• The seedlings flower and set fruit within 3-5 months after transplanting.
• The number of fruits harvested per tree per year varies from 25 to 30.
• Fruits showing streaks of yellow colour are harvested.
• Although papaya trees bear flowers and fruits continuously for many years, it is not economical to retain the trees after 2.5 to 3 years.

Extraction of papain

• Papain is an active enzyme present in the latex or milky secretion of papaya plants and immature fruits.
• Half to three-fourth matured fruits (about 70 to 100 days from fruit set) are preferred for papain extraction.
• Tapping of fruits can be done early in the morning by giving longitudinal skin depth incisions (3 mm) on the surface of the fruits from the stalk end to tip.
• Stainless steel blades or knives or bamboo splinters are used for incising papaya fruits.
• The milky latex is collected in arecanut spathes or aluminium or glass vessels.
• The incisions are repeated in two or three subsequent occasions at 3 to 4 days intervals.
• The latex collected in this way is dried in the sun or in an artificial drier at 50-55°C.
• A small quantity of potassium metabisulphite is added to the liquid latex to extend the storage life of papain.
• The dried latex can be stored in airtight polythene or glass containers for a period of six months. Tapped fruits are equally tasty as untapped fruits, although impaired in appearance.