Papaya is a fruit which requires a special care both during and after its havest. Because of its special qualities, any abrupt treatment might represent a mechanical damage that, while not readily apparent in its green stage, would later appear and lessen the quality of the fruit. For this reason, MonteRico takes great care of our fruit beginning at the point of origin.
Papaya produces high levels of ethylene gas wich can, it turn, have the effect of accelerating the ripening process. Because of this, it is necessary throughout the transport and storage of the fuit to maintain a temperature of between 50 and 65 degrees Fahrenheit (12-18 C). Should it be desirable to retard the maturation process, the temperature should not be dropped below 50 degrees Fahrenheit (10 C) and will need periodic ventilation. In the oppsite case of wishing to ripen the fruit at an accelerated rate, the maximum temperature without causing harm to the fruit is 75 degrees Fahrenheit (23 C). Should these temperatures not be respected, burns form the cold or over-ripening may occur. The care depends entirely on the stage of maturation we desire our fruit to be in.