Papaya

Sauls Extension Horticulturist. Papaya is native to Central America and is grown in tropical and warmer subtropical areas worldwide. It is a large. The papaya (from Carib via Spanish), papaw or pawpaw is the plant Carica papaya, one of the 22 accepted species in the genus Carica of the family Caricaceae. Its origin is in the tropics of the Americas, perhaps from southern Mexico and neighboring Central America. 1 Description; 2 Origin and distribution.

Papaya Papaya trunk with immature fruit Kingdom: Division: Class: Order: Family: Genus: Carica Carica papaya Papaya is a tall in the Carica; its is also called papaya. It is to the region of, mainly from southern to.

Now these plants are grown in all regions of the world. Papayas are plants of tropical regions and, for growth and fruit production, they need a warm climate. They cannot live with low. This is now the only in its genus. As a result of genetic research, the other species were put in three new genera.

Papaya seedlings. It is a large plant, like a, without; it is a herbaceous plant because the stem does not have much and remains soft and green until its death.

The single grows from 5 to 10 m tall with all the on the top. The leaves are large, 50–70 cm wide. Some plants have perfect (with female and male organs) flowers but other plants have flowers with only one sex (female or male). Generally, the fruit is oval to nearly round and, in some cases, like a big. Fruits are 15-50 and 10–20 cm, and up to 9. The of the fruit is thin and tough; it is not eaten because is too. First, the skin is green but it changes to in fruits, ready to be eaten.

In a ripe fruit, the pulp is,,, and even light. Inside the fruit, there are many small. Uses [ ] Ripe papayas are eaten fresh, after taking out the skin and the seeds; sometimes, they are cut in small pieces and mixed with other fruits for a fruit. Papayas that are not completely ripe can be cut in pieces and cooked with and eaten as. In tropical regions, it is very popular to take papaya juice, after taking the skin and seeds out; this juice can be mixed with to make. Rave Report 11 Keygen Torrent. Green papayas, those that are not ripe, are eaten in some countries in salads, and but they should be before eating them. Young leaves and stems are also cooked as a vegetable.

Green papaya is used in, both raw and cooked. The papaya is a source of and; a good source of, and and an excellent source of (ascorbic acid). The (a like milk) from the green fruits, the leaves and the stem are rich in papain, an that breaks down tough. Papain is a component in products ( meat tenderizers) sold in and that is used to make meat softer before cooking it.

Papaya seeds have a peppery taste and are a great substitute for black peppercorns. References [ ]. • ↑ Morton, Julia F.. Retrieved 20 July 2009. California Rare Fruit Growers. Retrieved 19 July 2006.

• Aradhya M.K. A phylogenetic analysis of the genus Carica L. (Caricaceae) based on restriction fragment length variation in a cpDNA intergenic spacer region. Resources Crop Evol. • Van Droogenbroeck B. AFLP analysis of genetic relationships among papaya and its wild relatives (Caricaceae) from Ecuador.

105: 289–297. • Duke, James A.. Retrieved 19 July 2009. • Other websites [ ] Wikimedia Commons has media related to.

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

The are 5-parted and highly dimorphic, the male flowers with the stamens fused to the petals. The female flowers have a superior ovary and five contorted petals loosely connected at the base.: 235 Male and female flowers are borne in the leaf axils, the males in multiflowered, the female flowers is few-flowered dichasia. The flowers are sweet-scented, open at night and are moth-pollinated. The fruit is a large about 15–45 cm (5.9–17.7 in) long and 10–30 cm (3.9–11.8 in) in diameter.: 88 It is when it feels soft (as soft as a ripe or a bit softer) and its skin has attained an amber to orange hue. Origin and distribution [ ] to Mexico and northern, papaya has become throughout the,,,,, and other and regions of the world.

Cultivation [ ] Papaya plants grow in three sexes: male, female,. The male produces only pollen, never fruit. The female will produce small, inedible fruits unless pollinated. The hermaphrodite can self-pollinate since its flowers contain both male and female. Almost all commercial papaya orchards contain only hermaphrodites. Originally from southern Mexico (particularly and ),, and northern, the papaya is now cultivated in most tropical countries.

In cultivation, it grows rapidly, fruiting within three years. It is, however, highly frost-sensitive, limiting its production to. 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 the states. It prefers sandy, well-drained soil, as standing water will kill the plant within 24 hours. For cultivation, however, only female plants are used, since they give off a single flower each time, and close to the base of the plant, while the male gives off multiple flowers in long stems, which result in poorer quality fruit. [ ] Cultivars [ ]. Papayas with yellow flesh 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 papaya with, they had developed conventionally bred, nongenetically engineered papaya resistant to PRV. Genetically engineered cultivars [ ] Carica papaya was the first to have its sequenced. In response to the (PRV) outbreak in Hawaii, in 1998, genetically altered papaya were approved and brought to market (including 'SunUp' and 'Rainbow' varieties.) Varieties resistant to PRV have some DNA of this virus incorporated into the DNA of the plant.

As of 2010, 80% of Hawaiian papaya plants were genetically modified. The modifications were made by scientists who made the modified seeds available to farmers without charge. Diseases and pests [ ] Viruses [ ] is a well-known virus within plants in Florida. The first signs of the virus are yellowing and vein-clearing of younger leaves, as well as mottling yellow leaves.

Infected leaves may obtain blisters, roughen or narrow, with blades sticking upwards from the middle of the leaves. The petioles and stems may develop dark green greasy streaks and in time become shorter. The ringspots are circular, C-shaped markings that are darker green than the fruit itself. In the later stages of the virus, the markings may become gray and crusty. Viral infections impact growth and reduce the fruit's quality.

One of the biggest effects that viral infections have on papaya is the taste. As of 2010, the only way to protect papaya from this virus is genetic modification. The destroys the plant until only a small tuft of leaves are left. The virus affects both the leaves of the plant and the fruit. Leaves show thin, irregular, dark-green lines around the borders and clear areas around the veins. The more severely affected leaves are irregular and linear in shape.

The virus can infect the fruit at any stage of its maturity. Fruits as young as 2 weeks old have been spotted with dark-green ringspots about 1 inch in diameter. Rings on the fruit are most likely seen on either the stem end or the blossom end. In the early stages of the ringspots, the rings tend to be many closed circles, but as the disease develops, the rings will increase in diameter consisting of one large ring.

The difference between the ringspot and the mosaic viruses is the ripe fruit in the ringspot has mottling of colors and mosaic does not. Fungi [ ] The fungus is known to specifically attack papaya, especially the mature fruits. The disease starts out small with very few signs, such as water-soaked spots on ripening fruits. The spots become sunken, turn brown or black, and may get bigger. In some of the older spots, the fungus may produce pink spores.

The fruit ends up being soft and having an off flavor because the fungus grows into the fruit. The fungus occurs as a superficial white presence on the surface of the leaf in which it is easily recognized. Tiny, light yellow spots begin on the lower surfaces of the leaf as the disease starts to make its way. The spots enlarge and white powdery growth appears on the leaves.

The infection usually appears at the upper leaf surface as white fungal growth. Powdery mildew is not as severe as other diseases.

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

Cutehtml Serial Podcast. Pests [ ] Papaya production – 2014 Country (millions of ) 5.6 1.6 0.8 0.8 0.8 World 12.7 Source: of the The papaya fruit fly lays its eggs inside of the fruit, possibly up to 100 or more eggs. The eggs usually hatch within 12 days when they begin to feed on seeds and interior parts of the fruit. When the mature usually 16 days after being hatched, they eat their way out of the fruit, drop to the ground, and in the soil to emerge within one to two weeks later as mature flies. The infected papaya will turn yellow and drop to the ground after infestation by the papaya fruit fly. The is a 0.5-mm-long brown or orange-red or a green, greenish yellow translucent oval pest. They all have needle-like piercing-sucking mouthparts and feed by piercing the plant tissue with their mouthparts, usually on the underside of the plant.

The spider mites spin fine threads of webbing on the host plant, and when they remove the sap, the mesophyll tissue collapses and a small chlorotic spot forms at the feeding sites. The leaves of the papaya fruit turn yellow, gray, or bronze.

If the spider mites are not controlled, they can cause the death of the fruit. The papaya whitefly lays yellow, oval eggs that appear dusted on the undersides of the leaves. They eat papaya leaves, therefore damaging the fruit. There, the eggs developed into flies in three stages called instars. The first instar has well-developed legs and is the only mobile immature life stage. The crawlers insert their mouthparts in the lower surfaces of the leaf when they find it suitable and usually do not move again in this stage. The next instars are flattened, oval, and scale-like.

In the final stage, the pupal whiteflies are more convex, with large, conspicuously red eyes. Production [ ] In 2014, global production of papayas was 12.7 million, led by India with 44% of the world total (table). Global papaya production grew significantly over the early 21st Century, mainly as a result of increased production in India and demand by the United States. Nutrition [ ] Papayas, raw Nutritional value per 100 g (3.5 oz) 179 kJ (43 kcal). • Units • μg = • mg = • IU = Percentages are roughly approximated using for adults. Source: Raw papaya pulp contains 88% water, 11%, and negligible and (table).

In a 100 gram amount, papaya fruit provides 43 and is a significant source of (75% of the, DV) and a moderate source of (10% DV), but otherwise has low content of (see table). Culinary uses [ ] The ripe fruit of the papaya is usually eaten raw, without skin. The unripe green fruit can be eaten, usually in,, and.

Green papaya is used in cooking, both raw and cooked. In, papaya is used to make such as and such as when still not fully ripe. In, the unripe green fruits and young leaves are boiled for use as part of salad, while the flower buds are and with chillies and green tomatoes as papaya flower vegetable dish. Papayas have a relatively high amount of, which can be used to make.

The smell of ripe, fresh papaya flesh can strike some people as unpleasant. In Brazil, the unripe fruits are often used to make sweets.

The black seeds of the papaya are edible and have a sharp, spicy taste. They are sometimes ground and used as a substitute for.

In some parts of, the young leaves of the papaya are and eaten like. Meat tenderizing [ ] Both green papaya fruit and the tree's are rich in, a used for and other proteins, as practiced currently by Americans and people of the Caribbean region. It is now included as a component in some powdered meat tenderizers. Phytochemicals [ ] Papaya skin, pulp and seeds contain a variety of, including and, as well as and benzyl glucosinates, with skin and pulp levels that increase during ripening. Papaya seeds also contain the substance. Traditional medicine [ ] In some parts of the world, papaya leaves are made into tea as a treatment for, but the mechanism is not understood and no treatment method based on these results has been scientifically proven. Allergies and side effects [ ] Papaya releases a latex fluid when not ripe, possibly causing irritation and an allergic reaction in some people.

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