TYPE TREE

Papaya is a large herbaceous plant, with little or no branches, 3 – 10m high and with an average life expectancy of 3-5 years depending on the variety. Leaves are large, propeller-shaped, long stalks, 50–70 cm in diameter, about 7 grooves. White or blue flowers, small calyx, large five-pointed rim. Papaya fruit is big, round, long, soft when ripe, the seeds are brown or black depending on the variety, with many seeds.

SEEDLING

Red-fleshed papaya is a Japanese variety, farmers can breed and cultivate themselves.

CROPS

Planted all year round, best planted at the beginning of the rainy season.

AREA AND PRODUCTION

• Area: 1000 square meters.
• Number of 300 trees
• Yield: about 4000kg per 1000 square meters.
  

CULTIVATION PROCESS

SOIL

Land to clean the grass with a grass generator, kill bacteria with lime concentrate, make beds, open drains, mix 5 – 10kg of decomposed organic fertilizer, kitchen ash, and 300 – 500g of lime per square meter of bed land.

CHOOSE VARIETIES AND CULTIVATE

The selected variety is obtained from the seed of the eaten fruit. Choose good seeds for nursery pots, then choose good plants to plant on the bed. The planting distance is 1.5m from the tree, 2m from the row.

TAKE CARE OF

Nourish the papaya tree to prevent falls.

Regularly water from the garden system to provide enough water and keep the plants moist (stump with hay to keep moisture).

When papaya leaves many fruits, stick stakes to prevent falling for the tree, prune rotten fruits, bad cotton, remove overly thick fruit clusters and cut old leaves near the base, open drainage ditch to prevent waterlogging.

Papaya trees that are over 3m high in well-ventilated areas, prune the tops to prevent the tree from reaching up.

Weeding: Do regular work around the base to avoid conditions for pests and diseases.

Fertilizing: because papaya is harvested all year round, it is necessary to provide adequate nutrition for the tree. Depending on the health of the plant, provide more snail manure, fish manure, chicken manure, bat manure, kitchen ash, molasses, fish spraying line depending on the growth stage for healthy plants.

Detecting diseased plants removed from the garden and destroyed.

PESTS AND DISEASES

Red-flesh Japanese papaya has relatively few pests and diseases. As a precaution, gardeners clean fields in the first place and rely on the ecological balance between natural enemies and pests in nature. The main pests are mealybugs. The imbalance, the growth of aphids is treated by spraying water to let the bedbugs float or smoke.

HARVEST AND PRESERVE

Papaya is harvested when the fruit reaches the maximum size, when the pods are shiny, a little yellow at the top of the fruit (called papaya on the skin), the latex in the tree is slightly transparent. The fruits are usually collected in dry weather because when the pods are ripe, they are easy to scratch. When picking fruits (tall trees use a ladder), gently twist each fruit. Ripe fruits are put in the basket, each layer has a cushion to avoid rubbing. Store at room temperature for 7 – 10 days. Ripe fruit can be stored for about 3 weeks at 8-12 degrees Celsius.

PRODUCT DESCRIPTION

The Japanese red-flesh papaya originated from Japan, is papaya with a short harvest time, thick meat (rice), thin skin, slim and ribbed fruit, very sweet taste, characteristic aroma, meat Crunchy, low in seeds, and not as soft as regular papaya.

Papaya is picked for full days, full months, not ripe, and the quality is uniform regardless of whether the fruit is small or large. The ripe fruit is not stubborn, the eye-catching dark yellow color should be used for display or party.

Harvested papaya has an average weight of 0.8 – 1.5 kg/fruit. Naturally ripens about 5 days after picking.

USING

• Papaya can be used both when green and when ripe.
• Green papaya (or papaya nut) can be made for salads, stewed meat, soup, melons, etc.
• Ripe papaya is eaten fresh, made smoothies and cream.