Cooking/Mexican Papaya/Pawpaw

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Storage Guidelines

Commercial storage guidance for papaya, general (not fully ripe fruit). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.

At the cool end of the range storage is limited by chilling injury (skin scald, hard lumps in the pulp, water-soaked flesh) and at the warm end fruit ripen slowly; chilling susceptibility falls as fruit ripen. Produces significant ethylene: store apart from ethylene-sensitive produce. Source: USDA Agriculture Handbook 66 (rev. 2016).

Nutritional Information

Maturity of the Cooking/Mexican papaya group is not established. Do not substitute ripe-fruit composition for a potentially immature cooking form.