Color development during sea shipment usually increases from 10 to 40 percent over 10 days at 12oC, and increases further during the customs, clearance, and delivery periods. When possible, containers should be delivered to the buyer to ensure cold-chain maintenance. Papayas harvested at more advanced stages of ripening will display a significantly reduced storage life. Because papayas produce ethylene when they ripen, they should not be stored or shipped with ethylene-sensitive produce. As noted earlier, papayas are particularly susceptible to postharvest losses because they are easily damaged and infected by disease.
Measures papaya handlers can take to control fruit loss are shown below, by risk factor.
During ripening, bruised areas will develop into soft, dark regions that are susceptible to secondary microbial infection. Similar problems can result from poor handling during washing, grading, and packing. Papaya handlers can minimize fruit damage by taking protective measures throughout all handling stages. Staff should be trained in proper harvesting techniques. As noted earlier, stems should be removed in the field to prevent puncturing or scratching of adjacent fruit, and fruit should never be thrown or dropped.