same plant. The fruit that develops varies in shape depending on the flower type. Fruits from female flowers are usually oval to round and smaller than the fruits that develop from perfect flowers, which are cylindrical or club-shaped, up to 50 cm (20 in) long and 20 cm (8 in) wide. The fruits, which can weigh up to 9 kg (20 lbs)—although common commercial cultivars generally produce fruits that weigh 0.5 to 2.25 kg (1 to 5 lbs)—and have a thin but tough waxy skin. Green fruits contain latex, which disappears as the fruit ripens to light or dark yellow. The flesh of the fruit varies from yellow to orange to red, and is thick and juicy, with a central cavity filled with many small black seeds. Papayas, which are high in vitamins A and C and calcium, are often used fresh in fruit salads and desserts, as well as prepared in juices and jams or dried. Some Southeast Asian dishes call for the unripe fruits to be cooked and used as vegetables. Papayas produce an enzyme, papain, which aids digestion and is used to tenderize meat. Papain has been used in medicine to treat ulcers and reduce skin adhesions following surgery, and studies have shown that it has antimicrobial properties. Papain is also used to clarify beer, prepare wool and silk for dyeing, and remove hair from hides before tanning, among other uses. The FAO estimates that total commercial production of papayas in 2010 was 11.2 million metric tons, harvested from nearly 439,000 hectares, India is the leading producer of papayas, responsible for 42% of the world’s crop. Other major producers include Brazil, Nigeria, Indonesia, and Mexico. Papayas were previously grown in Florida, but they are susceptible to numerous pests and pathogens, including mosaic viruses transmitted by aphids including Myzus persicae, that have wiped out most commercial plantings there. (Bailey et al. 1976, FAO 2012, Hedrick 1919, Morton 1987, van Wyk 2005.)
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Worldwide distribution

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Tropical America
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Mark Hyde, Bart Wursten and Petra Ballings
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Hyde, M.A., Wursten, B.T. and Ballings, P. (2002-2014). Carica papaya L. Flora of Zimbabwe website. Accessed 28 August 2014 at http://www.zimbabweflora.co.zw/cult/species.php?species_id=164730
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Papaya

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The papaya (/pəˈpə/, US: /pəˈpɑːjə/), papaw, (/pəˈpɔː/[3]) or pawpaw (/ˈpɔːpɔː/[3])[4] is the plant species Carica papaya, one of the 21 accepted species in the genus Carica of the family Caricaceae.[5] It was first domesticated in Mesoamerica, within modern-day southern Mexico and Central America.[6][7] In 2020, India produced 43% of the world's supply of papayas.

Etymology

The word papaya comes from Arawak via Spanish,[8] this is also where papaw and pawpaw come from.[9]

Description

The papaya is a small, sparsely branched tree, usually with a single stem growing from 5 to 10 m (16 to 33 ft) tall, with spirally arranged leaves confined to the top of the trunk. The lower trunk is conspicuously scarred where leaves and fruit were borne. The leaves are large, 50–70 cm (20–28 in) in diameter, deeply palmately lobed, with seven lobes. All plant parts contain latex in articulated laticifers.[10]

Flowers

Papayas are dioecious. The flowers are five-parted and highly dimorphic; the male flowers have the stamens fused to the petals. The female flowers have a superior ovary and five contorted petals loosely connected at the base.[11]: 235 

Male and female flowers are borne in the leaf axils; the male flowers are in multiflowered dichasia, and the female ones are in few-flowered dichasia. The pollen grains are elongated and approximately 35 microns in length. The flowers are sweet-scented, open at night, and wind- or insect-pollinated.[10][12][13]

Fruit

The fruit is a large berry about 15–45 cm (6–17+34 in) long and 10–30 cm (4–11+34 in) in diameter.[10]: 88  It is ripe when it feels soft (as soft as a ripe avocado or softer), its skin has attained an amber to orange hue and along the walls of the large central cavity are attached numerous black seeds.[14]

Chemistry

Papaya skin, pulp, and seeds contain a variety of phytochemicals, including carotenoids and polyphenols,[15] as well as benzyl isothiocyanates and benzyl glucosinates, with skin and pulp levels that increase during ripening.[16] The carotenoids, lutein and beta-carotene, are prominent in the yellow skin, while lycopene is dominant in the red flesh (table).[17] Papaya seeds also contain the cyanogenic substance prunasin.[18]

Distribution and habitat

Native to tropical America, papaya originates from southern Mexico and Central America.[6][10][7] Papaya is also considered native to southern Florida, introduced by predecessors of the Calusa no later than 300 CE.[19] Spaniards introduced papaya to the Old World in the 16th century.[6] Papaya cultivation is now nearly pantropical, spanning Hawaii, central Africa, India, and Australia.[6]

Wild populations of papaya are generally confined to naturally disturbed tropical forests.[7] Papaya is found in abundance on Everglades hammocks following major hurricanes, but is otherwise infrequent.[19] In the rain forests of southern Mexico, papaya thrives and reproduces quickly in canopy gaps while dying off in the mature closed-canopy forests.[7]

Ecology

Different birds eating papaya

Viruses

Papaya ringspot virus is a well-known virus within plants in Florida.[6] The first signs of the virus are yellowing and vein-clearing of younger leaves and mottling yellow leaves. Infected leaves may obtain blisters, roughen, or narrow, with blades sticking upwards from the middle of the leaves. The petioles and stems may develop dark green greasy streaks and, in time, become shorter. The ringspots are circular, C-shaped markings that are a darker green than the fruit. In the later stages of the virus, the markings may become gray and crusty. Viral infections impact growth and reduce the fruit's quality. One of the biggest effects that viral infections have on papaya is taste. As of 2010, the only way to protect papaya from this virus is genetic modification.[20]

The papaya mosaic virus destroys the plant until only a small tuft of leaves is left. The virus affects both the leaves of the plant and the fruit. Leaves show thin, irregular, dark-green lines around the borders and clear areas around the veins. The more severely affected leaves are irregular and linear in shape. The virus can infect the fruit at any stage of its maturity. Fruits as young as two weeks old have been spotted with dark-green ringspots about 1 inch (25 mm) in diameter. Rings on the fruit are most likely seen on either the stem end or the blossom end. In the early stages of the ringspots, the rings tend to be many closed circles, but as the disease develops, the rings increase in diameter consisting of one large ring. The difference between the ringspot and the mosaic viruses is the ripe fruit in the ringspot has a mottling of colors, and the mosaic does not.[21]

Fungi

The fungus anthracnose is known to attack papaya, especially mature fruits. The disease starts small with very few signs, such as water-soaked spots on ripening fruits. The spots become sunken, turn brown or black, and may get bigger. In some of the older spots, the fungus may produce pink spores. The fruit ends up being soft and having an off flavor because the fungus grows into the fruit.[22]

The fungus powdery mildew occurs as a superficial white presence on the leaf's surface, which is easily recognized. Tiny, light yellow spots begin on the lower surfaces of the leaf as the disease starts to make its way. The spots enlarge, and white powdery growth appears on the leaves. The infection usually appears at the upper leaf surface as white fungal growth. Powdery mildew is not as severe as other diseases.[23]

The fungus phytophthora blight causes damping-off, root rot, stem rot, stem girdling, and fruit rot. Damping-off happens in young plants by wilting and death. The spots on established plants start as white, water-soaked lesions at the fruit and branch scars. These spots enlarge and eventually cause death. The disease's most dangerous feature is the fruit's infection, which may be toxic to consumers.[22] The roots can also be severely and rapidly infected, causing the plant to brown and wilt away, collapsing within days.

Pests

The papaya fruit fly lays its eggs inside of the fruit, possibly up to 100 or more eggs.[6] The eggs usually hatch within 12 days when they begin to feed on seeds and interior parts of the fruit. When the larvae mature, usually 16 days after being hatched, they eat their way out of the fruit, drop to the ground, and pupate in the soil to emerge within one to two weeks later as mature flies. The infected papaya turns yellow and drops to the ground after the papaya fruit fly infestation.[22]

The two-spotted spider mite is a 0.5-mm-long brown or orange-red or a green, greenish-yellow translucent oval pest. They all have needle-like piercing-sucking mouthparts and feed by piercing the plant tissue with their mouthparts, usually on the underside of the plant. The spider mites spin fine threads of webbing on the host plant, and when they remove the sap, the mesophyll tissue collapses, and a small chlorotic spot forms at the feeding sites. The leaves of the papaya fruit turn yellow, gray, or bronze. If the spider mites are not controlled, they can cause the death of the fruit.[22]

The papaya whitefly lays yellow, oval eggs that appear dusted on the undersides of the leaves. They eat papaya leaves, therefore damaging the fruit. There, the eggs developed into flies in three stages called instars. The first instar has well-developed legs and is the only mobile immature life stage. The crawlers insert their mouthparts in the lower surfaces of the leaf when they find it suitable and usually do not move again in this stage. The next instars are flattened, oval, and scale-like. In the final stage, the pupal whiteflies are more convex, with large, conspicuously red eyes.[22]

Papayas are one of the most common hosts for fruit flies like A. suspensa, which lay their eggs in overripe or spoiled papayas. The larvae of these flies then consume the fruit to gain nutrients until they can proceed into the pupal stage. This parasitism has led to extensive economic costs for nations in Central America.[24]

Cultivation

Papaya plants grow in three sexes: male, female, and hermaphrodite. The male produces only pollen, never fruit. The female produces small, inedible fruits unless pollinated. The hermaphrodite can self-pollinate since its flowers contain both male stamens and female ovaries. Almost all commercial papaya orchards contain only hermaphrodites.[13]

Originally from southern Mexico (particularly Chiapas and Veracruz), Central America, northern South America, and southern Florida[6][19] the papaya is now cultivated in most tropical countries. In cultivation, it grows rapidly, fruiting within three years. It is, however, highly frost-sensitive, limiting its production to tropical climates. Temperatures below −2 °C (29 °F) are greatly harmful, if not fatal. In Florida, California, and Texas, growth is generally limited to the southern parts of those states. It prefers sandy, well-drained soil, as standing water can kill the plant within 24 hours.[25]

Cultivars

Two kinds of papayas are commonly grown. One has sweet, red, or orange flesh, and the other has yellow flesh; in Australia, these are called "red papaya" and "yellow papaw," respectively.[26] Either kind, picked green, is called a "green papaya."

The large-fruited, red-fleshed 'Maradol,' 'Sunrise,' and 'Caribbean Red' papayas often sold in U.S. markets are commonly grown in Mexico and Belize.[6][27]

In 2011, Philippine researchers reported that by hybridizing papaya with Vasconcellea quercifolia, they had developed papaya resistant to papaya ringspot virus (PRV).[28]

Genetically engineered cultivars

Carica papaya was the first transgenic fruit tree to have its genome sequenced.[29] In response to the papaya ringspot virus outbreak in Hawaii in 1998, genetically altered papaya were approved and brought to market (including 'SunUp' and 'Rainbow' varieties.) Varieties resistant to PRV have some DNA of this virus incorporated into the plant's DNA.[30][31] As of 2010, 80% of Hawaiian papaya plants were genetically modified. The modifications were made by University of Hawaii scientists, who made the modified seeds available to farmers without charge.[32][33]

Production

Worldwide papaya production map

In 2020, global production of papayas was 13.9 million tonnes, led by India with 43% of the world total (table). Global papaya production grew significantly over the early 21st century, mainly as a result of increased production in India and demand by the United States.[35] The United States is the largest consumer of papaya worldwide.[12]

In South Africa papaya orchards yield up to 100 tons of fruit per hectare.[36]

Toxicity

Papaya releases a latex fluid when not ripe, possibly causing irritation and an allergic reaction in some people. Because the enzyme papain acts as an allergen in sensitive individuals,[37] meat that has been tenderized with it may induce an allergic reaction.[6]

Composition

Nutrition

Raw papaya pulp contains 88% water, 11% carbohydrates, and negligible fat and protein (table). In a 100-g amount, papaya fruit provides 43 kilocalories and is a significant source of vitamin C (75% of the Daily Value, DV) and a moderate source of folate (10% DV), but otherwise has a low content of nutrients (see table).

Uses

Culinary

The unripe green fruit is often eaten cooked due to its latex content. It is commonly eaten raw in Vietnam and Thailand. The ripe fruit of the papaya is usually eaten raw, without skin or seeds.[6] The black seeds of the papaya are edible and have a sharp, spicy taste.[6]

The raw fruit can be ripened by placing it in the sun. The young leaves, flowers, and stems can be prepared by boiling with water changes.[38]

Southeast Asia

Green papaya is used in Southeast Asian cooking, both raw and cooked. In some parts of Asia, the young leaves of the papaya are steamed and eaten like spinach.

In Myanmar, the unripe papaya are cut into slices and dipped into sour, fermented, or spicy seasonings and dips. In Myanmar and Thai recipes, the unripe papaya are cut into thinner slices to make papaya salad.[39] The reason the unripe papaya is used is because of the firmer and crunchier texture.

Papayas became a part of Filipino cuisine after being introduced to the islands via the Manila galleons.[40][41] Unripe or nearly ripe papayas (with orange flesh but still hard and green) are julienned and are commonly pickled into atchara, which is ubiquitous as a side dish to salty dishes.[42] Nearly ripe papayas can also be eaten fresh as ensaladang papaya (papaya salad) or cubed and eaten dipped in vinegar or salt. Green papaya is also a common ingredient or filling in various savory dishes such as okoy, tinola, ginataan, lumpia, and empanada, especially in the cuisines of northern Luzon.[43][44][45]

In Indonesian cuisine, the unripe green fruits and young leaves are boiled for use as part of lalab salad, while the flower buds are sautéed and stir-fried with chilies and green tomatoes as Minahasan papaya flower vegetable dish.

In Lao and Thai cuisine, unripe green papayas are used to make a type of spicy salad known in Laos as tam maak hoong and in Thailand as som tam. It is also used in Thai curries, such as kaeng som.

South America

In Brazil and Paraguay, the unripe fruits are used to make sweets or preserves.

Papain

Both green papaya fruit and its latex are rich in papain,[6] a protease used for tenderizing meat and other proteins, as practiced currently by indigenous Americans, people of the Caribbean region, and the Philippines.[6] It is now included as a component in some powdered meat tenderizers.[6] Papaya is not suitable for gelatin-based desserts because the enzymatic properties of papain prevent gelatin from setting.[46]

Traditional medicine

In traditional medicine, papaya leaves have been used as a treatment for malaria,[47] an abortifacient, a purgative, or smoked to relieve asthma.[6]

See also

References

  1. ^ Contreras, A. (2016). "Carica papaya". IUCN Red List of Threatened Species. 2016: e.T20681422A20694916. Retrieved 4 January 2022.
  2. ^ "Carica papaya L." U.S. National Plant Germplasm System. 9 May 2011. Retrieved 5 September 2017.
  3. ^ a b "Papaw". Collins Dictionary. n.d. Retrieved 25 April 2014.
  4. ^ In North America, papaw or pawpaw usually means the plant belonging to the Annonaceae family or its fruit. Ref.: Merriam-Webster's Collegiate Dictionary (2009), published in United States.
  5. ^ "Carica L." World Flora Online. World Flora Consortium. 2022. Retrieved 17 November 2022.
  6. ^ a b c d e f g h i j k l m n o Morton, Julia F. (1987). "Papaya". Fruits of warm climates. Miami, Florida: Purdue University Center for New Crops and Plant Products. pp. 336–346. Retrieved 23 May 2015 – via NewCROP, the New Crop Resource Online Program, Center for New Crops & Plant Products, Purdue University.
  7. ^ a b c d Chávez-Pesqueira, Mariana; Núñez-Farfán, Juan (1 December 2017). "Domestication and Genetics of Papaya: A Review". Frontiers in Ecology and Evolution. 5. doi:10.3389/fevo.2017.00155.
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Papaya: Brief Summary

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The papaya (/pəˈpaɪə/, US: /pəˈpɑːjə/), papaw, (/pəˈpɔː/) or pawpaw (/ˈpɔːpɔː/) is the plant species Carica papaya, one of the 21 accepted species in the genus Carica of the family Caricaceae. It was first domesticated in Mesoamerica, within modern-day southern Mexico and Central America. In 2020, India produced 43% of the world's supply of papayas.

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