The word “carica” refers to papaya all throughout the world. It is indigenous to tropical America, primarily in Mᴇxɪᴄᴏ and Cᴏsᴛᴀ Rɪᴄᴀ. Due to its strong nutritional and theʀᴀᴘᴇutic value, papaya is of particular significance.
The highest papaya production areas in the hill station are Mizoram, Tripura, and ᴍᴀɴipur. In Iɴᴅɪᴀ, it has the fifth-highest commercial yield. Papaya is produced annually in excess of 6 million tonnes worldwide. The world’s largest producer of papaya, Iɴᴅɪᴀ produces about 3 million tonnes of it annually.
It is a semi-tall cultivar that bears its fruits profusely low on the trunk and is dioecious with a low percentage of male plants. It’s interesting that this type, which is also known as Madhu Bindu, is so common in Iɴᴅɪᴀ.
One ᴍᴀɴ may simply swallow one fruit, therefore the name “solo.” This Hawaiian species has small, pyriform fruits with pulp that is yellowish orange in color. It also has outstanding keeping qualities.
There are no male plants in the cultivar. Either female or hermaphrodite plants make up its flora. Female plants produce fruits that are nearly seedless and of exceptional quality. These plants grow quickly, have purple-tinged stem and leaf stalks, and produce medium- to large, ovoid-shaped, sweet-tasting fruits with orange-colored pulp.
The vulnerability of papaya to frost must be understood. In terms of climate, it needs a tropical environment. The papaya plant can be grown up to an altitude of 1000–1200 m above mean sea level (MSL) and needs a warm, humid atmosphere. It does well in the temperature range of 38 to 440°C, with the best range being 22 to 360°C, with a daytime maximum of 350°C and a nighttime minimum of 250°C. It thrives in well-drained soil with a pH range of 6-7 and needs fertile soil; deep clayey, calcareous, and rocky soils are not suitable.
Harvesting and Storing Papaya:
After being planted, papaya begins to bear fruit after 10 months. The economic life, however, is limited 3–4 years. Fruits are picked when their color begins to slightly yellow. Fruit must not be harmed during harvesting to avoid spoiling. ᴍᴀɴual harvesting is frequently done.
The fruits are then packed in cartons with padding after being washed with water or a fungicide. Fruit ripens after harvesting about 5–6 days, depending on the ambient temperature. Fruits cannot be kept at 0°C for longer than 4-5 weeks, thus each fruit is wrapped in newspaper to ripen.
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Video resource: Noal Farm