Product Of Australia
Paw paws are an excellent source of vitamins A and C, a good source of dietary fibre, potassium and contain some vitamin B1. Papaw is low in kilojoules with 165kJ/100g.
100g of paw paw yields the following:
- Calories – 39
- Total Carbs – 3% of DV
- Protein – 0.61g
- Dietary Fibre – 7% of DV
- Vitamin A – 22% of DV
- Vitamin C – 103% of DV
- Calcium – 2% of DV
- Iron – 1% of DV
*Percent Daily Values are based on a 2000 calorie diet.
Paw Paws are delicate fruit requiring very careful handling in order to minimise bruising. Bruised or damaged papaws are highly susceptible to postharvest rots which can rapidly spread to other fruit.
Paw Paws, being a tropical crop, are susceptible to chilling injury below 13°C. A relative humidity range of 85 to 90% is desirable for storage. Higher humidity creates fungal rot problems and lower humidity causes excessive drying out of the Paw Paws.
Controlled Ripening: Paw Paws can be ripened quickly by the use of ethylene and high temperatures. Ethylene at a concentration of 200ul/l at 30 – 32°C for 2 – 3 days will hasten ripening. The period of treatment and stage of maturity at harvest will determine the ripeness achieved. The process of rapid fruit ripening reduces the possibility of various fruit rots as they are not allowed the time to develop.
Consumer Storage: Ripen at room temperature and store in the refrigerator crisper for a short time.