Papayas should not be packed on their bases because they soften from the base up. Packers should guard against overfilling the cartons. All are made of fiberboard. Ventilation holes must be provided to allow for both horizontal and vertical cooling. In addition, cartons should be compatible with the importing country's palletization system.
Importers require papayas at specific stages of ripeness for optimal sales.
Stages vary from 50 to 70 percent yellow depending on importer, market, and time of year. Color stages for air shipments can vary from 20 to 50 percent, with selections generally being more rigid during the summer months because of accelerated ripening rates on arrival in importing countries. Fruits that are exported at less than 20 percent yellow will fail to ripen adequately when temperatures in importing countries are low, particularly during winter. Papayas can be transported by sea when they are shipped at optimal harvest maturity that is, when they exhibit one or two yellow streaks. Pre-cooling and palletization are essential to prolong shelf life and prevent bruising during shipping.