Papaya cultivation in India

Thursday, 27 March 2014

VIRAL DISEASES

1. Rosetting – Shortening of the internodes.

2. Chlorosis – Weakening of the green color of the leaves.

3. Yellowing – Chlorosis and dominance of yellow color of the leaves.

4. Mosaic – Pale green, yellow or chlorotic areas sharply bordered by
small vines of the leaves that are often angular in appearance.

5. Mottle – Discolored areas of various rounded shapes, often diffusely bordered.

6. Leaf spots – Single or concentric rings of chlorotic or necrotic areas to large irregular patches of the leaves.

7. Vein clearing – Vein appearances of the leaves are translucent
rather than chlorotic or yellow.

8. Papaya leaf curl – Crinkling and curving of leaves with margins rolled down and inward.

Prevention

1. Control all insects that are virus carriers like aphids, white fly,
leafhopper, mealy bug, thrips and mites or insects that produce viral disease.

2. Use herbal insecticides for control of the virus carriers.

3. Remove weeds and other plants which are virus alternate host like kalabasa, sitaw and patani.

4. Rouge and bury or burn infected plants to destroy the virus source.

5. Disinfect all tools and equipment being used to cut any part of the plant after each use in every plant. Use 3% formalin / aniline solution.

6. Spray Lime sulfur one a week for 4 consecutive weeks and once a month thereafter.

ACI Agro Solution
ISO 22000-2005,ISO 9001:2008, FSSAI, SSI, Seeds, Spice Board Of India, WHO GMP & NPOP, USDA, SGS organic certified.
Add.: J-507, AB, Sarna Dungar Industrial Area JAIPUR (RAJ.) 302012
MOB NO. +91-7597920642, +91 9414246808, +91-9314507455 (Neeraj Bhatnagar)
email: info@aciagro.com, director@aciaagro.com , marketing@aciagro.com
http://www.aciagrosolution.com
http://www.stevia.blogspot.com
http://www.indiamart.com/aciagrosolution
www.aciguarclutivationinindia.blogspot.in

Removing unwanted male plants

It is necessary to keep 10% male plants in papaya orchards for good pollination, where dioeciously varieties are cultivated. As soon as the plants flower, extra male plant should be uprooted. The hermaphrodite plants produce good-quality fruits and should not be confused, after ensuring 1 plant/pit. Earthing-up should be done 30cm in radius around the plants on or before the onset of monsoon to avoid water logging. It also helps plants to stand erect. I n red lady papaya both male and female flower bears on same plant therefore, removing of unwanted male flower is not required.

Aftercare

Proper care should be taken to save the seeding in the field especially against insect pests and heavy rainfall in early stage. In frost-prone areas, they should be protected with small thatches or polythene structure. Some extra seedling reserved in the nursery may be utilized for gap filling. since sufficient space is available between rows, papaya-based cropping systems (sequential and intercropping) are most remunerative. Papaya + tobacco intercropping in north Bihar ideal. It is advised not to grow crops like chili, tomato, brinjal and lady’s finger to avoid viruses as they act like hosts. No intercrop should be taken when flowering and fruiting start. A suitable crop rotation must be followed to maintain soil fertility and to avoil replant problem. Intercropping leguminous crop after non-leguminous ones, shallow-rooted corps ones are beneficial.

YIELD:

The fruit yield of papaya varies widely according to variety, soil, climate and management of the orchard. On an average each plant of improved varieties bears 30-45 fruits, weighing 40-75kg in one fruiting season. On an average, yield of 60-75 tones/ha may be expected in a season from an orchard of papaya.

HARVESTING:

Fig 6: Fresh papaya fruit harvested for sale.

The appearance of yellow color traces on the green fruit is an indication of maturity and ready for harvest. The papaya fruits shall be harvested when 25% or ¼ of the fruit is ripen. Hold on the fruit, twist until it snaps or cut peduncle with a shape knife. Handle the fruit carefully to avoid bruising and unnecessary cuts. Never drop fruits to the ground. On tall trees, use ladder to reach and pick the fruits by hand. Place the fruits gently on baskets with soft padding. Fruits should be delivered to the packinghouse of cannery 2-4 hours from harvest. Heavily bruised, damaged, diseased, over-ripe, or old fruits are rejects.

Marketing

Markets of papaya are: domestic, export and processing plants. There are fruit traders and consolidators who buy from farmers and transport them to the cities for retailers. Some big fruit processors and exporters enter into growers marketing contract. Other growers have their own market outlets or suki. Prices vary according to variety and the supply and demand situation.
While papaya has a big export demand, only a few exporting companies have access to these markets because of the stringent requirements and big capital outlay. Government agencies like D.A. and DTI with their
commercial and agricultural attaches assigned abroad can greatly help develop export market for papaya and other fruit commodities produced in the Philippines.

Best time for papaya cultivation

The best time for papaya farming is in between February to May in Madhya Pradesh and Rajasthan regions. In this period the production of this crop is better than any other months of the years

Food Uses papaya

Ripe papayas are most commonly eaten fresh, merely peeled, seeded, cut in wedges and served with a half or quarter of lime or lemon. Sometimes a few seeds are left attached for those who enjoy their peppery flavor but not many should be eaten. The flesh is often cubed or shaped into balls and served in fruit salad or fruit cup. Firm-ripe papaya may be seasoned and baked for consumption as a vegetable. Ripe flesh is commonly made into sauce for shortcake or ice cream sundaes, or is added to ice cream just before freezing; or is cooked in pie, pickled, or preserved as marmalade or jam. Papaya and pineapple cubes, covered with sugar sirup, may be quick-frozen for later serving as dessert. Half-ripe fruits are sliced and crystallized as a sweetmeat.

Papaya juice and nectar may be prepared from peeled or unpeeled fruit and are sold fresh in bottles or canned. In Hawaii, papayas are reduced to puree with sucrose added to retard gelling and the puree is frozen for later use locally or in mainland USA in fruit juice blending or for making jam.

Unripe papaya is never eaten raw because of its latex content. [Raw green papaya is frequently used in Thai and Vietnamese cooking.] Even for use in salads, it must first be peeled, seeded, and boiled until tender, then chilled. Green papaya is frequently boiled and served as a vegetable. Cubed green papaya is cooked in mixed vegetable soup. Green papaya is commonly canned in sugar sirup in Puerto Rico for local consumption and for export. Green papayas for canning in Queensland must be checked for nitrate levels. High nitrate content causes detinning of ordinary cans, and all papayas with over 30 ppm nitrate must be packed in cans lacquered on the inside. Australian growers are hopeful that the papaya can be bred for low nitrate uptake.

A lye process for batch peeling of green papayas has proven feasible in Puerto Rico. The fruits may be immersed in boiling 10% lye solution for 6 minutes, in a 15% solution for 4 minutes, or a 20% solution for 3 minutes. They are then rapidly cooled by a cold water bath and then sprayed with water to remove all softened tissue. Best proportions are 1 lb (.45 kg) of fruit for every gallon (3.8 liters) of solution.

Young leaves are cooked and eaten like spinach in the East Indies. Mature leaves are bitter and must be boiled with a change of water to eliminate much of the bitterness. Papaya leaves contain the bitter alkaloids, carpaine and pseudocarpaine, which act on the heart and respiration like digitalis, but are destroyed by heat. In addition, two previously undiscovered major D1-piperideine alkaloids, dehydrocarpaine I and II, more potent than carpaine, were reported from the University of Hawaii in 1979. Sprays of male flowers are sold in Asian and Indonesian markets and in New Guinea for boiling with several changes of water to remove bitterness and then eating as a vegetable. In Indonesia, the flowers are sometimes candied. Young stems are cooked and served in Africa. Older stems, after peeling, are grated, the bitter juice squeezed out, and the mash mixed with sugar and salt.

In India, papaya seeds are sometimes found as an adulterant of whole black pepper. Collaborating chemists in Italy and Somalia identified 18 amino acids in papaya seeds, principally, in descending order of abundance, glutamic acid, arginine, proline, and aspartic acid in the endosperm; and proline, tyrosine, lysine, aspartic acid, and glutamic acid in the sarcotesta. A yellow to brown, faintly scented oil was extracted from the sundried, powdered seeds of unripe papayas at the Central Food Technological Research Institute, Mysore, India. White seeds yielded 16.1% and black seeds 26.8% and it was suggested that the oil might have edible and industrial uses.