TABLE OF CONTENT
CONTENTS PAGE
Title Page – – – – – – – – i
Certification – – – – – – – ii
Dedication – – – – – – – – iii
Acknowledgements – – – – – – iv
Table of Contents – – – – – – – v
CHAPTER ONE
- INTRODUCTION – – – – – 1
CHAPTER TWO
- General Description of Pawpaw – – – 4
- Origin and Distribution of Pawpaw – – – 5
- Cultivation and Production of Pawpaw – – 7
- Culinary Uses of Pawpaw – – – – 7
- Chemical and Nutrients Composition of pawpaw – 9
- Pest and Diseases of Pawpaw – – – – 14
CHAPTER THREE
- Health Benefits of Pawpaw – – – – 19
- Antithelmintic and anti – amoebic properties – – 23
- Anti – inflammatory and Wound Healing Properties 24
- Age – Related Macular Degeneration (AMD) – 25
- Protection Against Lung and Prostate Cancers – 26
- Antifungal and Antibacterial properties – – 27
- Support Immune System – – – – – 28
CHAPTER FOUR
- SUMMARY AND CONCLUSION – – – 31
- Summary – – – – – – – 31
- Conclusion – – – – – – – 32
References
CHAPTER ONE
1.0 INTRODUCTION
The papaya (Carica papaya L.) is a tropical fruit that is native to the tropics of South America. According to the historical reports, it was first cultivated in Mexico several centuries ago but is currently being cultivated in most of the tropical countries. The current largest commercial producers of papaya include the United States, Mexico and Puerto Rico. Currently many genetically modified hybrid varieties are commercially available for cultivation, which are more resistant to diseases (Jiao et al., 2010). Over the past 40 years the production of papaya has increased drastically. The estimated production in the year 2009 was 10.21 million tons (Ezike et al., 2009).
Papaya is normally a single stem plant that can reach up to 10 meters, with spirally arranged leaves confined to the top of the trunk (Rice et al., 1987). It is a highly frost sensitive plant. The plant grows rapidly and starts fruiting within one and half to 3 years. The productive life of the plant is about three and a half year. Although there is a slight seasonal peak in its production in early summer and fall, yet the papaya tree can produce the fruit year round. The flowers appear on the axils of the leaves, maturing into large spherical, pearshaped fruit whose length can vary from 7 to 20 inches and can reach up to 2.5kg in weight. Papaya fruit has normally greenish yellow, yellow or orange color. The fruit is climacteric and exhibits an increase in respiration and ethylene production during ripening (Koslanund, 2003).
The fruit ripens rapidly at room temperature. It is ripe when it feels soft and its colour changes to amber or orange hue. The shelf life of the ripened fruit is short only 2 to 3 days (Archbold et al., 2003). The two flesh colours (red and yellow) of papaya fruit are controlled by the same single gene, however the yellow colour is dominant (Yamamoto, 2004). The red colour of papaya fruit is due to the accumulation of lycopene, whereas the yellow colour is the result of conversion of lycopene to β-carotene and β-cryptoxanthin (Hirschberg, 2001). As the fruit ripens, its colour changes, which is caused by the breakdown and disappearance of chlorophyll. The flesh colour of papaya fruit is considered a quality trait that correlates with its nutritional value and is linked to shelf life of the fruit. The full genomic sequences of both yellow and red fleshed papayas have been reported to be identical (Skelton et al., 2006).
CHAPTER TWO
2.0 General Description of Pawpaw
The papaya is a small, sparsely branched tree, usually with a single stem growing from 5 to 10 m (16 to 33 ft) tall, with spirally arranged leaves confined to the top of the trunk. Thelower trunk is conspicuously scarred where leaves and fruit were borne. The leaves are large, 50–70 cm (20–28 in) in diameter, deeply palmately lobed, with seven lobes. All parts of the plant contain latex in articulated laticifers. Papayas are dioecious. The flowers are five-parted and highly dimorphic; the male flowers have the stamens fused to the petals. The female flowers have a superior ovary and five contorted petals loosely connected at the base. Male and female flowers are borne in the leaf axils, and the males are multiflowered dichasia, and the female flowers are in few-flowered dichasia. The pollen grains are elongated and approximately 35 microns in length. The flowers are sweet-scented, open at night, and wind- or insect-pollinated.
The fruit is a large berry about 15–45 cm (5.9–17.7 in) long and 10–30 cm (3.9–11.8 in) in diameter. It is ripe when it feels soft (as soft as a ripe avocado or softer), its skin has attained an amber to orange hue and along the walls of the large central cavity are attached numerous black seeds.
2.1 Origin and Distribution of Pawpaw
Papaya plants grow in three sexes: male, female, and hermaphrodite. The male produces only pollen, never fruit. The female produces small, inedible fruits unless pollinated. The hermaphrodite can selfpollinate since its flowers contain both male stamens and female ovaries. Almost all commercial papaya orchards contain only hermaphrodites.
Originally from southern Mexico (particularly Chiapas and Veracruz), Central America, northern South America, and Southern Florida the papaya is now cultivated in most tropical countries. In cultivation, it grows rapidly, fruiting within 3 years. It is, however, highly frost-sensitive, limiting its production to tropical climates. Temperatures below −2 °C (29 °F) are greatly harmful if not fatal. In Florida, California, and Texas, growth is generally limited to southern parts of those states. It prefers sandy, well-drained soil, as standing water can kill the plant within 24 hours.
Cultivars
Two kinds of papayas are commonly grown. One has sweet, red or orange flesh, and the other has yellow flesh; in Australia, these are called “red papaya” and “yellow papaw”, respectively. Either kind, picked green, is called a “green papaya”.
The large-fruited, red-fleshed ‘Maradol’, ‘Sunrise’, and ‘Caribbean Red’ papayas often sold in U.S. markets are commonly grown in Mexico and Belize.
In 2011, Philippine researchers reported that by hybridizing papaya with Vasconcellea quercifolia, they had developed papaya resistant to papaya ringspot virus (PRV).
2.2 Cultivation and Production of Pawpaw
In 2018, global production of papayas was 13.3 million tonnes, led by India with 45% of the world total. Global papaya production grew significantly over the early 21st century, mainly as a result of increased production in India and demand by the United States. The United States is the largest consumer of papaya worldwide.
2.3 Culinary Uses of Pawpaw
The unripe green fruit can be eaten cooked, but not raw due to its poisonous latex content. The ripe fruit of the papaya is usually eaten raw, without skin or seeds. The black seeds of the papaya are edible and have a sharp, spicy taste.
Green papaya is used in Southeast Asian cooking, both raw and cooked. In some parts of Asia, the young leaves of the papaya are steamed and eaten like spinach.
Papayas became a part of Filipino cuisine after being introduced to the islands via the Manila galleons. Unripe or nearly ripe papayas (with orange flesh but still hard and green) are julienned and are commonly pickled into atchara, which is ubiquitous as a side dish to salty dishes. Nearly ripe papayas can also be eaten fresh as ensaladang papaya (papaya salad) or cubed, and eaten dipped in vinegar or salt. Green papaya is also a common ingredient or filling in various savory dishes such as okoy, tinola, ginataan, lumpia, and empanada, especially in the cuisines of northern Luzon.
