FRESH WHOLE PAPAYA

FRESH WHOLE PAPAYA – EXPORT QUALITY

Main Export Varieties

• Red Flesh Papaya (Tien Giang, Dong Thap): Deep red-orange flesh, intensely sweet & aromatic
• Yellow Flesh Papaya (Da Lat, Binh Thuan): Bright yellow flesh, mild sweet & crisp
• Hawaii (Solo type): Small fruit, orange flesh, preferred for USA/EU markets
• Taiwan Papaya (Tainung): Elongated fruit, red flesh, high yield

Harvest Seasons

• Red Flesh: Year-round, peak May–Oct
• Yellow Flesh: Year-round, peak Nov–Apr
• Hawaii & Tainung: Year-round, stable supply

Export Quality Standards

• Ripeness 70–80% (20–30% yellow skin), straight shape, no deformity
• Uniform red/yellow flesh, thick meat, minimal seed cavity, sweetness ≥11° Brix
• Free from pests, stem rot, and bruises
• Fruit weight: 0.4 – 2.5 kg
• Certifications: GlobalGAP, VietGAP, Phytosanitary, BRC, ISO 22000

Popular Sizes

• Size 4–6 fruits/kg (1.6–2.5 kg)
• Size 7–9 fruits/kg (1.1–1.4 kg)
• Size 10–12 fruits/kg (0.8–1.0 kg)
• Size 13–18 fruits/kg (0.4–0.7 kg, mainly USA/EU)

Packing

• 5kg or 10kg carton boxes with ventilation holes
• Individual foam net + tissue paper wrapping
• 4–18 fruits per carton depending on size
• Pallet: 120–160 cartons/pallet
• Or customized as per customer request

Loading Capacity – 40ft Reefer Container

• 18,000 – 24,000 fruits (~20–23 tons)

Storage & Transportation

• Temperature: 10–13°C (do not go below 9°C to avoid chilling injury)
• Humidity: 85–90%
• Shelf life: 21–28 days