OFFICE OF THE EXECUTIVE DIRECTOR

Dear Readers:

Papaya is one of the promising tropical fruits in the world

market following citrus, banana, pineapple, and mango. World
trade of papaya was valued at US$ 183.7 million (M) in 2004. During
this year, the Philippines exported 3,324.02 t fresh and 1,329.44 t
dried papaya fruits worth P304.73 M on top of the local
papaya production of 133,876 t. Aside from the fruit, there is
a growing demand for papain by the nutraceutical, pharmaceutical,
and cosmetic industries worldwide.
Over the past two decades or so, research on papaya has
continued covering development of varieties, agronomy, pest
management, postharvest handling, and application of biotechnology.
Many of these findings are reported in journals and proceedings. This
publication, The Philippines Recommends for Papaya compiles
these findings and generated technologies. PCARRD hopes that
this publication serves as a good reference material in improving
the production of fresh fruit papaya and papain.

Sincerely yours,

PATRICIO S. FAYLON
Executive Director
PCARRD

i
The Philippines
Recommends for
Papaya

PCARRD Philippines Recommends Series No. 27-C

PHILIPPINE COUNCIL FOR AGRICULTURE,

FORESTRY AND NATURAL RESOURCES RESEARCH
AND DEVELOPMENT (PCARRD)
Department of Science and Technology (DOST)

Los Baños, Laguna, Philippines

2006
First Edition 1977
Second Edition 1984 (Revised)
Third Edition 2006 (Revised)

ISSN 0115-7833

Bibliographic Citation:

The Philippines Recommends for Papaya Committee 2005.

The Philippines recommends for papaya. Los Baños,
Laguna: PCARRD-DOST, 2006. 91p. – (Philippines
Recommends Series No. 27-C).

Philippine Copyright © by PCARRD, 2006.

ii
Foreword

P apaya is an important crop in the Philippines. In 2004, it ranked fifth

in hectarage planted and fourth in volume of production among the
fruits grown in the country. It is also one of the country’s major export
fruit crops. The fruit is an excellent source of energy, β-carotene,
vitamins A and C, and carbohydrates. Papain extracted from green
fruits has a great demand in the nutraceutical and cosmetic industries.
Both fruit and papain show great economic potential for local and
export markets.
This publication is an updated version of the Philippines
Recommends for Papaya, which PCARRD has published in 1977
and later in 1984. The production statistics, pest management,
estimated cost-and-return analysis, references, and figures were
among those updated in this version. It has also an added chapter
on some future technologies that can be derived from the application
of modern biotechnology in papaya.

PATRICIO S. FAYLON
Executive Director
PCARRD

iii
Acknowledgment

PCARRD would like to express its gratitude to the following:

• Dr. Wilfredo G. David, Chancellor of the University of the

Philippines Los Baños (UPLB) and Dr. Ruperto S. Sangalang,
President of the Cavite State University for allowing their
staff to constitute the 2005 Philippines Recommends
for Papaya Technical Committee;
• The Institute of Plant Breeding, College of Agriculture, UPLB
for providing valuable photos of papaya varieties/cultivars,
and insect pests/diseases and their damages on fruits;
• Ms. Tiffany P. Laude of the College of Economics and
Management, UPLB for allowing the use of the cost-and-
return analysis of papaya from her thesis dissertation;
• Dr. Jocelyn E. Eusebio and Dr. Ester L. Lopez, Crops Research
Division (CRD) Director and Assistant Director respectively,
for their support and guidance in the preparation of the
manuscript; and Ms. Joan C. Andres, formerly of the CRD, for
facilitating the preparation of the manuscript;
• The rest of the staff of the CRD and Applied Communication
Division of PCARRD for their valuable support in inputting,
editing, layouting, designing the cover, and other valuable
assistance; and
• To those individuals whose names were not mentioned but
in one way or another helped in the preparation of this
publication.

iv
Contents

Foreword iii
Acknowledgment iv
The Philippines Recommends for Papaya Committee 2005 viii
Glossary of Terms ix
List of Abbreviations and Acronyms xi
Introduction 1
Importance 1
The Plant and its Parts 1
Composition and Nutritional Value 2
Uses 2
Production 3
Soil and Climate Requirements 4
Cultivars 4
Recommended Cultivars 5
Cultural Management 7
Propagation 7
Seed Production 7
Nursery Establishment and Management 9
Land Preparation 9
Transplanting 10
Planting System and Distance 11
Thinning of Plants and Fruits 12
Fertilizer Application 13
Irrigation and Drainage 14
Intercropping 15
Replanting 17
Crop Rotation 17
Weed Control 18
Insect and Mite Pests and their Management 19
Diseases and their Management 26
Physiological Disorders 35
Harvesting and Postharvest Handling 36
Maturity Indices 36
Ripening Index 36
Harvesting Techniques 37

v
 Classification and Grading 38
Packaging and Transport 40
Storage 41
Commodity Treatment 42
Processing and Utilization 43
Processing of Papaya as a Livelihood Activity 43
Processed Food Products from Papaya 44
Marketing 66
Marketing Channels 66
Marketing Practices 66
Pricing 66
Market Opportunities 67
Cost and Return of Papaya 68
Some Future Technology Prospects 69
References 73
Appendices 76
1 Revised codex standard for papaya 76

List of Tables

1 Food composition of young and ripe papaya per 100 g edible

portion (FNRI, 1997) 3
2 Recommended fertilizer application for papaya 13
3 Peel color indices for papaya 36

List of Figures

1 The papaya plant and its fruit 2

2 Recommended cultivars of papaya in the Philippines 6
3 A female and a hermaphrodite papaya plants 8
4 Papaya seedling establishment 10
5 Transplanting of papaya seedlings 11
6 Monocrop planting system and distance of planting 12
7 Lumpiness of fruits due to boron deficiency 14
8 Digging of canals in between papaya rows for proper drainage 15
9 Papaya fruitfly 19
10 Melon aphids as vector of PRSV 21
11 Black bean aphids 22
12 Spider mite 23
13 Whiteflies sucking the plant sap 24

vi
14 Scale insects 25
15 Other insects attacking papaya: a) thrips, b) mealybugs,
c) cotton stainer, d) slug caterpillar, and e) Cerambycid borer 26
16 Bacterial crown rot of papaya 27
17 Damping off of seedlings 28
18 Anthracnose infection in papaya fruit 30
19 Stem-end rot of papaya fruit 30
20 Fruit rot caused by Phythophthora spp. 31
21 Fusarium fruit rot 32
22 Papaya ringspot virus symptoms in papaya plants and fruits 34
23 Fruit harvesting 37
24 Unmarketable fruit as misshapen, and infected by disease 38
25 Papaya fruit cleaning and curing 39
26 Packaging of papaya fruits: a) using newspaper and
b) polyurethane sleeves 40
27 Gas-fueled HWT for papaya fruits 42
28 Dr. Villegas inspects papaya regenerants produced through
genetic transformation to develop PRSV resistant varieties 69

Appendix Figures

1 Layout of a coconut-papaya cropping pattern 83

2 Layout of a papaya-pineapple cropping pattern 84
3 Layout of a coffee-papaya cropping pattern 85
4 Layout of a coconut-coffee-papaya cropping pattern 86
5 Layout of a coconut-papaya-pineapple cropping pattern 87
6 Layout of a coconut-coffee-papaya-pineapple cropping pattern 88
7 Marketing channels for papaya, San Pablo City, 1991–92 89
8 Marketing channels for Sinta papaya, Laguna, 1998 89

Appendix Table

1 Farm to wholesale costs and returns of papaya by cycle, by

yield group, by variety, and by region, Philippines, 2001–2002
(Laude, 2003) 90
2 Farm to wholesale costs and returns of papaya by region,
Philippines, 2005 (Laude, 2005) 91

vii
 The Philippines Recommends
for Papaya Technical Committee, 2005

CHAIR
Dr. Roberto E. Coronel (Prof. Emeritus)
Institute of Plant Breeding (IPB)
College of Agriculture (CA)
University of the Philippines Los Baños (UPLB), College, Laguna

MEMBERS

Dr. Narceo M. Bajet (retired) Dr. Leoncio C. Raymundo (retired)

Department of Plant Pathology Institute of Food Science
CA-UPLB, College, Laguna and Technology
UPLB, College, Laguna

Dr. Simeon S. Crucido Dr. Edralina P. Serrano

Cavite State University Postharvest Research & Training
Indang, Cavite Center
CA-UPLB, College, Laguna

Dr. Pablito M. Magdalita Dr. Augusto C. Sumalde

IPB Department of Entomology
CA-UPLB, College, Laguna CA-UPLB, College, Laguna

Prof. Ma. Eden S. Piadozo Dr. Violeta N. Villegas (retired)

Department of Agricultural IPB
Economics CA-UPLB, College, Laguna
College of Economics and
Management
UPLB, College, Laguna Dr. Angelina M. Garces
Crops Research Division
Dr. Enrique C. Paller (retired) PCARRD, Los Banos, Laguna
Department of Agronomy
CA-UPLB, College, Laguna
Volume Editor

Ruel S. Pagcaliwagan
Applied Communication Division
PCARRD, Los Banos, Laguna

viii
Glossary of Terms

Arborescent - of tree-like growth habit

Berry - pulpy, indehiscent, one-to-many-seeded fruit
Blight - generally rapid or abrupt killing of large portions of or whole
leaves
Blister - raised or elevated circular or oblong dark green areas of a leaf
showing mosaic or mottle
Borax - a compound containing the element boron
Canker - a dead often sunken area or spot on a stem, branch, twig, leaf,
or fruit of a plant
Chlorotic - light green or pale yellow
Component crop - crop species that is grown with other crops in a given
cropping system
Crop rotation - sequential planting of different crops in the same land
at different times with the first crop planted again after the last crop
Dioecious - a species whose male and female flowers are found in
separate plants
Downwind - same direction or right on the path of the blowing wind
Hardening - gradually exposing herbaceous plants to full sun in order
to make them sturdy
Hermaphrodite - bisexual
Inflorescence - arrangement of flowers in the stem; a flower cluster
Intercropping - is the planting together of different crops in different
rows in the same land at the same time
Mosaic - distinct patterns of yellow/light green or chlorotic spots and
dark green areas on a leaf of an infected plant
Mottle - a mosaic with boundaries of the patterns that are not distinct.
Mulching - covering the soil surface to conserve moisture
Open-pollination - a condition where there is an open or random
pollination in a group of plants
Peduncle - the part or structure of the plant that connects the fruit to the
stem
pH - degree of acidity or alkalinity
Polygamous - of more than two sexes in a species
Propagule - any propagating material used for planting

ix
Pycnidium (plural: pycnidia) - an asexual fruiting body, either
spherical or flask-shaped, lined inside with conidiophores
producing conidia
Replanting - planting again of the same crop on the same land after
the first crop is harvested
Ringspot - chlorotic or dark green circular or irregular to almost
circular to almost circular ring or “open C” lines on leaves or
fruits
Root knot - enlarging or swelling of portions of roots or root hairs
Rot - discoloration, softening, and oftentimes disintegration of
succulent tissues of a plant
Row spacing - space provided between two rows of a crop
Shoestringing - severe reduction of the leaf lamina to a point
that only a very small portion of the leaf blade is seen on the
sides of the main vein; the leaf is very thin, long and narrow
Scab - roughened, crust-like diseased area on the surface of a
plant organ
Thinning - judicious removal of plants or plant parts like fruits
leaves, branches, or roots
Wilt - loss of rigidity and drooping of plant parts generally caused
by insufficient water
Within-row-spacing - a space provided between plants in a row of
crops
Zoospore - a spore-bearing flagella and capable of moving in water

x
List of Abbreviations
and Acronyms

CA - Controlled atmosphere
CA - College of Agriculture
CvSU - Cavite State University
CRD - Crops Research Division
DNA - Deoxyribo nucleic acid
FNRI - Food and Nutrition Research Institute
HWT - Hot water treatment
IFST - Institute of Food Science and Technology
IPB - Institute of Plant Breeding
MA - Modified atmosphere
PapMV - Papaya mosaic potexvirus
PCI - Peel color index
PCR - Polymerase chain reaction
PHRTC - Postharvest Research and Training Center
PLDMV - Papaya leaf distortion mosaic potyvirus
PRSV - Papaya ringspot virus
RAPD - Random amplified polymorphic DNA
UPLB - University of the Philippines Los Baños
VHT - Vapor heat treatment

xi
Introduction

Importance

Papaya (Carica papaya L., Caricaceae) is one of the few major

fruits of the Philippines that is available throughout the year. It is
relatively easy to grow, produces fruits within a short period, and has
high production per tree and per hectare. Furthermore, the attractively
colored, delicious fruit is highly nutritious.
The papaya ringspot virus (PRSV), a serious disease, for which no
resistant variety is available locally, presently plagues the industry.
However, a moderately tolerant hybrid, the ‘Sinta,’ has been recently
developed. This, together with sound cultural management of
orchards, gives great hope for the revival of the papaya industry.

The Plant and Its Parts

Native to tropical America and first introduced in the Philippines

during the Spanish regime (1521–1898), papaya is a fast-growing,
short-lived, single-stemmed, polygamous, arborescent herb that grows
up to 10 m tall. Its trunk is usually cylindrical, hollow, 10-30 cm in
diameter and roughened by large, prominent leaf, and inflorescence
scars. Leaves are dark green, alternate, crowded at apex of trunk,
long-petioled, 25–75 cm in diameter, and deeply lobed. The
inflorescences are axillary and pendulous in male trees. The female
plant produces female flowers only. Hermaphrodite plant produces
bisexual flowers, but some may revert to male flowers. A male plant
produces male flowers, but some may revert to bisexual flowers
and set fruits.
The fruit is a berry, ovoid-oblong, pyriform or nearly cylindrical,
varies greatly in size according to variety, fleshy, longitudinally
grooved externally, yellowish green, yellow or orange-yellow when
ripe, and yellow-orange or red inside. Seeds are nil to numerous, black,
and enclosed by a transparent aril in ripe fruits.
Ripe fruits are usually eaten for breakfast and/or dessert. They
are also made into fruit salad, fresh drink, ice cream, jelly, jam,

PHILIPPINES RECOMMENDS FOR PAPAYA 1

marmalade, canned balls or cubes in syrup, crystallized dried
fruit, candy, and paste. Half-ripe fruits are good sources of pectin.
Unripe fruits can also be pickled (Fig. 1).

Fig. 1. The papaya plant and its fruits.

Composition and Nutritional Value

Papaya fruit is consumed immature green or ripe. Green and ripe

fruits have 64% edible portion (Table 1). Green fruits contain more
calcium, phosphorus, and minerals; but ripe fruits contain more
carbohydrate and vitamins A and C.

Uses

Papaya has a wide variety of uses. Green fruits are pickled or

cooked as vegetable. It is also a good source of papain, a proteolytic
enzyme, used in the preparation of food, beverages, animal feeds,
vaccines, and medications for treatment of hard skin tissues,
diphtheria, and dyspepsia (impaired digestion).

2 PHILIPPINES RECOMMENDS FOR PAPAYA

Table 1. Food composition of young and ripe papaya per 100 g edible portion
(FNRI, 1997).

Constituent Young Ripe

Edible portion (%) 64 64

Moisture (g) 92.9 86.6
Energy (kcal) 27 53
Protein (g) 1.0 0.5
Carbohydrate (g) 5.5 12.1
Fat (g) 0.1 0.3
Dietary fiber (g) 1.3 1.3
Ash (g) 0.5 0.5
Calcium (mg) 60 34
Phosphorus (mg) 28 11
Iron (mg) 0.3 1
β-carotene (µg) 0 450
Vitamin A (µg) 0 75
Vitamin C (mg) 20 74
Thiamin (mg) 0.03 0.03
Niacin (mg) 0.2 0.5
Riboflavin (mg) 0.02 0.04

Production

In 2004, papaya ranked 5th in area planted (8,969 ha) and

4th in volume of production (133,876 t) among the top ten fruits
grown in the Philippines. The major papaya-producing provinces
in terms of hectarage are Misamis Oriental (5.7%), North Cotabato
(5.3%), and Zamboanga del Norte (4.9%), while for production
volume, Misamis Oriental (16.8%), South Cotabato (11.5%), and
Quezon (6.5%) are the highest. During the same year, the Philippines
exported 3,324 t of fresh fruit valued at P234.35 million (M) mainly
to Japan (89.6%). For dried papaya, 1,329 t valued at P70.38 M
was exported mainly to Hongkong (67.3%) and Australia (29.7%).
Domestic consumption was recorded at 122,719 t valued at P1,336 M
in the same year.

PHILIPPINES RECOMMENDS FOR PAPAYA 3

Soil and Climate Requirements

Papaya grows best in light, well-drained, slightly acidic soils

(pH 5.5–6.5) rich in organic matter. Plants grown on clay soils that
lack good aeration are spindly and produce less fruits. Furthermore,
those grown on low-lying areas where rain water accumulates
and remains after heavy rains wilt and die due to root rot disease.
Papaya is adapted to low and medium altitudes with warm
weather and abundant rainfall. Growing temperature, ranging from
21ºC to 33ºC, is preferred. Areas with evenly distributed rainfall
are ideal, although areas with a distinct dry season can also be used
if provision for irrigation could be made.

Cultivars

The target market is the principal consideration in choosing the

cultivar to grow and should be determined even before one starts
planting papaya. Consumers prefer good flavored papaya—sweet
with no distinct after taste. Certain fruit characteristics like size, flesh
color, and firmness are important considerations. The small 'Solo' type
and the medium-sized fruits are both acceptable in the local market,
with the former being preferred by institutional buyers like
restaurants and hotels and the latter by most Filipino households.
Regional preferences also come in. Yellow-fleshed papaya is
preferred in most provinces in Luzon; while the “Morado” or red-
fleshed papaya is preferred in the Bicol Region and the Visayas.
The export market has defined preferences with the Japanese
market going for the yellow Solo; while Singapore and Hongkong
markets are for the red-fleshed Solo types. Big fruits with red and
firm flesh are ideal for processing.
Up until 1995, the Philippines did not have standard papaya
varieties. There were open-pollinated strains with names derived
from the places where they were popularly grown or from distinctive
fruit characteristics. Thus, the names “Cavite Special” and “Legazpi
Special” denote that these are from the provinces of Cavite and
Albay, respectively. “Morado” describes the fruit as red-fleshed. These

4 PHILIPPINES RECOMMENDS FOR PAPAYA

strains easily lose their identity since seeds for planting are often
derived from open-pollinated fruits. Forms with contrasting characters,
like green and purple petiole, dwarf and tall stature, yellow and red
flesh, and small and large fruits, also exist.

Recommended Cultivars (Fig. 2)

'Sinta'

It is the first Philippine-bred hybrid papaya developed by the

Institute of Plant Breeding (IPB), College of Agriculture (CA),
University of the Philippines Los Baños (UPLB). It is gynodioecious,
semi-dwarf, and moderately tolerant to the PRSV. Fruits are
medium-sized (1.2–2 kg). The flesh is yellow-orange and firm. Sinta
flowers early; it starts flowering three months after transplanting
and first fruits are harvestable 4–5 months from flowering.

“Cavite Special”

It is a strain commonly grown in Cavite and neighboring

provinces. The fruit is large (>3kg) with thick, yellow-orange flesh. It
is less sweet than the Solo types. The shelf life is relatively longer, owing
to its firm flesh. It is susceptible to PRSV.

'Solo'

The term solo connotes a small fruit size that is adequate for an
individual. Solo cultivars from Hawaii like the yellow-fleshed
'Kapoho' and 'Waimanalo' and the red-fleshed 'Sunrise' and 'Sunset'
have been introduced in the country. These are grown in Mindanao
and some parts of the Visayas and Luzon. The Solos are very sweet
and weigh less than 500 g. These are suitable for the export
market, which prefers small papaya. They are very susceptible to
PRSV.

PHILIPPINES RECOMMENDS FOR PAPAYA 5

Fig. 2. Recommended cultivars of papaya in the Philippines: Solo (top
left), Cavite Special (top right), and Sinta (bottom center).

6 PHILIPPINES RECOMMENDS FOR PAPAYA

Cultural Management

The choice of a good variety is essential in order to obtain high

yields. However, the productivity of a variety cannot be fully
reached unless sound cultural practices are implemented. Therefore,
a good variety should be given optimum management practices to
maximize fruit production. The grower is advised to follow all
recommended cultural practices in order to obtain high yields and
avoid crop failure.

Propagation

Papaya is commonly propagated by seed. In advanced countries,

tissue culture-derived materials are used because these materials
are precocious and the sex is known even before flowering. In the
Philippines, seed is still the preferred propagule.

Seed Production

If seeds are obtained from open-pollinated fruit, it is recommended

to plant 3–5 seedlings per hill. Three types of sexes can be obtained
from these fruits. The number of seeds can be reduced if it would
come from fruits derived from controlled pollination.
Since the genetics of sex expression in papaya is known, the
outcome of certain crosses may be predicted. For example:

Crosses Expected Ratio of Progenies

hermaphrodite x hermaphrodite 2 hermaphrodite : 1 female

hermaphrodite x male 1 hermaphrodite : 1 male : 1 female
female x hermaphrodite 1 hermaphrodite : 1 female
female x male 1 female : 1 male

In the case of Sinta papaya, hybrid seedlings are either hermaphrodite

or female, which are both fruit bearing. Sinta is an F1 hybrid between

PHILIPPINES RECOMMENDS FOR PAPAYA 7

female and hermaphrodite inbred lines. Self-fertilizing and highly
inbred Solo cultivars also yield all productive papaya plants (Fig. 3).

Fig. 3. A female (left) and a hermaphrodite (right) papaya plant.

In the absence of a stable cultivar, flowers of plants selected for

prolificacy, precocity, and fruit quality can be hand-pollinated. Practice
controlled pollination by bagging the female flower that is about to
open and introduce the desired pollen (from a hermaphrodite flower of
the selected parent plant) onto the receptive stigma when the flower
opens. Keep pollinated flower covered with a bag to protect it from
alien pollen. Remove the bag once the fruit starts developing and
label the newly set fruit to identify it.
Harvest the fruit at color break, allow it to ripen, and then extract
the seeds. For easy removal of the mucilage that surrounds the seed,
soak extracted seeds in water for several days after which, rub them
against a fine wire screen. Wash seeds several times to remove the
mucilage. It is important that no mucilage is left on the seed because
it contains germination inhibitors.
Air-dry seeds for five days. Dried seeds should be kept in
airtight containers with desiccant (silica gel or charcoal). Replace
desiccant several times. Properly dried seeds will be good for
next season’s planting but will remain viable for several years if
stored in the refrigerator.

8 PHILIPPINES RECOMMENDS FOR PAPAYA

 Nursery Establishment and Management

Papaya is not a direct-seeded crop. Nursery-grown seedlings are

transplanted in the field to have a uniform stand. Germination of
papaya seeds takes a long time, usually 3–4 weeks. To have seedlings
for March planting, sow seeds on the first week of January. There
are simple techniques to shorten germination period and improve
germinability.

Germination

Soak seeds in water for 3–5 days, changing the water daily. Sow
seeds in a germination tray with moist coconut coir dust and
sterilized garden soil (1:1) as medium. Cover with plastic sheet to
maintain higher humidity and temperature. Remove plastic sheet
once the seeds start germinating.

Seedling Establishment

Transfer each germinated seedling to a container (plastic bag,

paper cup, or tin can) with sterilized media containing coconut coir dust
and sterilized garden soil mix (1:1). Keep seedlings under partial
shade and water every other day. To boost seedling growth, water with
a dilute starter solution (1 tbsp complete fertilizer/10 L of water).
Seedlings are ready for field planting when they reach a height of
20 cm or 3–4 weeks after bagging. Harden the seedlings prior to field
planting by gradually exposing them to full sunlight for 3–5 days (Fig. 4).

Land Preparation

Before doing any land preparation, it is advisable to select an area

where border plants like pili, banana, coffee, or bamboo are present.
These will provide protection from strong winds and will serve as barrier
to spread of diseases like PSRV and pests like aphids.
Prepare the land thoroughly prior to planting in order to provide
suitable soil conditions for easy establishment and subsequent growth
of plants. Clean the area preferably during summer, then plow and
harrow twice to pulverize the soil.

PHILIPPINES RECOMMENDS FOR PAPAYA 9

Fig. 4. Papaya seedling establishment.

To improve the drainage condition of the area, build diversion

canals to direct water flow. Alternatively, construct mounds or
raised beds 1 m wide and at least 30 cm high to avoid water logging
of the trees during periods of heavy rains.
If the area is sloping or has been previously planted, do a spot
land preparation. Remove the weeds and cultivate the area of about
30 cm in diameter and 30–40 cm deep, which is just enough to set
the seedlings. Preferably, do not plant papayas in an area
previously planted with the same crop a year before. This is
necessary to avoid infestation of the newly planted seedlings with
root rot organisms and build up of pest and disease inoculum in the area.
If the land is not thoroughly prepared, dig a hole of about 30 cm in
diameter and 30–40 cm deep and then incorporate about a kilo of
compost per hole to improve soil texture. This will promote vigorous
growth of newly transplanted seedlings.

Transplanting

Before transplanting in the field, expose the seedlings gradually in

full sun for 3–5 days and water minimally to harden them.
Transplanting at the onset of the rainy season is the usual
practice. However, as part of disease management strategy, it is good

10 PHILIPPINES RECOMMENDS FOR PAPAYA

to transplant during the dry season when aphid population is low,
but irrigation must be provided.
For a thoroughly prepared area, dig a hole of about 10 cm in
diameter and 15 cm deep, and fill the hole with about 250-g compost.
Place 50 g of ammonium sulfate and cover them with a thin layer of
soil to avoid direct contact of root with the fertilizer. Distribute one
seedling to each hole, remove the plastic bag, and set the seedling with
its roots intact in the soil (Fig. 5). Fill in the hole completely with
topsoil and press the soil around the base of the plant. For open-
pollinated seedlings, plant three seedlings per hole.

Fig. 5. Transplanting of papaya seedlings.

Transplant the seedlings in the afternoon and water them

immediately to avoid transplanting shock. If there is no rain, water
the seedlings every three days until they are well established. Mulch
around the trunk of the newly transplanted seedlings to conserve
moisture and prevent early growth of weeds.

Planting System and Distance

Papaya can be grown as a monocrop or as an intercrop. If grown

as a monocrop, the implementation of some farm operations such as
fertilization, spraying, and harvesting is easier than when it is grown as

PHILIPPINES RECOMMENDS FOR PAPAYA 11

an intercrop. However, when it is grown as an intercrop, land use is
maximized and additional income is provided to the grower.
As a monocrop, grow papaya in straight rows at a distance of
2–2.5 m between plants and 2.5–3 m between rows (Fig. 6). If used as
an intercrop, make sure that there is still sufficient space for optimum
growth and development of the intercrops and main crops.

Fig. 6. Monocrop planting system and distance of planting.

Thinning of Plants and Fruits

Seeds taken from open-pollinated fruit produce seedlings that are

female, male, or hermaphrodite. The sexes cannot be determined
reliably until the plants start to flower, which could be from 3 months to
4 months after transplanting. This is the reason why three plants are
being grown per hill until flowering stage. In most cases, the male plant
bears flowers earlier than the female and hermaphrodite. When the first
flower appears and the sex could be determined, cull out the male and
the other undesirable plants, leaving the most vigorous and healthy
female or hermaphrodite plant in each hill.
In case the variety is a hybrid like ‘Sinta’ or seeds from a controlled
pollinated fruit (for example a cross of female and hermaphrodite types),
only two sexes of seedlings, female and hermaphrodite types, will occur.
Plant only one seedling in a hill because the resulting tree would be only

12 PHILIPPINES RECOMMENDS FOR PAPAYA

either a female or a hermaphrodite type. However, if the grower prefers
elongated fruits, grow only hermaphrodite plants and for rounded fruits,
grow only female plants.
Some varieties may bear misshapen fruits or produce multiple fruits
per leaf axil. These fruits cannot grow to marketable size or become
deformed due to too much competition or overcrowding. Remove all
misshapen, undersized, or undesirable looking fruits as early as possible.

Fertilizer Application

Papaya grows rapidly during the first six months after

transplanting. During this period, fertilize the plants sufficiently and
frequently. This will promote healthy and vigorous growth of plants.
It is recommended that the farmer should have his soil analyzed.
This will determine the nutrient status and pH of the soil and the
appropriate nutrient recommendations to be made.
In the absence of soil analysis, apply 50 g of ammonium sulfate
at the bottom of hole during transplanting. After this, apply 100 g of
complete fertilizer monthly until the sixth month. Table 2 presents a
general fertilizer guide for papaya production.
Concentration of roots is at the base of the tree and extends to
around the area within the canopy. Dig four holes about 6 cm deep along
this area, place the fertilizer in the holes and cover with soil.
After the flowering stage, fertilize the plants with sufficient amount
of potassium and phosphorus to maintain good growth. Apply 200 g of
complete fertilizer mixed with 100 g of ammonium sulfate.
Alternatively at transplanting, 1 kg farm manure combined with
phosphorous fertilizer may be applied to each plant.
Papaya is very sensitive to boron deficiency, which could be due to
acidic soil or leaching. The most visible symptoms of boron deficiency

Table 2. Recommended fertilizer application for papaya.

Stage of Growth Fertilizer Rate Fertilizer Material

Transplanting 50 g/plant Ammonium sulfate (21-0-0)

2nd to 6th month 100 g/tree Complete fertilizer (14-14-14)
4th month 20 – 40 g/tree Borax
7th month onwards 200 g/tree + Complete fertilizer
100 g/tree Ammonium sulfate

PHILIPPINES RECOMMENDS FOR PAPAYA 13

are lumpiness of the fruits and latex coming out at the base of the
leaf stalk (Fig. 7). Lumpiness reduces the fruits' marketability. If
there is no soil analysis, apply 20-40 g borax to each tree on the
fourth month of growth. If boron is to be applied as a drench, dissolve
20–40 g borax to 2–4 L water and apply the solution on the soil
within the canopy of the tree.

Fig. 7. Lumpiness of fruits due to boron deficiency.

Irrigation and Drainage

Papaya needs plenty of water, particularly during flower and fruit

development. In general, lack of water could cause retarded growth,
abortion of flowers, and early fruit drop, especially during the dry
months. If the conditions for growth are favorable, an ample supply
of water could double fruit production.
Water newly transplanted seedling daily with about half
kerosene can in order to establish a vigorous growth. The amount
of water to be supplied depends on the age of the plant but keep it
to a minimum to avoid root rot.
Using drip irrigation, water the newly transplanted seedlings
for at least two hours every 3–5 days. For 3-month-old flowering
trees, irrigate them for at least eight hours each week. When the

14 PHILIPPINES RECOMMENDS FOR PAPAYA

fruits are already maturing, water should be kept to a minimum to
hasten fruit maturity.
Papaya is very sensitive to water logging. A well-drained soil is
absolutely necessary. If the soil is not well drained, three days of
continuous rain could cause death of plants. Build canals in
between rows to drain the excess water during heavy rains (Fig. 8).
Mulch the trees with rice straw or hulls, dried banana leaves,
sugarcane bagasse, sawdust, or wood chips. Mulching will conserve
soil moisture and prevent weed growth. Place mulch 30–50 cm
away from the tree.

Fig. 8. Digging of canals in between papaya rows for proper drainage.

Intercropping

Intercropping maximizes land use and provides additional income

to farmers. Papaya can be used as an intercrop under other perennial
crops such as coconut, coffee, banana, and lanzones, or as a main
crop with annual or early-maturing crops such as pineapple or ginger.
Intercropping requires additional capital for the maintenance and
productivity of all component crops in the plantation. Also, the farmer’s
choice for intercrops depends on adaptability, labor availability or
requirement, and profitability.

PHILIPPINES RECOMMENDS FOR PAPAYA 15

 In PRSV-infected areas, the intercrops or component crops
taller than papaya serve as barrier against aphids (Aphis gossypii) and
other species, the known vectors of PRSV. Avoid planting of crops
that serve as alternate hosts of the aphids such as corn, mungbean, okra,
patola, upo, cucumber, melon, eggplant, legumes, and squash.
As an intercrop, plant papaya farther away from the main crop to
reduce competition for nutrients, water, and light. Prepare bigger
planting holes that are 30 cm in diameter and 30–40 cm deep. If possible,
fill in the holes with coconut husk or dried rice straw and burn them to
sterilize the sides of the holes. Apply 1 kg of organic fertilizer (e.g.,
compost) per hole before transplanting the seedling or follow the
fertilizer recommendation under monocropping. Supply the nutrient
requirements of all component crops or intercrops in multiple crop
system to improve fruit quality and increase total yield.
If grown as the main crop, prepare carefully the land in between
papaya rows to minimize damage to papaya roots. Perform the other
activities, like weeding and harvesting, with care to avoid injury to both
the aerial parts and the root system of papaya.

Common Cropping Systems with Papaya in Cavite

1. Coconut-papaya cropping system. In plantations where

coconut is planted at a distance of 10 m x 10 m, plant two rows of
papayas 3 m away from the rows of coconuts. Provide 4 m row
spacing and 3 m within row spacing for papayas (Appendix 1).

2. Pineapple-papaya cropping system. In plantations where

pineapple is planted at a distance of 1 m x 0.4 m, plant papayas at
row spacing of 4 m and at 3 m within row spacing (Appendix 2).

3. Coffee-papaya cropping system. In a newly established

plantation where coffee is planted with 3 m x 3 m spacing, plant
papayas at row spacing of 3 m or one row in between the rows
of coffees and at 3 m within row spacing (Appendix 3).

4. Coconut-coffee-papaya cropping system. Under this cropping

system, two rows of coffees are established in between rows of
coconuts. Then, establish one row of papayas in between the
rows of coconuts. Plant one papaya at the center of four coffee

16 PHILIPPINES RECOMMENDS FOR PAPAYA

 plants so that a papaya is arranged with coffees in a quincunx
pattern (Appendix 4).

5. Coconut-pineapple-papaya cropping system. Under this

system, pineapple is planted under coconut in the same pattern.
Plant papayas 3 m away from the rows of coconuts at 4 m row
spacing and 3 m within row spacing (Appendix 5).

6. Coconut-coffee-pineapple-papaya cropping system. Papayas

may be planted with 1- to 4-year-old coffee plants with newly
planted pineapple under coconut. In this system, pineapple is
planted at a distance of 1.0 m x 0.4 m and 2 m away from coconut.
Coffee is planted 3 m away from coconut at 4 m row spacing
and 3 m within row spacing. Plant one papaya at the center of
four coffee plants so that papaya is planted with coffees in a
quincunx pattern (Appendix 6).

Replanting

In a non-PRSV infected plantation, replant papaya after the third

year when the trees are no longer economically viable to maintain.
Start the new planting after removing all the old papaya trees. Do not
replant on the same spots where the old trees were grown to
minimize damage or avoid infection of root rot (Phytophthora
palmivora). Plant the seedlings in holes 30 cm in diameter and
30–40 cm deep. After planting, fill the holes with soil up to 3 cm
above the ground.
Avoid planting papaya for one year in areas previously infected
with PRSV and other diseases, including those severely infested with
insects and nematodes. Instead, plant the area with other crops like
upland rice, ginger, pineapple, banana, or ornamentals.

Crop Rotation

Crop rotation reduces the build up of serious diseases and

insect pests of papaya and other crops. In PRSV-infected areas,
papaya is recommended as a one-season crop. It may be planted in
rotation with upland rice, ginger, pineapple, banana, ornamentals, or

PHILIPPINES RECOMMENDS FOR PAPAYA 17

any suitable crops. Rest or fallow the land for 2–3 months before
planting the next crop.
In non-PRSV infected areas, crop rotation may be practiced if
Phytophthora infection is severe.

Weed Control

Weeds compete with papaya plants for nutrients, water, and sunlight
and consequently, reduce fruit yield. Many weed species infesting
papaya serve as hosts of insect pests of papaya. Melon-melonan
(Diplocyclos palmatus), balatong-aso (Cassia occidentale), and
Centrosema (Centrosema pubescens) have also been reported to be
alternate hosts of PRSV and must be removed from the papaya fields.
There are several approaches to control weeds, depending on the
ecological, economic, and sociological considerations of the growers.
The following are the recommended approaches:

1. Use high-quality and disease-free propagules.

2. Use an appropriate nonselective preplant herbicide to control
existing weed infestation before the papaya is planted.
3. Prepare the land thoroughly with consequent weed flush
removal. Remove at least one weed flush before planting.
Remove two weed flushes, if possible.
4. Control early weed infestation by handweeding or
hoeweeding, slashing, interrow cultivation, or intercropping.
Do handweeding or slashing about 0.75 m around the
bases of plants as rings or covering 1.0 m strips along the crop
rows. Cultivate interrow with animal-drawn plows during
the early stages of growth of the crop. Intercrop papaya to
reduce weed growth and augment the income of growers.
If pre-emergence herbicide is to be used, be sure that
the expected weed species are among those that can be
controlled by the herbicide such as atrazine (Gesaprim 80 WP),
diuron (Karmex or Diuron 80 WP), fluazifop-butyl (Onecide 15
EC), glyphosate (Roundup), glufosinate ammonium (Basta),
and others.
5. Control the remaining weeds in the field by any one or a
combination of mulching or post-emergence herbicides. The
weeds that are cut in 2 or 3 can be used as mulch at the

18 PHILIPPINES RECOMMENDS FOR PAPAYA

 bases of the papaya plants to help control weeds, conserve
water, and improve soil nutrient status.
6. Sustain weed control activities with appropriate methods
until such time when the papaya plants have a clear growth
advantage over the existing weeds.

Insect and Mite Pests and their Management

Major Pests

Eighteen insect and 9 mite species have been reported to infest

papaya. However, only a few species maybe considered major pests.
In terms of direct damage to the plant, the oriental fruitfly
[Dacus (Bactrocera) dorsalis (Hendel)] is the most serious. It attacks
the ripening fruits. The other important species are the aphids or plant
lice. These serve as vectors or transmitters of PRSV.
In big plantations, mites may at times be serious pests. These
include Tetranychus kanzawai, T. piercei, Eutetranychus orientalis,
and Schizotetranychus lechrius.
Finally, the spiraling whitefly (Aleurodicus dispersus Russell) is
also gradually becoming important. This pest sucks the sap of
papaya leaves and sometimes the fruits.

Oriental Fruitfly (Fig. 9)

Dacus (Bactrocera) dorsalis (Hendel)
(Diptera: Tephritidae)

Damage. Adult females insert

their eggs into mature and ripening
papaya fruits. Eggs hatch into larvae
or maggots, which feed on inner
tissues of fruits, causing fruit to
prematurely turn to yellow, rot, and
drop.

Biology. The insect exhibits a

complete type of metamorphosis. It
passes through egg, larva (or
maggot), pupa, and adult stages. Fig. 9. Papaya fruitfly.

PHILIPPINES RECOMMENDS FOR PAPAYA 19

The tiny, elongated, white eggs are laid in batches of 10–50. They
hatch after 36–48 hours and the whitish, legless, worm-like, pointed
maggots that resemble housefly maggots, pass through 3 larval
instars (substages) in 11–15 days. The mature larvae may get out
of the fruits and drop to the soil to pupate. The pupa lasts for about
two weeks, after which the adults emerge.
The adult fruitfly is about the size of the common housefly but
colored orange-brown and has pointed abdomen like a wasp.

Ecology. Fruitfly also attacks mango, star apple, annona, abaca,

avocado, balimbing, chico, citrus, coffee, cotton, macopa, guava, and
santol.

Management. Bag the whole bunch of fruits before maturity

to prevent egg-laying activity of the adults. Harvest mature fruits.
Do not wait for the fruits to ripen on the tree. Practice sanitation
by disposing fallen fruits because these contain larvae, which would
give rise to pupae and adults. Bait the male adults with a mixture of
methyl eugenol (an attractant) and a recommended insecticide
(e.g., malathion). Do not plant alternate host plants nearby, like mango
and other fruit trees, including cucurbits. Employ male-sterile
technique to reduce future populations of the insect. Fruits for export
should pass through vapor heat treatment (VHT) in order to kill the
fruitfly eggs, which might have been laid before harvest.
The use of the insect attractant, methyl eugenol, is done by
hanging a dispenser with the attractant inside a cut (halved and joined
by a wire) and used plastic container of motor oil. The inner surfaces
are coated with malathion or other contact insecticide. The male
fruitflies are attracted to the methyl eugenol and die when they come
in contact with the insecticide-treated surfaces. In case of severe
fruitfly infestation, insecticides may be applied. Some of the
insecticides recommended against fruitflies include fenitrothion
(Sumithion 50 EC), cypermethrin (Sherpa 5 EC), and carbaryl
(Sevin 85 WP, Marsbyl 85 WP).

20 PHILIPPINES RECOMMENDS FOR PAPAYA

Aphids
Aphis gossipyii Glover , Aphis craccivora (Koch), Myzus persicae
(Sulzer), Lipaphis erysimi (Kaltenbach), Rhopalosiphum maidis
(Fitch)
(Homoptera: Aphididae)

Damage. T h e s e
aphids do not colonize
papaya or inflict direct
damage on any part of
papaya plant, but they can
transmit the dreaded virus,
which causes the PRSV
(Fig. 10).
Virus transmission is
done by the aphids in a
nonpersistent manner, Fig. 10. Melon aphids as vector of PRSV.
that is, the aphids after
test-feeding or probing on the virus-laden papaya sap for even a few
minutes.

Biology. In tropical countries like the Philippines, aphids

reproduce parthenogenetically where the females produce live
young aphids without mating with male aphids. This leads to
high population of the insect.
The aphids undergo gradual metamorphosis. They pass through
egg, nymph, and adult stages. The eggs develop and hatch inside
the mother aphids, which lay the live nymphs. Development from
nymph to adult may last for about a week or two, depending on the
species.
The mature females lay from 1 young per day to 15 young per day,
and the reproductive life may be as long as the life span of the
aphids.
Adult aphids exhibit polymorphism. They are either winged or
wingless. Wing formation is induced by overcrowding, poor quality
of food, low temperature, and short photoperiod. The winged form
is responsible for migration and long-distance virus transmission. On
the other hand, the wingless transmits virus within the same field.

PHILIPPINES RECOMMENDS FOR PAPAYA 21

 Ecology. The black bean aphid (Aphis craccivora) (Fig. 11)
attacks primarily legumes (beans, kakawate) but may also infest
cucurbits. On the other hand, the melon aphid (A. gossypii) infests
cucurbits (squash, cucumber), solanaceous crops (eggplant, sweet and
hot pepper), sweet potato, potato, okra, gabi, kapok, and cotton,
among others. The corn aphid (Rhopalosipum maidis) attacks corn,
sorghum, and sugarcane. The green peach aphid (M. persicae)
infests crucifers, like cabbage, pechay, and others; potato and other
solanaceous crops; and tobacco. The cabbage aphid (L. erysimi)
infests cabbage. Aphids do not prefer soybean, lettuce, and banana.

Management. Use ladybird beetles (Menochilus sexmaculatus)

and hoverfly (Ischiodon scutellaris) as predators of aphids, parasitic
wasps as parasitoids, and some fungi as microbial control agents.
Spray the plants with recommended insecticides against aphids,
such as cartap-hydrochloride (Dimotrin 50 SP), malathion, fenvalerate
(Sumicidin 3 EC), dimethoate (Perfecthion EC), deltamethrin
(Decis EC), diazinon (Diazinon 60 EC, Diazol 60 EC, Basudin 60 EC),
triazophos (Hostathion 40 EC), and permethrin (Pytox 5 EC), only
if necessary. Eliminate weeds and do not plant alternate host
plants of the aphids. Use intercrops, which are taller than papaya,
to serve as barrier against the aphid vectors of PRSV.

Fig. 11. Black bean aphids.

22 PHILIPPINES RECOMMENDS FOR PAPAYA

True Spider Mite (Fig. 12)
(Tetranychus kanzawai Kishida)

Other True Spider Mite Species

Eutetranychus orientalis (Klein)
Schizotetranychus lechrius Rimando
Tetranychus piercei McGregor

(Arachnida: Acarina: Tetranychidae) Fig. 12. Spider mite.

Damage. Mites suck the sap of the undersurface of papaya

leaves. At first, the infested areas look like whitish to yellow
stipplings or dots covered with webs produced by the spider mites.
Later, these areas coalesce, turn brown, and dry up. Under heavy
infestation, leaves may dry up.

Biology. Mites reproduce either by parthenogenesis or bisexual

reproduction. They pass through egg, larva, nymph, and adult stages.
In the case of Tetranychus kanzawai, the tiny eggs hatch into
six-legged, spider-like larvae after 2–4 days. In 1–2 days, the larvae
turn into nymphs (also spider-like immature stage but with eight
legs), which are subdivided into the substages protonymphs (eight-
legged, bigger than larvae, and last for 2.5 days); and the deutonymphs,
which are similar to adults, except for their lighter color. After a
half or two days, they transform into carmine-red female or light
orange-red male adults, which resemble tiny spiders.
A mated female adult lays about 45 eggs, while an unmated one
has 23 on the average. The life span of the adults is about two weeks.

Ecology. Mites are more abundant in summer. The red spider

mite may also attack cassava, corn, soybean and other legumes, black
pepper, and sugarcane.

Management. Prune and burn infested leaves to control

mites. The use of biological control agents like spiders, predatory
beetles, and predatory mites, and spraying of insecticides, such as
dimethoate (Perfexthion EC), diazinon (Diazinon 60 EC, Basudin 60 EC,
Roxion, Cygon, Plictran), phosalone, malathion, oxymeton-methyl
(Metasystox R) may be done only under severe infestation. Proper

PHILIPPINES RECOMMENDS FOR PAPAYA 23

irrigation and other cultural management, like fertilization of
the plant, may lessen the impact of mites.

Spiraling Whitefly (Fig. 13)

Aleurodicus dispersus Russell
(Homoptera: Aleyrodidae)

Damage. The nymphs, pupae, and adults suck the sap of the
leaves and sometimes the fruits. During heavy infestation, they
may reduce photosynthesis because of the waxy covering of the
insect, and the growth of sooty molds on the honeydew that the
insect excretes onto the papaya leaves. Currently, it is still a minor pest.

Biology. The eggs (24–28 per female) are laid in spiraling

manner on the undersurface of leaves. These hatch into larvae in
about 4–7 days. The larvae and the pupae are sedentary or sessile and
remain attached to the leaf undersurface. They develop into adults
in about 24–34 days. The adults live for about a month. The
dominantly white adults resemble small moths and tend to be active
in the morning and late afternoon. This insect attacks more than a
hundred host plants in the Philippines.

Ecology. This pest is highly polyphagous, attacking more than a

hundred different plants that belong to different families. Its major
host plants include guava, poinsettia, calachuchi, hot pepper, sweet
pepper, coconut, Indian tree, mulberry, eggplant, tomato, and beans.

Fig. 13. Whiteflies sucking the plant sap.

24 PHILIPPINES RECOMMENDS FOR PAPAYA

 Management. Remove and burn infested leaves. Enhance
biological control by timing insecticide application when there is
low activity of predators and parasites. Spray recommended
insecticides only under severe infestation. Among others, the
insecticides that can control whiteflies include deltamethrin (Decis)
and dimethoate (Perfecthion EC), and penthoate + BPMC.

Scale Insect (Fig. 14)

Aspidiotus destructor Signoret
(Homoptera: Diaspididae)

Damage. The nymphs and adults,

which remain attached to the leaf
surface (except for the adult male),
suck the sap of the leaves like the
aphids and the whitefly. Heavy
infestation may lead to drying of
infested leaves; otherwise, this is still a
minor pest. Fig. 14. Scale insects.

Biology. The insects pass through egg, 3–4 nymphal instars,

and adult stage. The males are winged; but the females remain
wingless. The eggs (28–500 per female) are laid under the armor or
shield, covering the females and hatch in 6–9 days. The nymphs
destined to become males emerge as adults after 17 days, while it
takes 25 days for the females. The adults live for 37–47 days.

Ecology. Scale insect also infests coconut, custard apple,

banana, citrus, taro, guava, legumes, lumbang, mango, mangosteen,
okra, and squash.

Management. Remove and burn heavily infested leaves. Use

ladybird beetles and parasitic wasp (Aphytis sp.) as biological
control agents and spray recommended insecticides against mites,
such as carbaryl (Sevin, Marsbyl), BPMC, phosalone (Zolone 35 EC),
dimethoate (Perfecthion EC), fenithrothion (Sumithion 50 EC),
if necessary.

PHILIPPINES RECOMMENDS FOR PAPAYA 25

Other Insects

Other insects associated with papaya (Fig. 15), but not

economically important at the moment are the following:

1. Cerambycid borer (Dihammus vastator)

2. Thrips (Exothrips sacchari, Gigantothrips elegans,
Machatothrips artocarpi, Thrips hawaiiensis)
3. Black scale (Parasaissetia nigra)
4. Mealybugs (Dysmicoccus brevipes, Ferrisia virgata,
Planococcus lilacinus)
5. Florida red scale (Chrysomphalus aonidum)
6. Oriental cotton stainer (Dysdercus cingulatus)
7. Slug caterpillar [(Darna (Ploneta) diducta]
8. Tussock caterpillar (Lymantria lunata).

Diseases and their Management

Diseases are important constraints to the sustainable and

profitable production of papaya. The diseases that affect papaya in the
Philippines are due to bacterium, several species of fungi, nematodes,

a b c

d e

Fig. 15. Other insects attacking papaya: a) thrips, b) mealybugs,

c) cotton stainer, d) slug caterpillar, and e) Cerambycid borer.

26 PHILIPPINES RECOMMENDS FOR PAPAYA

and a virus. These diseases inflict damage when papaya is still in
the seedbed, after transplanting, and during flowering and fruiting
stages. Diseases also attack harvested fruits. The diseases and
their characteristics are the following:

Bacterial Crown Rot (Fig. 16)

Cause. Erwinia caricae

Symptoms. Signs of
infection are rotting, wilting, and
collapse of growing points;
blighting of leaves, petioles, and
flowers; and discoloration of
vascular areas throughout stem
extending to the roots and fruits
in highly susceptible cultivars
such as Cavite Special and any
newly introduced cultivar.

Occurrence. The disease Fig. 16. Bacterial crown rot of papaya.

is widespread and affects all
stages and all soft parts above
ground. Incidence is much more severe downwind and favored by
rainfall and temperatures of 10–24oC. Epidemics occur after a
typhoon followed by wet weather.

Control

a. Use resistant varieties. Private companies engaged in

papaya production have selections that are resistant to the
disease. For example, Del Monte has Philpack Solo
selections 300, 316, 324, 295, 317, and 308.
b. Monitor and eradicate continuously infected plants or plant
parts.
c. Spray copper-containing compounds for the bacteria.
d. Provide good drainage system to prevent water logging.

PHILIPPINES RECOMMENDS FOR PAPAYA 27

Nematode Diseases

Causes. Plant parasitic nematodes: Meloidogyne incognita,

Rotylenchulus reniformis, Helicotylenchus sp., and Tylenchorhynchus
spp.

Symptoms. With Meloidogyne spp., roots are swollen in

some portions with stubby root hairs or stunted secondary roots,
with small dark lesions along roots, and are wilting.

Occurrence. It is widespread and affects all stages of the crop.

Control
a. Practice crop rotation.
b. Use biological control agent (Paecilomyces lilacinus or
BIOACT).
c. Use nematicides, such as carbofuran or Furadan,
phenamiphos or Nemacur.

Fungal Diseases

• Damping-off or Seedling Blight (Fig. 17)

Causes. Phytophthora spp., Pythium spp., Rhizoctonia spp.,

Sclerotium spp.

Symptoms. Parts
of the seedlings above
the soil surface appear
water-soaked and
rotten seedlings fall
over and die.

Occurrence.
Usually affects
seedlings, much more
severe in soils or
seedbeds that lack good
drainage and sunlight. Fig. 17. Damping off of seedlings.

28 PHILIPPINES RECOMMENDS FOR PAPAYA

 Control
a. Sterilize soil for sowing and transplanting.
b. Place seedlings in benches for good aeration.
c. Maintain good drainage.
d. Avoid overcrowding of the seedlings.

• Foot/Root Rot

Causes. Phytophthora spp.

Symptoms. Root rot, wilt, canker on trunk, and also fruit rot
(see Phytophthora fruit rot). Affected areas are initially water-
soaked and then develop cottony growth and spores on surface.
Affected trees fall over.

Occurrence. Fungus is soil-borne and the presence of

surface water enhances fungal development and production dispersal.

Control
a. Do not replant in same areas where the disease previously
occurred.
b. Remove and destroy fallen trunks of trees and fruits.
c. Maintain good drainage in the field.

• Anthracnose/Chocolate Spot (Fig. 18)

Cause. Colletotrichum gloeosporioides

Symptoms. Usually affects ripening or ripened fruits. Affected

areas of the fruit start as small water-soaked spots. These spots
enlarge, become sunken, and turn brownish with central region
containing pink or orange spore masses.

Occurrence. Usually observed on ripening or fully ripened

fruits, but infection starts before harvest. Infections remain latent
until ripening.

Control
a. Spray fruits regularly before harvest with an approved
fungicide, like Mancozeb, Maneb, or Captan.

PHILIPPINES RECOMMENDS FOR PAPAYA 29

 Fig. 18. Anthracnose infection in papaya fruit.

b. Remove and destroy old dying leaves.

c. Treat harvested fruits with approved fungicides (e.g.,
benomyl or thiobendazole).

• Stem End Rot (Fig. 19)

Causes. Botryodiplodia theobromae, Mycosphaerella spp.,

Phomopsis spp.

Symptoms. Stem-end of fruit is shriveled and discolored. With

B. theobromae, there is wide margin of water soaking with the affected
area developing a rough grayish to black surface due to presence of
pycnidia. With Mycosphaerella spp., lesion starts as a brownish
translucent zone
around the peduncle.
In more advanced
stages, infected
tissue become
wrinkled, black, and
dry with margin
r e m a i n i n g
translucent. With
Phomopsis spp.,
infected tissue is
wrinkled, and then
Fig. 19. Stem-end rot of papaya fruit. becomes translucent

30 PHILIPPINES RECOMMENDS FOR PAPAYA

turning light green to yellowish. Soft rotting spreads to other
parts, including the fruit cavity.

Occurrence. Usually affects the harvested ripening and ripened

fruits.

Control
a. Spray recommended fungicides in the field like mancozeb or
Dithane M45.
b. Remove drying leaf stalks.
c. Treat fruit after harvest with a recommended fungicide such
as Mancozeb or Dithane M45 or Vondozeb Plus.

• Leaf Spots

Causes. Cercospora spp., Helminthosporium spp.

Symptoms. Cercospora leaf spots are small circular spots that

turn brownish with whitish center as they develop. Helminthosporium
leaf spots are water soaked, yellowish brown lesions that further
develop grayish center surrounded by a yellowish margin.

Occurrence. Usually of minor importance. Infection is usually

much more evident during the reproductive stage of the crop.

Control. Remove and burn infected plant and plant parts.

• Phytophthora Fruit Rot (Fig. 20)

Causes. Phytophthora spp. (same causal organism as foot/

root rot)

Fig. 20. Fruit rot caused by Phytophthora spp.

PHILIPPINES RECOMMENDS FOR PAPAYA 31

 Symptoms. Initially, water-soaked spots appear on the ripening
or ripe fruit. These spots enlarge with the appearance of a white
fungal crust.

Occurrence. The fungi are soil-borne and infection starts

either through wounds or undamaged skin by the zoospores, which are
splashed from soil to fruit during rainy/stormy weather.

Control
a. Spray recommended fungicide like mancozeb or chlorothalonil
on fruits before harvest.
b. Remove and burn infected plant and plant parts.

• Fusarium Fruit Rot (Fig. 21)

Cause. Fusarium solani

Symptoms. Affected areas of

fruit have circular, water-soaked
lesions. Lesions become sunken or
depressed with the rotted areas
covered by white mycelial mats of
fungus.

Occurrence. Fungus is soil-

borne. Spore production and
dispersal are favored by moist and
warm conditions. Fig. 21. Fusarium fruit rot.

Control. Remove and burn infected plants and fruits.

• Fruit Spot

Causes. Cercospora sp., Stemphylium lycopersici,

Guignardia sp., Alternaria alternata

Symptoms. Cercospora fruit spots are small lesions that turn

black and remain superficial. Lesions caused by S. lycopersici are
initially small and dark brown, and then enlarge with their margins
reddish- brown to purplish. Guignardia spots are greenish-black and

32 PHILIPPINES RECOMMENDS FOR PAPAYA

sunken. A. alternata lesions are black, round to oval, and are limited
to fruit surface. Spores of fungus cover the lesion.

Occurrence. Stemphylium and Guignardia fruit spots occur on

fruits exposed to heat treatment (42 oC for 40 minutes). A. alternata
spots are enhanced by refrigeration.

Control
1. Remove and burn infected plant and plant parts.
2. Avoid exposure of fruits at 42oC over extended periods.
3. Spray protectant fungicides such as mancozeb or Dithane M45
or Vondozeb Plus at recommended dosage.

• Internal “Smut”

Causes. Penicillium sp., Fusarium sp., Cladosporium sp.

Symptoms. Fruit cavity is black because of masses of spores of

fungi. Seeds and adjacent tissues are destroyed.

Occurrence. Develops when blossom end of developing/

maturing fruit is partially opened where fungi enter through narrow
passage leading to seed cavity.

Control
a. Remove and burn infected plant and plant parts.
b. Avoid injuring the fruit.
c. Spray protectant fungicides such as Mancozeb or Dithane M45
or Vondozeb Plus at recommended dosage.

Papaya Ringspot

This is a virus disease and is one of the most destructive

diseases that affect the crop. The causal virus, PRSV, is transmitted by
several species of aphids (see insect/mite pests of papaya and their
control). The other papaya virus diseases are leaf distortion mosaic
potyvirus (PLDMV) also transmitted by aphids, and papaya mosaic
potexvirus (PapMV), which is not associated with any vector (Fig. 22).

Cause. Papaya ringspot potyvirus (PRSV)

PHILIPPINES RECOMMENDS FOR PAPAYA 33

 Fig. 22. Papaya ringspot virus symptoms in papaya
plants (left) and fruits (right).

Symptoms. Initially it appears as faint chlorosis on younger

leaves. As plant grows, the top leaves or whole crown appear
distinctly chlorotic/yellowed with mild mosaic/mottling. Moreover,
young shoots that may arise, including those from some axils, are
deformed/distorted and expand unevenly at edges of the lamina. In
some, shoestringing with blistering effects is very noticeable.
On petioles, water-soaked spots or somewhat short oily streaks
are evident. Fruits show characteristic ringspotting or with small
water-soaked or oily spots that are still very evident even when
fruits ripen. In storage or in fruit stand, these spots are starting points
of fungal attacks and growth.

Occurrence. All over the Philippines. Very severe on Solo

varieties.

Control
1. Practice crop rotation or intercropping.
2. Observe field sanitation/weeding.
3. Use tolerant varieties like Sinta.

Scab

So far, the diseases that has been observed in Australia as caused

by a phytoplasma has not yet been observed in the country.

34 PHILIPPINES RECOMMENDS FOR PAPAYA

 Physiological Disorders

In general, physiological disorders are abnormalities in the

ripening behavior or physical status of a fruit as a result of nutrient
deficiency, caused by exposure to adverse environmental conditions
during development, improper postharvest handling, and storage or use
of inappropriate treatments after harvest. In papaya, two
physiological disorders have been observed and are induced by low or
high temperature regimes during handling and storage.

Chilling Injury

Chilling injury in papaya is characterized by uneven ripening,

failure to ripen, skin discoloration, presence of sunken spots (pitting)
on the skin, and increased susceptibility to microbial attack. This
disorder is induced by low temperature exposure of about 10oC or
lower. Symptoms become more pronounced on prolonged storage of
about two weeks or longer.
To minimize the development of chilling injury, enclose the fruits
in polyethylene bag during cold storage (13oC). Under this condition,
papayas that are at the advanced stage of ripeness (peel color index
[PCI]) 3 and 4 are less prone to develop the symptoms.

Hyperthermal Injury

Hyperthermal injury results when papayas are exposed to high

temperature treatments, such as VHT and hot water treatment
(HWT) for prolonged periods. Pulp separation, water soaking, tissue
hardening, or the presence of starchy areas on the mesocarp
characterize the injury.
The development of the disorder is usually enhanced in fruits with
advanced stage of ripeness (PCI 3 or 4) during heat treatments. Less
injury occurs when fruits are subjected to heat at the breaker stage
(PCI 2).

PHILIPPINES RECOMMENDS FOR PAPAYA 35

Harvesting and Postharvest Handling

Maturity Indices

Fruits must be harvested at the right stage of maturity for

normal ripening to occur and to assure full development of sensory
qualities such as aroma and flavor. Although there are several
methods of gauging harvest maturity, peel color change from green
to the presence of a streak of yellow at the ridges of the apical end
(PCI 2) is the most accurate. This harvest index is used in
commercial plantations. At this stage, fruits have longer shelf life
and are not prone to develop disorders such as tissue hardening and
tissue delineation when subjected to VHT. For local consumption,
fruits are normally harvested when the peel has attained PCI 3. Fruits
for fresh consumption should not be harvested at the green stage
(PCI 1) because there is no assurance that the fruits will ripen normally.

Ripening Index

Ripening in papaya is characterized by tissue softening and

peel color change. For ‘Solo’ and ‘Sinta’, peel color development
is defined by using a ripening index. Peel color indices for papaya
are shown in Table 3.

Table 3. Peel color indices for papaya.

Color Index Peel Color

1 Green
2 Trace of yellow at the apex
3 More green than yellow
4 More yellow than green
5 Trace of green
6 Full yellow

36 PHILIPPINES RECOMMENDS FOR PAPAYA

 Harvesting Techniques

To harvest the fruit, twist it until the stalk breaks off from the trunk.
This can be done easily in dwarf to semi-dwarf trees. However, for tall
trees, use a ladder to reach the fruits (Fig. 23). The harvested fruit is
usually placed in a lined basket or lined wooden crate or in a plastic pail.

Fig. 23. Fruit harvesting.

PHILIPPINES RECOMMENDS FOR PAPAYA 37

Never use bamboo poles for picking fruits because they will get
bruised or damaged, resulting in poor quality. Trim off long peduncle
so that it is short enough at the level of the fruit shoulder. This will
avoid damage to other fruits when they are packed together.

Classification and Grading

Field Sorting

Field sorting is necessary in handling papayas. At the field,

unmarketable fruits (like misshapen, physically damaged, and
disease-infected) should be separated from those that will be
brought in the packinghouse or packing shed (Fig. 24). Field sorting
minimizes contamination and reduces hauling cost.

Fig. 24. Unmarketable fruit as misshapen and infected by disease.

Packinghouse Operations

At the packinghouse, the following operations are done to

prepare the fruits for marketing.

Washing. Washing removes chemical residues, debris, and more

importantly, latex, which may bring about latex injury (Fig. 25). Alum
(10%) as a delatexing agent or calcium or sodium hypochlorite (1%)
as a disinfectant can be added to the wash water. During washing,
further sorting can be done. Fruits that do not meet the minimum quality
requirements of the market or those that are misshapen, scab-laden,
lumpy, physically damaged, and disease-infected are separated.

38 PHILIPPINES RECOMMENDS FOR PAPAYA

Fig. 25. Papaya fruit cleaning and curing.

Disease control. Dip fruits for 2–3 minutes in thiabendazole

(0.1%) or prochloraz (2.5 g/L). These fungicides effectively control
latent disease infections such as anthracnose and stem-end rot. HWT
also controls some postharvest diseases. Immerse the fruits in hot
water (49–51 oC) for 20 minutes by using an electronically
temperature-controlled hot water tank or a gas-fueled tank.

Curing. Curing involves air-drying for at least 12–16 hours to

remove excessive moisture from the fruit. This prevents the
formation of unsightly latex exudates on the skin of fully ripe fruits.
Curing is a must before fruits are packed.

Grading. Grading is an important aspect of marketing, whether

for the domestic market or for export, that benefits both growers
and traders. Growers present a more uniform, higher quality line that is
accurately sized for efficiency in packing. In addition, growers have a
quantity measure of the farm’s output and money is saved if there are
less marketing rejects. The traders, on the other hand, receive products
of uniform size and maturity that are of good quality; and hopefully,
receive a higher price because of satisfaction.
Grading papaya for the domestic market involves classifying fruits
according to size or weight. For ‘Solo’, fruits are normally classified

PHILIPPINES RECOMMENDS FOR PAPAYA 39

according to weight: large (500–700 g), medium (350–499 g), and
small (250–349 g). For other varieties, grades have not been
established yet. For export, grading should be based on the Codex
Alimentarius on Grades and Standards for papaya. For Solo the
Codex Alimentarius is presented in Annex 1.

Packaging and Transport

Packing and Packaging

Papayas have very sensitive skin. They must be packed in an

appropriate manner and with utmost care (Fig. 26). Fruits destined for
the domestic markets should be individually wrapped with
newspaper in a halfway manner from the stem end towards the
apex. The fruits are then placed—pack stem end down in
newspaper-lined wooden crate or in a carton box. Each wooden
crate and carton box can contain about 20–22 kg and 10–12 kg
fruits, respectively. For export, Solo fruits are normally labeled
with stickers before wrapping individually by using white
polyurethane sleeves or onionskin in a halfway manner. They
are then packed in carton boxes (10–12 kg capacity), which may or

Fig. 26. Packaging of papaya

fruits: a) using newspaper
and b) polyurethane
sleeves.

40 PHILIPPINES RECOMMENDS FOR PAPAYA

may not have partitions. Boxes used for export as well as fruit quality
should conform to standards stipulated in the Codex Alimentarius
(Appendix 1).

Transport

Packaged fruits are transported in jeepneys or trucks covered

with tarpaulin, preferably during the cooler part of the day or during
the night. This minimizes heat injury and premature ripening. For
export, refrigerated vans set at 13oC are used. At temperatures below
this, papayas exhibit chilling injury symptoms and abnormal ripening.

Storage

Low Temperature

Refrigeration at 13oC is the best way to store papayas. Under this

condition, fruits will have an extended marketable life of about a
week, relative to fruits stored at ambient condition. Subjecting fruits
below this temperature will bring about chilling injury symptoms
characterized by pitting and internal breakdown.

Modified Atmosphere (MA) Storage

Packaging fruits in plastic films (polyethylene) combined with

refrigeration will extend further the shelf life of papayas by up to
three weeks, relative to those not packaged in plastic films. For MA
storage, place 20–22 kg fruits in a polyethylene bag (0.05 mils)
provided with 12 pinpricks. Six ethylene absorbents should be
inserted inside the package in order to scrub the ethylene, a gas emitted
by the fruit, which causes premature ripening and senescence.
MA packaging is recommended during inter-island transport to
delay ripening; thus, allowing fruits to be subjected to VHT
without exhibiting physiological injuries.

Controlled Atmosphere (CA) Storage

This method is similar to MA. However, for papaya storage, the

gas levels (2% O2 and 5% CO2) inside the package are strictly
controlled to effectively lower the rates of respiration, ripening, and

PHILIPPINES RECOMMENDS FOR PAPAYA 41

senescence. CA storage necessitates the use of a special equipment
and facility to control the concentration of gases. Hence, it is only
used when prolonged storage is desired and during commercial
shipments to distant or export markets.

Commodity Treatment

Hot Water Treatment (HWT)

This treatment controls postharvest diseases, such as

anthracnose and stem-end rot, and as a quarantine treatment against
the Oriental fruitfly during export (Fig. 27). As a quarantine
treatment, the double dip method involves immersing fruits at 42oC for
30 minutes, followed by a 20-minute immersion at 49oC. This is an
acceptable quarantine protocol by many countries.
HWT for disease control involves immersing freshly harvested
fruits in hot water (49–51oC) for 20 minutes and then cooling
immediately by using cold water.

Vapor Heat Treatment (VHT)

As a quarantine treatment against the Oriental fruitfly, specifically

required by the Japanese and Korean markets, VHT subjects the
papayas to vapor heat at 46oC for 70 minutes by using a very expensive
VHT machine. During treatment, the presence of a Japanese or
Korean inspector is required. An important consideration in VHT is
that the fruits should have a PCI 2 so as not to develop such disorders
as tissue delineation and hardening.

Fig. 27. Gas-fueled HWT for papaya fruits.

42 PHILIPPINES RECOMMENDS FOR PAPAYA

Processing and Utilization

Processing of Papaya as a Livelihood Activity

The availability of several products in the market made from

either unripe or ripe papaya fruit is an evidence of its suitability for
processing. The unripe green papaya is used as ingredient in native
dishes like tinola and similar preparations where the fruit is added
primarily as extender. If the fruit is used at the turn stage, it adds color
and improves the flavor of the dish. The green papaya is processed
basically as achara or papaya pickles, either fermented or not
fermented, or as preserve. The half ripe or manibalang is made into
papaya fritter.
At this stage of ripeness, it is still rich in pectin and is made into
jam, jelly, marmalade, and other forms of sugar concentrates, as
well as canned products because the flavor and color are already
distinct. The texture is still firm and will not turn mushy during
processing.
The fully ripe, but firm papaya is canned, dehydrated, candied,
frozen, or pureed. The puree is used to increase the flavor and
improve the color of the sugar concentrates. Papaya puree is also
used to produce papaya nectar or blended with other fruits juices
such as calamansi, passion fruit, and mango to create new exotic
tropical juice blends. It is the raw material for the manufacture of
spray-dried papaya powder and instant papaya juice. The peel of
the green papaya is used to tenderize meat because it contains
papain.
Processing is a livelihood activity the papaya grower and his
family can engage in at the cottage industry level in order to supplement
farm income. Utilization of the papaya is optimized and glut during
the peak of the harvest season is avoided. At the same time, processed
papaya food products are made available in the market throughout
the year for the benefit of consumers who have neither the time nor
the energy to prepare such foods from scratch.

PHILIPPINES RECOMMENDS FOR PAPAYA 43

 Processed Food Products from Papaya

Candied Papaya and Glazed Papaya

a. Container. Use laminated plastic bag, PET plastic jar, plain tin
can, or aluminum pouch.
b. Quality of Raw Materials. The orange- or red-fleshed papaya
varieties are suitable materials for processing. The fruit must be
firm ripe, otherwise, the product will get mushy during processing.
c. Product Formulation.

Quantity
Materials Per batch Per recipe

Papaya, shelled, sliced,

seeds removed 500 kg 1 kg 4 cups
Sugar, refined 150 kga 300gb 1–1/2 cupsc
Na+-metabisulfite 10 kg 10 g 4 tsp
Citric acid or calamansi juice 3–1/4 kg 1–1/2 g 1–1/4 tsp
Water 350 kg 700 g 2–1/2 cups

a
Plus 155 kg 3 times for a total of 465 kg
b
Plus 315g 3 times for a total of 945g
c
Plus 3-3/4 cups 3 times for a total of 11-1/4 cups

d. Preparation
1. Wash the fruit thoroughly in chlorinated water.
2. Peel, slice, and remove seeds and membrane.
3. Cut into desired shape about 5 cm thick.
4. Heat water in a heavy stainless steel pot, add the sugar, stirring
occasionally until the sugar dissolves. (If a hand refractometer
is available, dissolve enough sugar in water until a reading
of 30o Brix in the refractometer is reached. The latter
procedure is more accurate and it avoids waste of sugar)
5. Add Na+-metabisulfite to the hot syrup, followed by citric acid.
6. Add carefully the papaya slices to the hot syrup. Maintain the
temperature of the syrup between 90–95oC for three minutes.
7. Set aside and let stand in the syrup for six hours.
8. Drain the syrup and adjust its concentration by adding one
of the three portions of sugar.
9. Heat the syrup with stirring to dissolve the sugar.

44 PHILIPPINES RECOMMENDS FOR PAPAYA

 10. Add carefully the fruit slices.
11. Heat to 90oC for ten minutes.
12. Set aside and let stand in the syrup for another six hours.
13. Drain the syrup and dissolve the second portion of the sugar
to increase the syrup concentration.
14. Set aside and let stand in the syrup for another 6–10 hours.
15. Drain the syrup and dissolve the third portion of the sugar to
increase the syrup concentration.
16. Set aside and let stand in the thick syrup for 2–3 days.
17. Drain the syrup.
18. Rinse the fruit pieces with hot water.
19. Load the papaya slices in drying trays and dehydrate at
40–50oC for about 15 hours.
20. Unload from the trays and recondition at room temperature.
21. Dip the dried papaya slices in glucose or corn syrup to coat
each piece, if a glazed finish is desired.
22. Drain and load in drying trays and dehydrate in the drier at
40–50oC for 2–3 hours.
23. Unload from the trays.
24. Recondition at room temperature.

e. Packaging. Pack in the desired container and seal immediately.

Label.
f. Processing. No further processing is necessary.

Pickled Papaya (Achara)

a. Container. Use glass jar or aluminum pouch.

b. Quality of Raw Materials. The papaya fruit should be green,
preferably still immature, but fully developed. The vinegar must
have at least 4% acidity.
c. Product Formulation

Quantity
Materials Per batch Per recipe

Papaya, grated 50 kg 1 kg 4 cups

Bell pepper, red, sliced seeds 12–1/2 kg 250 g ½ cup
Bell pepper, green, sliced,
seeds removed 12–1/2 kg 250 g ½ cup

PHILIPPINES RECOMMENDS FOR PAPAYA 45

 Hot pepper, red sliced
(Jalapeño) seeds removed 250 g 5g 1 pc
Bunching onion, red or white 12–1/2 kg 250 g ½ cup
Ginger, diced 750 g 15g 1 tbsp
Garlic, diced 2–1/2 kg 50 g 3 tbsp
Singkamas, diced 2–1/2 kg 50 g 3 tbsp
Sugar 12–1/2 kg 250 g 1 cup
Vinegar 50 kg 1L 4 cups
Salt, refined 250 g 5g 1 tsp
Salt, coarse 1–1/4 kg 35 g 7 tsp

d. Preparation
1. Wash papaya thoroughly in chlorinated water.
2. If the fruits are large, peel, remove seeds, and slice in
convenient sizes. Grate by using a stainless steel grate.
3. Mix together coarse salt and grated papaya.
4. Let it stand overnight in a covered stainless steel bowl or
glass jar.
5. Transfer the salted grated papaya in a cloth bag and squeeze
out the juice.
6. Load in trays and sun- or oven-dry for 1–2 hours.
7. Slice the peppers, remove the seeds, and dice to desired size
and shape.
8. Peel and dice the onion, garlic, ginger singkamas, and carrot.
9. Blanch the carrot pieces in boiling water for 45 minutes.
10. Drop immediately in ice water.
11. To prepare the pickling solution, mix the salt, sugar, and
vinegar together and boil stirring until dissolved for the
pickling solution.
12. Remove from heat and cool slightly.
13. Add the grated papaya, onion, garlic, and hot pepper. Mix
thoroughly, then add the singkamas slices.

e. Filling. Arrange the pepper pieces in pre-sterilized 250 ml glass jar.

Pack the papaya mixture. Fill with hot (90oC) pickling solution to
within 1.25 cm of the top of the jar. Seal immediately. Do not allow
the contents of the jar to cool below 80oC before sealing and
processing.
f. Processing. Further processing is not necessary. However, the
finished product may be processed in boiling water (100oC) for
15 minutes, if desired.

46 PHILIPPINES RECOMMENDS FOR PAPAYA

g. Cooling. Begin the cooling operation immediately after the
processing time has elapsed. Drain and wipe excess water from
the containers. Do not stack or store until the containers are
completely cool and dry.

Papaya Puree

a. Container. Use glass jar, enameled tin can, or laminated plastic bag.
b. Quality of Raw Materials. The papaya must be fully ripe in order to
get the best flavor in the product. The red or the orange-fleshed
varieties are equally good material for processing except that the
latter is more nutritious because it has a higher β-carotene content.

c. Product Formulation
Quantity
Materials Per batch Per recipe

Papaya, diced peeled,

seeds removed 100 kg 1 kg 4 cups
Citric acid or calamansi juice 1–1/4 kg 12–1/2 g 2–1/2 tsp
Na+-metabisulfite (0.1%)
(Optional) 100 g 1g ¼ tsp

d. Preparation
1. Wash the fruit thoroughly in chlorinated water.
2. Peel the fruit, slice, and remove the seeds from the cavity.
3. Dice into convenient size manually or in a food processor.
4. Transfer to a blendor cup, add the Na+-metabisulfite and
citric acid.
5. Homogenize until smooth.
6. Pour into a heavy stainless steel pot or steam-jacketed kettle.
7. Heat at 80oC for 10 minutes with continuous stirring.
(The Na+-metabisulfite is added if the papaya variety
used tends to brown easily, but if it does not discolor fast, the
additive may not be used. The citric acid is used to enhance the
papaya flavor. It also prevents microbial growth and thus,
prolongs the shelf life of the product).

e. Filling and Sealing. Hot-fill in pre-sterilized glass jar or tin can

within ¼ cm of the top of the container and seal immediately. Do not
allow the temperature of the puree to drop below 75oC before

PHILIPPINES RECOMMENDS FOR PAPAYA 47

 sealing. Otherwise, the unsealed containers will have to be
exhausted to a center temperature of 80oC before sealing. If plastic
bag is the preferred container, seal immediately after filling.
f. Processing. Process in boiling water (100oC) for 20–40 minutes,
depending on the size of the container. If the puree is to be stored
frozen, the hot-filled, sealed containers should be cooled to room
temperature before freezing.
g. Cooling. Begin the cooling operation immediately after the
processing time has elapsed. Glass jars are air-cooled, while tin
cans and plastic bags are cooled in water. Drain and wipe excess
water from the containers. Do not stack or store until the
containers are completely cool and dry.
(The papaya puree, whether frozen or not, is used as raw
material in the manufacture of papaya nectar, jam, marmalade,
papaya roll or bar, papaya powder, and spray-dried instant
papaya juice.)

Papaya Roll or Papaya Bar

a. Container. Use glass jar, PET plastic jar, laminated plastic, or

aluminum pouch.
b. Quality of Raw Material. Use frozen or canned papaya puree
processed from neither the red- or orange-fleshed papaya.

c. Product Formulation

Quantity
Materials Per batch Per recipe

Papaya puree 100 kg 1 kg 4 cups

Sugar, refined 20 kg 200 g 1 cup
Citric acid or calamansi
juice (optional) 1 kg 10 g 2–1/2 tsp

(Citric acid is added only if the raw material used is fresh papaya.)

d. Preparation
1. Pour papaya puree in drying trays lined with plastic sheet.
2. Dry in a mechanical drier at 40o–50oC for about 36 hours or to
moisture content of 12–15%. At this stage, the sheet is
still pliable and slightly sticky to touch.

48 PHILIPPINES RECOMMENDS FOR PAPAYA

 3. Unload and peel the dried sheet from the plastic sheet
manually.
4. Roll each sheet.
5. Coat each roll with confectioners’ sugar.
6. Cut each roll into 2-cm pieces.

e. Packaging and Sealing. Pack in the desired container. Label.

f. Processing. Further processing is not necessary.
(If papaya fruit bar is preferred, arrange 6–8 dried sheets
over each other and slice into 2 cm x 3 cm pieces. Coat with
confectioners sugar and pack in the desired container. Each roll
or bar may also be wrapped individually in a candy wrapper
before packing for improved product presentation.)

Papaya Fruit Powder

a. Container. Use glass jar, PET plastic jar, laminated plastic bag, or
aluminum pouch.
b. Quality of Raw Materials. Use frozen or canned papaya puree
processed from either red- or orange-fleshed papaya.
c. Product Formulation
Quantity
Materials Per batch Per recipe

Papaya puree 740 kg 790 g 3–1/2 cups

Maltodextrin 200 kg 200 g 2 cups
Citric acid or calamansi
juice (optional) 10 kg 0g 2–1/2 cups

(Citric acid is added only if the raw material used is fresh papaya.)

d. Preparation
1. Pass papaya puree-maltodextrin mixture through a colloid
mill to reduce particle size to about 10 microns
2. Spray-dry.
3. Recondition in a dehumidified room.
e. Packaging. Pack in the desired container.
f. Processing. Additional processing is not required.
(Papaya fruit powder is used in the production of instant
papaya juice. It is also used for flavoring ice cream,
confectioneries, cakes, and other foods.)

PHILIPPINES RECOMMENDS FOR PAPAYA 49

Instant Papaya Juice

a. Container. Use glass jar, PET plastic jar, laminated plastic bag, or
aluminum pouch.
b. Quality of Raw Materials. Papaya fruit powder is used as raw
material for the production of instant papaya juice. Instant
papaya juice can also be processed from papaya puree.
c. Product Formulation

Quantity
Materials Per batch Per recipe

Papaya puree 600 kg 600 g 3 cups

Maltodextrin 200 kg 200 g 2 cups
Sugar, refined 200 kg 200 g 1 cup

d. Preparation
1. Mix maltodextrin and sugar.
2. Add papaya puree.
3. Pass mixture through a colloid mill to reduce particle size to
about 10 microns.
4. Spray-dry.
5. Recondition at room temperature.
(If the starting material is papaya fruit powder, tumble
mix the powder with refined sugar. The amount of sugar
depends on the processor; but the recommended ratio of
powder to sugar is 1 kg powder to 200 g sugar.)

e. Packaging. Pack in the desired container.

f. Processing. No additional processing is required.

Papaya-Pineapple Jam

a. Container. Use glass jar.

b. Quality of Raw Materials. The fruit should be ripe for fuller
flavor. The ginger must be immature to avoid the tough fibers
present in the mature rhizome. Other fruits like mango, banana,
pummelo, or orange segments may be used instead of pineapple.

50 PHILIPPINES RECOMMENDS FOR PAPAYA

c. Product Formulation
Quantity
Materials Per batch Per recipe

Papaya, peeled, seeds

removed, chopped coarsely 50 kg 1 kg 4 cups
Pineapple, shelled,
chopped coarsely 50 kg 1 kg 4 cups
Ginger, peeled, finely grated 2–1/2 kg 50 g 8 tsp
Sugar, refined 100 kg 2 kg 10 cups

(For variation, dayap, calamansi, or orange zest maybe

substituted for finely grated ginger. The zest is prepared by
peeling the outer rind of dayap or orange fruit with a very sharp
knife. For calamansi, scrape off the white tissue on the inner
surface of the peel and grate the rind finely.)

d. Preparation
1. Wash the fruits thoroughly in chlorinated water.
2. Peel the papaya, slice lengthwise, and remove the seeds
from the cavity.
3. Chop each piece coarsely in a food processor or dice manually.
4. Shell the pineapple, remove the “eyes”, slice lengthwise,
and remove the core.
5. Chop each piece coarsely in a food processor or dice manually.
6. Peel the ginger and grate finely.
7. Combine equal parts of chopped papaya and pineapple in a
stainless steel kettle or an enamel pot.
8. Add grated ginger.
9. Simmer for 10 minutes with constant stirring to avoid scorching.
10. Add the sugar and cool rapidly over high heat with
continuous stirring for 10–12 minutes or until thick.

e. Filling. Hot-pack in pre-sterilized 250 ml-capacity glass jar to

within ¼ cm of the top of the jar. Melted paraffin maybe poured
over the marmalade before sealing to minimize discoloration.
Seal immediately. Do not allow the contents to cool below 50oC
before sealing.
f. Processing. Further processing is not required. However, processing
the sealed marmalade in boiling water (100oC) for 15 minutes before
adding the melted wax will ensure a long shelf life of the product.

PHILIPPINES RECOMMENDS FOR PAPAYA 51

g. Cooling. Begin the cooling operation after the processing time
has elapsed. Glass jars are air-cooled. Drain and wipe excess
water from the containers. Do not stack or store until the
containers are completely cool and dry.

Papaya Marmalade

a. Container. Use glass jar.

b. Quality of Raw Materials. Half-ripe papayas are preferred. The
fruit maybe red- or orange-fleshed.
c. Product Formulation
Quantity
Materials Per batch Per recipe

Papaya, mashed 50 kg 1 kg 4 cups

Calamansi juice 500mL 10mL 2 tsp
Sugar, refined 6–1/4 kg 125 g ½ cup
Water 200 kg 2 kg 8 cups

d. Preparation
1. Wash papaya thoroughly in chlorinated water.
2. Slice lengthwise and remove seeds from the fruit cavity.
3. Chop coarsely in a food processor or dice manually with
the skin on.
4. Place chopped papaya in a heavy stainless steel kettle or
enamel pot.
5. Add the water, boil for 30 minutes, and mash the fruit.
6. Strain through a stainless steel sieve into a stainless steel
kettle or enamel pot.
7. Stir in the calamansi juice.
8. Boil slowly with continuous stirring to avoid scorching for
15 minutes.
9. Add the sugar and cook rapidly over high heat to 110oC with
continuous stirring for ten minutes or until thick.

e. Filling. Hot-pack in pre-sterilized 250 ml glass jar to within ¼ cm

of the top of the jar. Remove any surface scum. Seal immediately.
Do not allow the contents to cool below 80oC before sealing.
f. Processing. Further processing is not necessary. However,
processing the sealed marmalade in boiling water (100oC) will
ensure a long product shelf life.

52 PHILIPPINES RECOMMENDS FOR PAPAYA

Peachy Papaya

a. Container. Use enameled tin can or glass jar.

b. Quality of Raw Materials. Red- or orange-fleshed, half-ripe
papaya is the preferred raw material for canning. The flesh is still
firm and will not turn mushy during processing.
c. Product Formulation

Quantity
Materials Per batch Per recipe

Papaya, cubed 100 kg 1 kg 4 cups

Citric acid 60 g 0.6 g 1/6 tsp
Sugar, refined 35 kg 350 g 1-1/2 cups
Almond extract 20mL 0.2 mL 1 drop

d. Preparation
1. Wash papaya thoroughly in chlorinated water. Rinse well.
2. Peel and cut lengthwise into halves.
3. Remove seeds from the fruit cavity.
4. Slice longitudinally about 1 cm thick.
5. Dice into 1x1x1 cm cubes.
6. Rinse in tap water.
7. Pack cubes in can or glass jar.
8. Check the fill-in weight.
9. Prepare the light (35o Brix syrup by dissolving the sugar in 1 L
water. Check the syrup concentration with a hand refractometer.
Add more sugar or water as needed to get the correct reading.
Add the almond extract (0.02% of the volume of the syrup).
10. Heat the syrup to 90oC.

e. Filling. Fill the can or 250 ml capacity jar with hot syrup to about
0.5 cm of the top of the container.
f. Exhausting and Sealing. Exhaust to a center temperature of
82.2oC. Seal immediately.
g. Processing. Process in boiling water (100oC) for 15 minutes.
h. Cooling. Begin the cooling operation immediately after the
processing time has elapsed. Glass jars are air-cooled, while tin
cans are cooled in water. Drain and wipe excess water from the
containers. Do not stack or store until the containers are completely
cool and dry.

PHILIPPINES RECOMMENDS FOR PAPAYA 53

Fermented Pickled Papaya

a. Container. Use glass jar, PET plastic jar, or laminated plastic bag.
b. Quality of Raw Materials. The papaya fruit should be green, still
immature, but fully developed. The onion is preferably the small
white type, but the red bunching onion will do as well. The
cauliflower must be creamy white, not yellowish, while the
carrots must be uniformly colored orange or red. The vinegar
must have at least 4% acidity.
c. Product Formulation

Quantity
Materials Per batch Per recipe

Papaya, grated, seeds

removed 50 kg 5 kg 20 cups
Onion, bunching, peeled 5 kg ½ kg 2 cups
Carrot, sliced 5 kg ½ kg 2 cups
Cauliflower florets 5 kg ½ kg 2 cups
Bell pepper, red, sliced 5 kg ½ kg 2 cups
Bell pepper, green, sliced 5 kg ½ kg 2 cups
Hot pepper, Jalapeño sliced 100 g 10 g 2 cups
Salt As needed

Pickling solution:

Quantity
Materials Per batch Per recipe

Vinegar 25 kg 2–1/2 L 10 cups

Sugar 500 g 50 g 10 tsp
Salt 500 g 50 g 10 tsp
Mustard seeds 100 g 10 g 3 tsp
Garlic, minced 250 g 25 g 5 tsp
Cloves 50 g 5g 1 tsp
Cinnamon bark 250 g 25 g 5 tsp
Black pepper, cracked 250 g 25 g 5 tsp

d. Preparation

Fermentation and Desalting

1. Wash papaya thoroughly in chlorinated water.

54 PHILIPPINES RECOMMENDS FOR PAPAYA

 2. Slice into convenient pieces. If the fruits are large, peel and
remove seeds from the fruit cavity.
3. Grate by using a stainless steel grater.
4. Peel the onions and carrots.
5. Separate the cauliflower curd into florets.
6. Slice the green and red bell peppers lengthwise into about
5 cm long strips. Remove the seeds.
7. Place the prepared vegetables in separate stainless steel,
enameled, or other nonreactive containers.
8. Cover the top with a piece of clean cloth.
9. Weigh down the vegetable pieces by placing a plastic bag
filled with water on top of the cloth cover. Clean pieces of
stones can also be used as weight.
10. Dissolve one part of salt in four parts water to get a 30o
salometer reading brine (about 10% brine).
11. Pour measured amount of brine into each container.
12. Cover the container with a piece of cloth or clean brown paper.
13. Add more salt at the rate of 1 teaspoon per cup of brine
added to the container each day for three days to get a 40o
salometer reading.
14. Ferment for two weeks.
15. Drain the containers and wash the vegetables thoroughly.
16. Soak overnight in water to remove the salt and drain.
17. Arrange vegetable pieces, including the sliced hot pepper in
pre-sterilized 250 mL capacity glass jar.

Pickling Solution
1. Place all the spices in a spice bag made of cheesecloth except
the mustard seeds.
2. Tie loosely with a piece of string.
3. Simmer in the vinegar for 20 minutes.
4. Replace the evaporated vinegar to restore the original volume.
5. Add the salt, sugar, and mustard seeds.
6. Simmer for another five minutes or until the sugar is
completely dissolved.

e. Filling. Fill with hot pickling solution to about 0.5 cm of the

top of the container.
f. Exhausting and Sealing. Exhaust to a center temperature of
82.2oC. Seal immediately.

PHILIPPINES RECOMMENDS FOR PAPAYA 55

g. Processing. Process in boiling water (100oC) for 15 minutes.
h. Cooling. Begin the cooling operation immediately after the
processing time has elapsed. Glass jars are air-cooled. Drain and
wipe excess water from the containers. Do not stack or store until
the containers are completely cool and dry.

Frozen Papaya Balls

a. Container. Use glass jar.

b. Quality of Raw Materials. Firm-ripe orange or red-fleshed
papayas are suitable for freezing.
c. Product Formulation

Quantity
Materials Per batch Per recipe

Papaya, scooped into balls 100 kg 1 kg 4 cups

Sugar, refined 25 kg 250 g 1 cup
Water 50 kg 500 g 2 cups
Citric acid or calamansi juice ½ kg 5 mL 1 tsp

d. Preparation
1. Wash papaya thoroughly in chlorinated water.
2. Slice open and remove seeds from the cavity.
3. Scoop flesh into balls about 1–1/2 cm in diameter by using a
stainless steel scoop.
4. Pack papaya scoops in pre-sterilized 250 mL glass jar.
5. Prepare the syrup by placing water in a heavy stainless steel pot.
6. Add the sugar and heat to boiling or until the sugar is melted.
7. Add the citric acid and mix thoroughly. Remove from heat.

e. Filling. Fill with hot syrup (90oC) to about 0.5 cm of the top of the
glass jar.
f. Exhausting and Sealing. Exhaust to a center temperature of
82.2oC. Seal immediately.
g. Processing. Process in boiling water (100oC) for 15 minutes.
h. Cooling. Begin the cooling operation immediately after the
processing time has elapsed. Glass jars are air-cooled, while tin
cans are cooled in water. Drain and wipe excess water from the
containers. Do not stack or store until the containers are
completely cool and dry.

56 PHILIPPINES RECOMMENDS FOR PAPAYA

Papaya Paste Candy

a. Container. Use PET plastic jar, laminated plastic bag, or laminated

candy wrapper.
b. Quality of Raw Materials. Use papaya puree made from orange or
red-fleshed fully ripe papaya.
c. Product Formulation

Quantity
Materials Per batch Per recipe

Papaya puree 100 kg 1 kg 4 cups

Sugar, refined 2 x 26 kg 2 x 260 g 2 x 1–1/3 cups

d. Preparation
1. Mix puree and one-half of the total amount of sugar in a heavy
stainless steel pot.
2. Cook over high heat with continuous stirring. Reduce setting to
medium if the puree is watery to prevent spattering. (A small
amount of butter maybe added to the mixture to reduce the
spattering). Stir constantly to avoid scorching. Cook for about
15 minutes or until the jam consistency is reached.
3. Add the rest of the sugar and continue cooking until the mixture
is clear and thick enough to be rolled without sticking to the pan.
(Test paste in a saucer of tap water and top cooking when it
forms a soft ball, which contains its shape even when moved).
4. Turn into a greased pan or a smooth board greased with butter
or any unsalted vegetable fat.
5. Let stand to cool and stiffen.
6. Cut into strips or any desired shape with a greased cutter.
7. Roll in confectioner’s sugar and wrap.

e. Packing. Pack individually wrapped candy in the desired

container. Seal and label.
f. Processing. Further processing is not necessary.

Papaya Preserve

a. Container. Use glass jar or enameled tin can.

b. Quality of Raw Materials. Use red- or orange-fleshed, firm-
ripe papaya.

PHILIPPINES RECOMMENDS FOR PAPAYA 57

c. Product Formulation

Quantity
Materials Per batch Per recipe

Papaya, peeled, sliced

seeds removed 100 kg 1 kg 4 cups
Calamansi juice or citric acid 500 g 5g 1 tsp
Sugar, refined 25 kg 250 g 1–1/4 cup
Water 25 kg 250 mL 1 cup

d. Preparation
1. Wash fruit thoroughly in chlorinated water.
2. Slice into halves and remove seeds from the cavity.
3. Peel and cut into the desired size and shape to fit into the
container.
4. Pack is pre-sterilized 250 mL glass jar.
5. Wash with water and drain.
6. Prepare syrup by heating together water, sugar, and citric acid
or calamansi juice in a heavy stainless steel pot.

e. Filling and Sealing. Hot-fill the glass jar packed with the
papaya pieces to 0.5 cm of the top of the container. Seal
immediately. Do not allow the contents to cool below 80oC
before sealing.
f. Exhausting. If the temperature of the filled container drops
below 70oC, exhaust in boiling water the unsealed glass jar for
10 minutes or until the center temperature reaches 82.2oC. Seal
immediately.
g. Processing. Process in boiling water (100OC) for 15 minutes.
h. Cooling. Begin the cooling operation immediately after the
processing time has elapsed. Glass jars are air-cooled, while
tin cans are cooled in water. Drain and wipe excess water from
the containers. Do not stack or store until the containers are
completely cool and dry.

Papaya Jam

a. Container. Use glass jar.

b. Quality of Raw Materials. Use papaya puree prepared from
orange- or red-fleshed papaya varieties.

58 PHILIPPINES RECOMMENDS FOR PAPAYA

c. Product Formulation

Quantity
Materials Per batch Per recipe

Papaya puree 50 kg 500 g 2 cups

Papaya, half-ripe, pureed 50 kg 500 g 2 cups
Sugar, refined 83 kg 833 g 3–1/3 cups
Calamansi juice or citric acid 7–1/2 kg 75 mL 1/3 cups

d. Preparation
1. Wash half-ripe papaya thoroughly in chlorinated water.
2. Slice, peel, remove seeds, and puree in a Waring blendor.
3. Place purees in a heavy stainless steel kettle.
4. Boil briskly until sufficiently thick with continuous stirring to
avoid scorching.
5. Add sugar and calamansi juice.
6. Continue heating under medium heat until thick and clear
for about 15 minutes.

e. Filling and Sealing. Hot-fill in pre-sterilized 250 mL glass jar to

within 0.5 cm of the top of the container. Seal immediately. Do
not allow the contents of the jar to cool before sealing.
f. Processing. Further processing is not necessary.

Papaya-Calamansi Marmalade

a. Container. Use glass jar.

b. Quality of Raw Materials. Use papaya puree prepared from
orange- or red-fleshed papaya varieties.
c. Product Formulation

Quantity
Materials Per batch Per recipe

Papaya puree 100 kg 1 kg 4 cups

Sugar, refined 80 kg 800 g 3–1/4 cup
Calamansi or dayap rind,
finely chopped 12–1/2 kg 125 g 1/3 cup
Calamansi juice 12–1/2 kg 125 g ½ cup

PHILIPPINES RECOMMENDS FOR PAPAYA 59

d. Preparation
1. Select calamansi with smooth unblemished rind. (Calamansi
is very susceptible to scab, which causes corky blisters in
the fruit rind).
2. Wash fruits thoroughly in chlorinated water.
3. Slice each fruit in half and squeeze to extract the juice. Set aside.
4. Clean the rind by removing the white parchment.
5. Thinly slice the rind manually or with a food processor.
6. Mix the sliced calamansi rind (zest) with the juice.
7. Add calamansi zest-juice mixture to the papaya puree.
8. Heat for 15 minutes over high heat until slightly thickened with
continuous stirring to avoid scorching.
9. Add the sugar and cook to jam consistency for an additional
10–15 minutes.

e. Filling. Hot-fill in pre-sterilized 250 mL glass jar to about 0.5 cm

of the top of the container. Seal immediately. Do not allow
the contents to cool before sealing.
f. Processing. Further processing is not necessary.

Papaya-Orange Juice

a. Container. Use glass bottle, PET plastic, or aluminum pouch.

b. Quality of Raw Materials. Use papaya puree prepared from
orange-or red-fleshed papaya varieties. Half-ripe or slightly sour
Szinkom orange or dalandan is preferred to impart the tangy
taste to the juice. Besides, it is readily available in the local
market as puree or as fresh fruit.
c. Product Formulation

Quantity
Materials Per batch Per recipe

Papaya puree 100 kg 1 kg 4 cups

Szinkom orange juice 100 kg 1 kg 4 cups
Sugar, refined 47–1/2 kg 475 g 2–1/2 cup
Water 200 kg 2L 8 cups

60 PHILIPPINES RECOMMENDS FOR PAPAYA

d. Preparation
1. Wash the oranges thoroughly in chlorinated water.
2. Slice each fruit in half.
3. Squeeze the juice manually or with the use of a fruit juicer.
4. Mix the papaya puree and the orange juice in a stainless
steel kettle.
5. Add the water then the sugar.
6. Heat the mixture to 82.2oC and stir until all the sugar is dissolved.

e. Filling and Sealing. Hot-fill in pre-sterilized 250 mL glass bottle

allowing enough headspace or about 5 cm from the top of long-
necked bottle. Seal immediately. Do not allow the contents to cool
below 80oC before sealing.
f. Processing. Process in boiling water (100oC) to a center
temperature of 82.2oC for ten minutes.
g. Cooling. Begin the cooling operation immediately after the
processing time has elapsed. Drain and wipe excess water from the
containers. Do not stack or store until the containers are
completely cool and dry.

Papaya Ade

a. Container. Use glass bottle, PET bottle, or aluminum pouch.

b. Quality of Raw Materials. Use papaya puree prepared from
orange- or red-fleshed papaya varieties.
c. Product Formulation

Quantity
Materials Per batch Per recipe

Papaya juice 50 kg 500 g 2 cups

Calamansi juice 12-1/2 kg 125mL ½ cup
Sugar, refined 37 ½ kg 375 g 1–1/2 cup
Water 25 kg 250mL 1 cup

d. Preparation
1. Wash calamansi thoroughly in chlorinated water.
2. Slice each fruit and squeeze the juice manually. Measure the
required amount.

PHILIPPINES RECOMMENDS FOR PAPAYA 61

 3. Place all the materials together in a heavy stainless steel
vat and mix thoroughly.
4. Heat to 82.2oC with continuous stirring to avoid scorching.

e. Filling and Sealing. Hot-fill in pre-sterilized 250 mL glass bottle

to about 0.5 cm from the top of the container. Seal immediately.
Do not allow the contents to cool below 80oC before sealing.
f. Processing. Process in boiling water (100oC) to a center
temperature of 82.2oC for ten minutes.
g. Cooling. Begin the cooling operation immediately after the processing
time has elapsed. Drain and wipe excess water from the containers.
Do not stack or store until the containers are completely cool and dry.

Papaya-Guayabano Jam

a. Container. Use glass jar or PET plastic jar.

b. Quality of Raw Materials. Use papaya puree prepared from
orange- or red-fleshed papaya varieties. The guayabano must
be sour but ripe.
c. Product Formulation

Quantity
Materials Per batch Per recipe

Papaya puree 100 kg 500 g 2 cups

Guayabano puree 100 kg 500 g 2 cups
Sugar, refined 75 kg 750 g 3 cups

d. Preparation
1. Wash the guayabano thoroughly in chlorinated water.
2. Slice and peel the fruit.
3. Remove the pith and the seeds.
4. Puree in a Waring blendor or pass through a stainless steel
sieve. If a pulper-finisher is available, pass the whole fruit
through the machine to recover the pulp before pureeing.
5. Place the papaya puree and the guayabano puree in a heavy
stainless steel kettle.
6. Cook under the high heat for 15 minutes or until slightly
thickened with constant stirring to avoid scorching.
7. Add sugar and cook with continuous stirring until thicked
or a jam consistency is attained.

62 PHILIPPINES RECOMMENDS FOR PAPAYA

e. Filling and Sealing. Hot-fill in pre-sterilized 250 mL glass jar to
0.5 cm of the top of the container. Seal immediately. Do not
allow the contents to cool below 80oC before sealing.
f. Processing. Further processing is not necessary.

Papaya-Pineapple Jam

a. Container. Use glass jar or PET plastic jar.

b. Quality of Raw Materials. Use papaya puree prepared from
orange- or red-fleshed varieties. The pineapple should be half-
ripe and slightly sour.
c. Product Formulation

Quantity
Materials Per batch Per recipe

Papaya puree 50 kg 500 g 2 cups

Pineapple, crushed, shelled 50 kg 500 g 2 cups
Sugar, refined 75 kg 750 g 4 cups

d. Preparation
1. Wash pineapple thoroughly in chlorinated water.
2. Shell, remove eyes and core.
3. Slice the shelled fruit and coarsely chop manually or with
a food processor.
4. Combine papaya puree and crushed pineapple in a heavy
stainless steel kettle and cook over high heat with
continuous stirring for about 15 minutes or until slightly
thickened.
5. Add the sugar and cook further with constant stirring to avoid
scorching until thickened or a jam consistency is reached.

e. Filling and Sealing. Hot-fill in pre-sterilized 250 mL glass jar to

about 0.5 cm of the top of the container. Seal immediately. Do
not allow contents to cool below 80oC before sealing.
f. Processing. Further processing is not necessary.

Papaya-Tamarind Jelly

a. Container. Use glass jar or PET plastic jar.

PHILIPPINES RECOMMENDS FOR PAPAYA 63

b. Quality of Raw Materials. Use papaya puree prepared from
orange- or red-fleshed varieties. The tamarind should be sour,
unripe green.
c. Product Formulation

Quantity
Materials Per batch Per recipe

Papaya puree 150 kg 1 kg 4 cups

Tamarind, green, unripe 25 kg 250 g 1 cup
Sugar, refined 18–1/2 kg 185 g 3/4 cup

d. Preparation
1. Wash the tamarind thoroughly in chlorinated water.
2. Place the tamarind fruit in a heavy stainless steel kettle.
Add a little water.
3. Cook over medium heat until the tamarind is soft and mushy.
4. Add the papaya puree and heat for another ten minutes
with stirring.
5. Remove from heat and cool slightly.
6. Pass through a stainless steel sieve.
7. Measure the required amount and cook in a heavy stainless
steel kettle for 15 minutes under high heat with constant
stirring to avoid scorching.
8. Remove scum from the surface.
9. Add the sugar and boil as vigorously as possible until the
jelly point is reached. (At jellying point, the mixture falls by
sheets, that is, two drops combine at the edge of a spoon or
ladle to form a sheet before dropping).

e. Filling and Sealing. Hot-fill in warm pre-sterilized 250 mL glass

jar to about 0.5 cm of the top of the container. Before packing
in the jar, allow the bubbles to subside completely or when
pouring it, place a piece of sinamay cloth over the mouth of the
jar to strain the scum or bubbles. Set aside to cool undisturbed.
Pour melted paraffin on top of the jelly before it cools completely.
Seal immediately.
f. Processing. Further processing is not necessary.

64 PHILIPPINES RECOMMENDS FOR PAPAYA

Papaya-Tamarind Jam

a. Container. Use glass jar or PET plastic jar.

b. Quality of Raw Materials. Use papaya puree prepared from
orange- or red-fleshed varieties. The tamarind pulp is prepared
from ripe but sour tamarind.
c. Product Formulation

Quantity
Materials Per batch Per recipe

Papaya puree 50 kg 500 g 2 cups

Tamarind pulp ripe 50 kg 500 g 2 cups
Sugar, refined 150 kg 1–1/2 kg 6 cups

d. Preparation
1. Wash the tamarind fruit thoroughly in chlorinated water.
2. Remove the shell and place the pulp in a heavy stainless
steel kettle.
3. Add a small amount of water, boil, and mash the pulp.
4. Pass through a stainless steel sieve to separate the pulp from
the seeds and “strings”.
5. Measure the required amount into the blendor cup.
6. Add the papaya puree and homogenize for one minute.
7. Transfer to a heavy stainless steel kettle and cook for ten
minutes with constant stirring to avoid scorching.
8. Add the sugar and cook for another ten minutes or until
thickened.

e. Filling and Sealing. Hot-fill in pre-sterilized 250 mL glass jar to

about 0.5 cm of the top of the container. Seal immediately. Do
not allow the contents to cool before sealing.
f. Processing. Further processing is not necessary.

PHILIPPINES RECOMMENDS FOR PAPAYA 65

Marketing

Marketing Channels

The market flow for papaya is relatively simple (Appendix Figures

7 and 8). Papaya is either sold directly to the consumers or via the
marketing channels. There are only three types of traders involved
in the distribution system, namely: assembler-wholesalers,
wholesaler-retailers, and retailers. Papaya is mainly marketed in ripe
form, although a small proportion is sold green for vegetable stew or
for pickles. The fruit is largely sold in public markets or fruit stalls
located along the roadside or main highways.

Marketing Practices

Marketing practices by papaya producers and buyers include

packaging, delivery, and selling. Growers do not commonly practice
sorting, although a few classify the fruits according to size, shape/
appearance, and degree of ripeness. The fruits are, however, re-sorted
at the traders’ level. Papayas are either picked up by or delivered to
buyers. The fruits are channeled to buyers for reasons of high
prices, kinship, or regularity of customers.
Retailers usually display the ripe fruits and store the unripe ones for
3–4 days. Wooden crates or plastic containers serve as storage bins.
Sinta papaya is wrapped in newspapers to maintain moisture and
minimize damage. In local markets, some retailers sell Sinta papaya
still wrapped in newspapers, while Solo papaya is sold half-wrapped
by using the same material.

Pricing

The farmgate price for papaya ranges from P8/kg to P17/kg. Once
the fruit reaches the retail level, it is sold at P20/kg to P25/kg. Price
varies depending on the cultivar, fruit size, season, quality, and whether
the fruit is picked up from the farm or delivered to the buyers’ place.

66 PHILIPPINES RECOMMENDS FOR PAPAYA

Delivered fruits command a higher price together with bigger and
well-known cultivars such as Solo and well-known varieties from
Cavite. Traders, however, foresee that with time Sinta papaya
can become competitive with regard to its size, taste, and price.
Retailers usually charge a higher price for premium quality fruit
and to buyers whom they perceive can afford to pay more. Regular
buyers or ‘suki’ are usually charged a lower price. Due to its
perishability, price charge is normally higher for newly delivered
fruits.

Market Opportunities

Papaya has a huge economic potential due to its varied uses as

fresh fruit, processed products, and as raw materials in chemical
industries producing papain, pectin, and carcpaine alkaloid (Aguilar,
1980). In Sri Lanka, the crop is raised primarily for papain. Sri Lanka,
East Africa, and Congo are the main suppliers of papain to the world
market. With the Philippines’ competitive advantage in growing the
fruit, a technology can be developed in extracting papain from the
green fruits. Instead of importing papain, this can be extracted locally
for domestic industries’ use.
In terms of fresh or processed fruits, there is great potential for
the domestic and export markets attributed to the expanding world
market for tropical fruits.

Domestic

Fruit consumption is expected to increase with the economic

growth taking place in the country and the growing awareness of
the people on the important contribution of fruits to health and
nutrition. Likewise, the continuing growth of urban centers implies
an expanding demand for food and food products, including fruits.
In the Philippines, the per capita consumption is low at 0.84 kg
(1997). But with the increasing emphasis on health and nutrition, an
increasing demand for healthy and nutritious fruits like papaya is
foreseen.

PHILIPPINES RECOMMENDS FOR PAPAYA 67

Export

The principal fresh papaya markets in Asia are Singapore,

Hongkong, South Korea, and Japan; while the top main importing
countries in Europe are Germany, United Kingdom, The Netherlands,
and France. The Philippines has likewise started exporting dried
papayas to Australia, Belgium, China, and France in 1991, earning for
the country US$0.4 M. While the Philippines lags behind Thailand
in the amount and variety of fruit planting, the country is
geographically closer than Thailand to the North and East Asian
markets and that Thai labor costs are rising more rapidly than
those in the Philippines. The increasingly open markets for fresh
fruits in Taiwan, Japan, Hongkong, Singapore, and Korea augur well
for the papaya export market. The main constraint, however, to the
growth of papaya exports is the lack of supply.

Cost and Return of Papaya

The cost-and return-analysis of papaya by cycle, by yield group,

by variety, and by region is summarized in Appendix Table 1. Sinta
and native varities predominate in Southern Tagalog. The Sinta
variety gives higher income compared to the native varieties because
of its high yield and higher market price. Though production cost of
Sinta is about twofold than the native, the net income per
yield at farmgate price is P8.24/kg against that of native's at
P5.78/kg annually. In Southern Mindanao, the Solo variety is more
profitable than the native variety, which is utilized for canning.
Among the three regions of the country, Mindanao reported the
highest yield per hectare and at the same time highest production
cost of P86,673 as indicated in Appendix Table 2. However, Luzon
recorded the highest net income per yield both for farmgate and
wholesale price with P5.49/kg and P10.66/kg, respectively. Luzon
regions includes the Sinta variety and traditional strains. Visayas
uses only the traditional varieties (Cavite Special and Morado).
Mindanao includes Solo variety and the traditional ones.

68 PHILIPPINES RECOMMENDS FOR PAPAYA

Some Future Technology Prospects

Problems associated with papaya cultivation that are difficult to

solve by using conventional technologies are now being addressed
through biotechnology. Research activities on pest and disease resistance,
longer shelf life, improved fruit quality, simple sex determination
technique, disease diagnosis, etc., are now possible because of new
tools of science that are constantly developing (Fig. 28).

PRSV-resistant Papaya

Attempts to develop cultivars with resistance to PRSV by using

conventional breeding plus wide hybridization have not yielded
promising results because of incompatibility problems. Local
cultivars with PRSV resistance are being developed by using
similar genetic engineering technology employed in Hawaii. In
Hawaii, the first genetically engineered papaya with PRSV resistance,
'Rainbow', was developed. Taiwan and Thailand are also using
modern biotechnology in developing PRSV-resistant papaya

Fig. 28. Dr. Villegas inspects papaya regenerants produced through

genetic transformation to develop PRSV resistant varieties.

PHILIPPINES RECOMMENDS FOR PAPAYA 69

cultivars. In the Philippines, progress is underway in developing
transgenic papaya resistant to PRSV using the coat protein gene
of the local PRSV isolates via Agrobacterium-mediated
transformation. Other genes of interests are the replicase gene and
the inverted repeats + coat protein gene being introduced into the
papaya genome.

Papaya with Longer Shelf Life

Delayed ripening is possible by controlling the ripening process

through genetic engineering. As what has been done with tomato
with longer shelf life, papaya cultivars with delayed ripening trait
can be developed by using the anti-sense technology. Research
activities on this area are being done at present by using the ACC
synthase and ACC oxidase genes, which were identified to inhibit
ethylene production and thereby prolong the shelf life of the papaya
fruit.

Improved Fruit Quality

Nutrient content of papaya (e.g., β-carotene) can be enhanced

to supply the limiting nutrients in the Filipino diet.

Resistance to Other Pests and Diseases

Improving resistance to bacterial crown rot, root rot, damping-off,

nematodes, and other postharvest diseases is a challenging area of
research that can be addressed by using molecular techniques
like marker-aided selection, genetic engineering, etc. Genes from
nontraditional sources can be incorporated into papaya through
modern biotechnology.

Sex Determination

A simple sex determination kit can be developed by translating

laboratory-developed molecular techniques into a “dip-stick” type kit
that does not require any special equipment nor training. Presently,
PCR-RAPD markers have been identified to determine the sex of
the papaya even at the seedling stage.

70 PHILIPPINES RECOMMENDS FOR PAPAYA

Disease Diagnosis

Simple, colorimetric diagnostic kits for major diseases are

preferred over the sophisticated laboratory-based diagnostic
techniques. The “user-friendly” kits can be used by anyone.

Improved Papain Production

Varieties that give good yield of crude papain with high

enzymatic activity had been identified to be the "papayang uwak",
a landrace variety in the Philippines. However, with the
advancement in the genetic engineering work in papaya, a high-
yielding, papain-producing variety with resistance to PRSV can
be developed soon.

PHILIPPINES RECOMMENDS FOR PAPAYA 71

72 PHILIPPINES RECOMMENDS FOR PAPAYA
References

Aguilar, F.G. Economics. Aspects of Papaya (Carica papaya L.)

Agronomia Costarricense, 1980. pp. 61–67.
Averion, A.V. Marketing of papaya in San Pablo City, 1991–92.
UPLB Undergraduate Thesis, 1992. – (Unpublished)
Bajet, N.B.; Fabellar, N.G.; Dizon, T.O.; Talens, A.C.D.; Roperos, N.I.
Papaya ringspot and other diseases of papaya in the Philippines. In:
Proceedings of a Symposium/Workshop. Philipp. Phytopathol.
Soc. College, Laguna: Department of Plant Pathology, UPLB, 1992.
Biglete, N.A.; Ali, Z.M.; Lazan, H. Postharvest physiological
disorders. In: Papaya: Fruit Development, Postharvest Physiology,
Handling and Marketing in ASEAN. ASEAN Food
Handling Bureau. Kuala Lumpur, Malaysia, 1994.
Brown, W.H. Useful plants of the Philippines. D. A. Com. Tech. Bull.,
10. v3 Manila, Philippines, 1957.
Brunt, A.A.; Crabtree, K.; Dallwitz, M.J.; Gibbs, A.J.; Watson, L.
Viruses of plants: Descriptions and lists from the VIDE
database. CAB International, 1996.
Couey, H.M.; Hayes, C.F. Quarantine procedure for Hawaiian
papaya using fruit selection and two-stage hot water immersion.
J. Econ. Entom., 79:1307–314, 1986.
Ferre, A.F. PCARRD-CavSU Papaya rehabilitation project for
Southern Tagalog and the Bicol region, 1997. – (Progress Report)
Food and Nutrition Research Institute (FNRI). The Philippine Food
Composition Tables. Dep. Sci. Tech. Taguig, Metro Manila, 1997.
163p.
Gabriel, B.P. Insects and mites injurious to Philippine crop plants.
College, Laguna: National Crop Protection Center, University of
the Philippines Los Baños, 1997.
Gonzales, L.A.; Hautea, R.A.; Laude, T.P. The Philippine papaya
industry: Prospects and strategic directions. Final report
submitted to the ISAAA, January 2003.
Laude, T.P. Potential impact of biotechnology adoption on the
productivity, profitability, and global competitiveness of the
Philippine papaya industry. B.S. Thesis. College, Laguna: UPLB,
2002. – (Unpublished)

PHILIPPINES RECOMMENDS FOR PAPAYA 73

Laude, T.P. Ex-ante analysis of the economic effects of papaya
biotechnology in the Philippines. M.S. Thesis, 2005. – (Unpublished)
Lizada, M.C.C.; Regalado, M.C.L.; Velilla, A.R.; Serrano, E.P.
Commercial scale trials on the vapor heat treatment of ‘Solo’
papaya. UPLB-PHTRC Report, 1992.
Magdalita, P.M. Epidemiology of papaya ringspot virus in the
Philippines. Phil. Phytopath., 25:1–11, 1989.
__________. Cultural management for papaya. A working paper for
the revision of the Philippines Recommends for Papaya, 2000.
PCARRD. The Philippines recommends for papaya. Los Banos,
Laguna: PCARRD, 1984. 58p.
Regalado, M.L.C.; Velilla, A.R.; Serrano, E.P. Effect of maturity on
quality of ‘Solo’ papaya subjected to commercial scale vapor
heat treatment. UPLB-PHTRC Report, 1992.
__________. Quality evaluation of ‘Solo’ papaya subjected to
commercial scale vapor heat treatment. UPLB-PHTRC Report,
1991.
__________. Rapid appraisal on the production, postharvest
handling and marketing of the ‘Solo’ papaya in Misamis Oriental.
Postharvest Research Notes. PHTRC, College of Agriculture,
UPLB, 1992.
Revilla, R.S. Production and marketing of 'Sinta' papaya in Laguna.
UPLB Undergraduate Thesis, 1998. – (Unpublished)
Ron, R.M. (ed.) Papaya. Fruit development, postharvest physiology,
handling and marketing in ASEAN, 1994.
Serrano, E.P.; Regalado, M.C.L. Disease control in 'Solo' papaya.
In: Optimization of the hot water treatment procedure. AAPSIP
report, PHTRC, UPLB, 1992.
Storey, W.B. Papaya (Carica papaya L.). In: Ferweda, F.P.; Wit, F.
(eds.): Outlines of perennial crop breeding in the tropics. H.
Veenman en Zonen BV, Wagenigen, 1969. pp. 389–407
Sumalde, A.C.; Bato, S.F. Arthropod pests of papaya and their control.
In: Proceedings, First National Symposium/Workshop on
Ringspot and Other Diseases of Papaya in the Philippines. Bajet,
N.B.; Fabellar, N.G.; Dizon, T.O.; Talens, A.C. D.; Roperos, N.I.
(eds.), 1991. pp. 71–75
Villegas, V.N. Carica papaya L. In: Plant Resources of South-East
Asia 2. Edible Fruits and Nuts. Pudoc, Wagenigen, Netherlands,
1991. pp. 302–303.

74 PHILIPPINES RECOMMENDS FOR PAPAYA

Villegas, V.N. Carica papaya L. In: Verheij, E. W. M. and Coronel,
R. E. (Editors): Plant Resources of Southeast Asia, No. 2:
Edible fruits and nuts. Pudoc, Wagenigen, 1991. pp. 108–112.
__________. 'Sinta' hybrid papaya. Institute of Plant Breeding
Technical Bulletin, 1995.
__________. 'Sinta' hybrid papaya. Leaflet. Philippine Council for
Agriculture and Resources Research and Development (1984).
Philippines Recommends for Papaya. Los Baños, Laguna, 1995.
Yon, R.MD.; Serrano, E.P. Handling system of ‘Solo’ papaya.
In: Papaya: Fruit Development, Postharvest Physiology, Handling
and Marketing in ASEAN. ASEAN Food Handling Bureau.
Kuala Lumpur, Malaysia, 1994.

PHILIPPINES RECOMMENDS FOR PAPAYA 75

 Appendix 1

Revised Codex Standard for Papaya

CODEX STAN 183-1993, Rev. 1–2001

1. DEFINITION OF PRODUCE

This Standard applies to fruits of commercial varieties of papayas

grown from Carica papaya L. of the Caricaceae family, to be supplied
fresh to the consumer, after preparation and packaging. Papayas for
industrial processing are excluded1.

2. PROVISIONS CONCERNING QUALITY

2.1 Minimum Requirements

In all classes, subject to the special provisions for each class and
the tolerances allowed, the papayas must be:

• Whole;
• Fresh in appearance;
• Firm;
• Sound, produce affected by rotting or deterioration such
as to make it unfit for consumption is excluded;
• Clean, practically free of any visible foreign matter;
• Practically free of damage caused by pests;
• Practically free of damage caused by low and/or high
temperature
• Free of abnormal external moisture, excluding
condensation following removal from cold storage;
• Free of any foreign smell and/or taste2.

The peduncle, if present, should not exceed a length of 1 cm.

4
Governments, when indicating their acceptance of this Standard, should notify the
Commission as to which provisions of this Section apply.
5
The national legislation of a number of countries requires the explicit declaration of the
name and address. However, in the case where a code mark is used, the reference “packer
and/or dispatcher or equivalent abbreviations)’’ has to be indicated in code connection
with the code mark.

76 PHILIPPINES RECOMMENDS FOR PAPAYA

2.1.1. The papayas must have been carefully picked and have
reached an appropriate degree of development and ripeness,
account being taken of the characteristics of the variety and/or
commercial type and to the area in which they are grown.
The development and condition of the papayas must be such
as to enable them to withstand transport and handling, and to
arrive in satisfactory condition at the place of destination.

2.2 Classification

Papayas are classified in three classes defined below:

2.2.1 “Extra” Class

Papayas in this class must be of superior quality. They must be
characteristic of the variety and/or commercial type. They must be
free of defects, with the exception of very slight superficial defects,
provided these do not affect the general appearance of the produce,
the quality, the keeping quality and presentation in the package.

2.2.2 Class I
Papayas in this class must be of good quality. They must be
characteristic of the variety and/or commercial type. The following
slight defects, however, may be allowed, provided these do not
affect the general appearance of the produce, the quality, the
keeping quality and presentation in the package:

- Slight defects in shape;

- Slight skin defects (i.e., mechanical bruising, sun spots and/or
latex burns). The total area affected shall not exceed 10% of
the total surface.

The defects must not, in any case, affect the pulp of the fruit.

2.2.3 Class II
This class includes papayas which do not qualify for inclusion
in the higher classes, but satisfy the minimum requirements
specified in Section 2.1 above. The following defects may be
allowed, provided the papayas retain their essential characteristics
as regards the quality, the keeping quality and presentation:

PHILIPPINES RECOMMENDS FOR PAPAYA 77

 • Defects in shape;
• Defects in colouring;
• Skin defects (i.e., mechanical bruising, sun spots and
latex burns).
The total area affected should not exceed 15% of the
total surface;
• Slight marks caused by pests.

The defects must not, in any case, affect the pulp of the fruit.

3. PROVISIONS CONCERNING SIZING

Size is determined by the weight of the fruit with minimum

weight of 200 g. in accordance with the following table:

Size Code Weight

(in grams)

A 200 - 300
B 301 – 400
C 401 – 500
D 501 – 600
E 601 – 700
F 701 – 800
G 801 – 1100
H 1101 – 1500
I 1501-2000
J > 2001

4. PROVISIONS CONCERNING TOLERANCES

Tolerances in respect of quality and size shall be allowed in each

package (or in each lot for produce presented in bulk) for produce not
satisfying the requirements of the class indicated.

78 PHILIPPINES RECOMMENDS FOR PAPAYA

 4.1 Quality Tolerances

4.1.1 “Extra” Class

Five percent by number or weight of papayas not
satisfying the requirements of the class, but meeting those of
Class I or, exceptionally, coming within the tolerances of
that class.

4.1.2 Class I
Ten percent by number or weight of papayas not
satisfying the requirements of the class, but meeting those of
Class II, or, exceptionally, coming within the tolerances of
that class.

4.1.3 Class II
Ten percent by number or weight of papayas satisfying
neither the requirements of the class nor the minimum
requirements, with the exception of produce affected by
rotting or any other deterioration rendering it unfit for
consumption.

4.2 Size Tolerances

For all classes, 10% by number or weight of papayas

corresponding to the size immediately above and/or below that
indicated on the package with a minimum of 190 g for those
papayas packed in the smallest size range.

5. PROVISIONS CONCERNING PRESENTATION

5.1 Uniformity

The contents of each package (or lot for produce presented

in bulk) must be uniform and contain only papayas of the same
origin, variety and/or commercial type, quality and size. For “Extra”
Class, colour and ripeness should be uniform. The visible part of
the contents of the package (or lot for produce presented in
bulk) must be representative of the entire contents.

PHILIPPINES RECOMMENDS FOR PAPAYA 79

 5.2 Packaging

Papayas must be packed in such a way as to protect the produce

properly. The materials used inside the package must be new3,
clean, and of a quality such as to avoid causing any external or
internal damage to the produce. The use of materials, particularly
of paper or stamps bearing trade specifications is allowed, provided
the printing or labeling has been done with non-toxic ink or glue.
Papayas shall be packed in each container in compliance with
the Recommended International Code of Practice for Packaging
and Transport of Tropical Fresh Fruits and Vegetables (CAC/RCP
44–1995).

5.2.1 Description of Containers

The containers shall meet the quality, hygiene, ventilation and
resistance characteristics to ensure suitable handling, shipping
and preserving and preserving of the papayas. Packages (or lot
for produce presented in bulk) must be free of all foreign matter
and smell.

6. MARKING AND LABELLING

6.1 Consumer Packages

In addition to the requirements of the Codex General Standard

for the Labelling of Prepackaged Foods (CODEX STAN 1–1985,
Rev. 1-1991), the following specific provisions apply.

6.1.1 Nature of Produce

If the produce is not visible from the outside, each package
shall be labeled as to the name of the produce and may be labeled
as to the name of the variety and/or commercial type.

6.2 Non-Retail Containers

Each package must bear the following particulars, in letters

grouped on the same side, legibly and indelibly marked, and visible

3
For the purposes of this Standard, this includes recycled material of food-grade quality.

80 PHILIPPINES RECOMMENDS FOR PAPAYA

 from the outside, or in the documents accompanying the
shipment4. For produce transported in bulk these particulars
must appear on a documents accompanying the goods.

6.2.1 Identification
Name and address of Exporter, Packer and/or Dispatcher.
Identification code (optional)5.

6.2.2 Nature of Produce

Name of produce if the contents are not visible from the
outside. Name of variety and/or commercial type.

6.2.3 Origin of Produce

Country of origin and, optionally, district where grown
or national, regional or local place name.

6.2.4 Commercial Identification

• Class;
• Size (size code or average weight in grams);
• Number of units (optional);
• Net weight (optional)

6.2.5 Official Inspection Mark (optional)

7. CONTAMINANTS

7.1 Heavy Metals

Papayas shall comply with those maximum levels for

heavy metals established by the Codex Alimentarius
Commission for this commodity.

4
Governments, when indicating their acceptance of this Standard, should
notify the Commission as to which provisions of this Section apply.
5
The national legislation of a number of countries requires the explicit
declaration of the name and address. However, in the case where a code
mark is used, the reference “packer and/or dispatcher or equivalent abbreviations)’’ has
to be indicated in code connection with the code mark.

PHILIPPINES RECOMMENDS FOR PAPAYA 81

 7.2 Pesticide Residues

Papayas shall comply with those maximum residue limits

established by the Codex Alimentarius Commission for this
commodity.

8. HYGIENE

8.1 It is recommended that the product covered by the provision

of this Standard be prepared and handled in accordance with
the appropriate sections of the Recommended International
Code of Practice–General Principles of Food Hygiene
(CAC/RCP 1–1969, Rev. 3–1997), and other relevant Codex
texts such as Codes of Hygiene Practice and Codes of Practice.

8.2 The product should comply with any microbiological

criteria established in accordance with the Principles for the
Establishment and Application of Microbiological Criteria
for Foods (CAC/GL. 21–1997).

82 PHILIPPINES RECOMMENDS FOR PAPAYA

 Appendix Fig. 1. Layout of a coconut-papaya cropping pattern.

PHILIPPINES RECOMMENDS FOR PAPAYA 83

84 PHILIPPINES RECOMMENDS FOR PAPAYA
Appendix Fig. 2. Layout of a papaya-pineapple cropping pattern.
 Appendix Fig. 3. Layout of a coffee-papaya cropping pattern.

PHILIPPINES RECOMMENDS FOR PAPAYA 85

86 PHILIPPINES RECOMMENDS FOR PAPAYA
Appendix Fig. 4. Layout of a coconut-coffee-papaya cropping pattern.
 Appendix Fig.5. Layout of a coconut-papaya-pineapple cropping pattern

PHILIPPINES RECOMMENDS FOR PAPAYA 87

88 PHILIPPINES RECOMMENDS FOR PAPAYA
Appendix Fig. 6. Layout of a coconut-coffee-papaya-pineapple cropping pattern
Appendix Fig. 7. Marketing channels for papaya, San Pablo City, 1991–92.

Appendix Fig. 8. Marketing channels for 'Sinta' papaya, Laguna, 1998.

PHILIPPINES RECOMMENDS FOR PAPAYA 89

 Appendix Table 1. Farm to wholesale costs and returns of papaya by cycle, by yield group, by variety, and by region, Philippines, 2001–2002.

SOUTHERN TAGALOG BICOL SOUTHERN MINDANAO

Sintaa Nativeb Nativeb Soloc Nativeb (for canning)

Item Low High Average Annual Low High Average Annual Low High Average Annual Low High Average Annual Low High Average Annual

Yield (kg/ha) 48,600 70,177 59,389 39,592 15,000 24,000 19,500 7,800 16,875 40,000 28,438 11,375 79,120 154,290 116,705 51,869 77,100 93,000 85,050 34,020
Price of Output
Farmgate (P/kg) 10.00 10.00 10 10 8.00 8.00 8 8 4.00 4.00 4 4 10.00 10.00 10 10 2.25 2.25 2 2
Wholesale (P/kg) 20.00 20.00 20 20 10.00 10.00 10 10 10.00 10.00 10 10 33.00 33.00 33 33 2.75 2.75 3 3
Gross Returns
Farmgate (P/ha) 486,000 701,770 593,885 395,923 120,000 192,000 156,000 62,400 67,500 160,000 113,750 45,500 791,200 1,542,900 1,167,050 518,689 173,475 209,250 191,363 76,545
Wholesale (P/ha) 972,000 1,403,540 1,187,770 791,847 150,000 240,000 195,000 78,000 168,750 400,000 284,375 113,750 2,610,960 5,091,570 3,851,265 1,711,673 212,025 255,750 233,888 93,555
Production Costs (P/ha)
Farm Inputs d
Seeds 5,498 10,000 7,749 5,166 61 250 156 62 200 7,500 3,850 1,540 15,000 15,000 15,000 6,667 3,000 3,000 3,000 1,200
Fertilizer 2,785 9,493 6,139 4,093 250 5,520 2,885 1,154 3,900 7,315 5,608 2,243 51,422 87,000 69,211 30,760 2,475 2,970 2,723 1,089
Chemicals 0
Insecticide 200 2,000 1,100 733 1,000 1,000 400 720 1,000 860 344 9,023 12,890 10,957 4,870 4,435 4,060 4,248 1,699
Weedicide 0 800 800 320 1,022 1,022 409 9,450 13,500 11,475 5,100 3,940 1,073 2,507 1,003
Fungicide 300 1,485 893 595 20,914 29,877 25,396 11,287 2,681 3,145 2,913 1,165
Other chemicals 310 310 207
Labor Costs 0
Land preparation 12,000 14,250 13,125 8,750 6,500 6,000 6,250 2,500 4,450 5,000 4,725 1,890 6,780 6,780 6,780 3,013 6,780 6,780 6,780 2,712
Pre-harvest 40,000 49,000 44,500 29,667 25,000 28,000 26,500 10,600 24,000 30,000 27,000 10,800 44,500 44,500 44,500 19,778 41,151 41,151 41,151 16,460

90 PHILIPPINES RECOMMENDS FOR PAPAYA

Post-harvest 4,300 8,520 6,410 4,273 4,000 4,000 4,000 1,600 3,750 6,000 4,875 1,950 60,800 60,800 60,800 27,022 30,840 36,800 33,820 13,528
Depreciation 505 7,532 4,019 2,679 360 1,543 952 381 270 1,020 645 258 1,679 2,712 2,196 976 1,746 1,671 1,709 683
Land (tax/rental) 20,000 20,000 20,000 13,333 500 1,000 750 300 500 600 550 220 30,000 30,000 30,000 13,333 25,000 30,000 27,500 11,000
Total Production Costs (P/ha) 85,588 122,590 104,244 69,496 37,471 47,313 43,292 17,317 37,790 59,457 49,135 19,654 249,568 303,059 276,314 122,806 122,048 130,650 126,349 50,540
Marketing Costs (P/ha) e 97,200 140,354 118,777 79,185 30,000 48,000 39,000 15,600 50,625 120,000 85,313 34,125 844,210 1,646,274 1,245,242 553,441 38,550 46,500 42,525 17,010
Total Costs (P/ha) 182,788 262,944 223,021 148,681 67,471 95,313 82,292 32,917 88,415 179,457 134,447 53,779 1,093,778 1,949,333 1,521,556 676,247 160,598 177,150 168,874 67,550
Net Farm Income (P/ha) 400,413 579,180 489,641 326,428 82,529 144,687 112,708 45,083 29,710 100,543 64,616 25,846 541,632 1,239,841 890,737 395,883 51,427 78,600 65,014 26,005
Net Wholesale Income (P/ha) 789,213 1,140,596 964,749 643,166 82,529 144,687 112,708 45,083 80,335 220,543 149,928 59,971 1,517,182 3,142,237 2,329,709 1,035,426 51,427 78,600 65,014 26,005

Total Cost/Yield (P/kg)

Farmgate 1.76 1.75 1.76 1.76 2.50 1.97 2.22 2.22 2.24 1.49 1.73 1.73 3.15 1.96 2.37 2.37 1.58 1.40 1.49 1.49
Wholesale 3.76 3.75 3.76 3.76 4.50 3.97 4.22 4.22 5.24 4.49 4.73 4.73 13.82 12.63 13.04 13.04 2.08 1.90 1.99 1.99
Net Income/Yield (P/kg)
Farmgate 8.24 8.25 8.24 8.24 5.50 6.03 5.78 5.78 1.76 2.51 2.27 2.27 6.85 8.04 7.63 7.63 0.67 0.85 0.76 0.76
Wholesale 16.24 16.25 16.24 16.24 5.50 6.03 5.78 5.78 4.76 5.51 5.27 5.27 19.18 20.37 19.96 19.96 0.67 0.85 0.76 0.76

a
Crop cycle covers 18 months; b Crop cycle covers 2.5 years (30 months); cCrop cycle covers 27 periods (27 months);dBased on current costs; eInclude transport and handling costs
Source: Laude (2002)
STRIVE Foundation Socio-Economic Survey 2002
In: Laude, T.P. Potential impact of biotechnology adoption on the productivity, profitability, and global competitiveness of the Philippine papaya industry. Unpublished B.S. Thesis. University of the Philippines Los Baños, College, Laguna. April 2002.
Gonzales, L.A.; Hautea, R.A.; Laude, T.P. The Philippine papaya industry: Prospects and strategic directions. Final report submitted to the ISAAA, January 2003.
Appendix Table 2. Farm to wholesale costs and returns of papaya by region,
Philippines, 2005.

Item Luzona Visayasb Mindanaoc

Yield (kg/ha) 19,589 31,952 42,944

Price of Output
Farmgate (P/kg) 7 5 6
Wholesale (P/kg) 15 15 18
Gross Returns
Farmgate (P/ha) 143,653 143,784 263,035
Wholesale (P/ha) 293,837 479,282 767,632
Production Costs (P/ha)
Farm Inputsd
Seeds 2,256 1,812 3,933
Fertilizer 2,497 7,034 15,925
Chemicals
Insecticide 492 1,060 3,284
Weedicide 243 3,051
Fungicide 595 6,226
Other chemicals 207
Labor Costs
Land preparation 4,380 3,200 2,863
Pre-harvest 17,022 9,200 18,119
Post-harvest 2,608 7,646 20,275
Depreciation 1,106 968 830
Land (tax/rental) 4,618 8,393 12,167
Total Production Costs (P/ha) 36,023 39,312 86,673
Marketing Costs (P/ha)e 48,973 200,020 458,217
Total Costs (P/ha) 84,996 239,332 544,890
Net Farm Income (P/ha) 107,630 104,472 176,362
Net Wholesale Income (P/ha) 208,841 239,949 222,742

Total Cost/Yield (P/kg)

Farmgate 1.84 1.23 2.02
Wholesale 4.34 7.49 12.69
Net Income/Yield (P/kg)
Farmgate 5.49 3.27 4.11
Wholesale 10.66 7.51 5.19
a
Includes Sinta hybrid variety and traditional strains (Cavite Special and Morado).
b
Includes traditional strains (Cavite Special and Morado).
c
Includes Solo variety and traditional strains for canning (Cavite Special and Morado).
d
Based on current costs.
e
Include transport and handling costs to wholesale market.
Sources: Laude (2002)
ABSP-ISAAA Socio-Economic Survey 2005
In: Laude, T.P. Ex-ante analysis of the economic effects of papaya biotechnology in the
Philippines. Unpublished M.S. Thesis. University of Illinois at Urbana-Champaign, Urbana,
Illinois, April 2006.

PHILIPPINES RECOMMENDS FOR PAPAYA 91