Mountain papaya | |
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Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Rosids |
Order: | Brassicales |
Family: | Caricaceae |
Genus: | Vasconcellea |
Species: | V. pubescens |
Binomial name | |
Vasconcellea pubescens | |
Synonyms | |
The mountain papaya (Vasconcellea pubescens) also known as mountain pawpaw, papayuelo, chamburo, or simply "papaya" is a species of the genus Vasconcellea , native to the Andes of northwestern South America from Colombia south to central Chile, typically growing at altitudes of 1,500–3,000 metres (4,900–9,800 ft).
It has also been known as Carica pubescens.
Vasconcellea pubescens is an evergreen pachycaul shrub or small tree with an average height of ca. 5 metres (16 ft) and can grow up to 10 metres (33 ft) tall. It has one central stem and palmate leaves of 5-7 lobes with thick pubescence on the underside of the leaf and petiole. The petioles are long and the top of the leaf has no pubescence. It has a fast growth rate [2] which is one of the reasons it is considered invasive in some regions (see section Invasiveness) and it has an ecological preference for higher altitudes.
This plant is mostly dioecious [3] but can be found to be monoecious or even andromonoecious. [4] The existence of flowers of different sexes appears to depend on the season. [4]
The fruits are arranged spirally along the trunk and a single tree can produce 50-60 fruits per year. The fruit is 6–15 centimetres (2.4–5.9 in) long and 3–8 centimetres (1.2–3.1 in) broad, with five broad longitudinal ribs from base to apex; it is green, maturing yellow to orange. The fruit pulp is edible, similar to papaya, and is usually cooked as a vegetable. It is also eaten raw.
Vasconcellea pubescens is interfertile with other highland papayas giving it a lot of breeding potential. It is one of the parents of the 'Babaco' papaya, a hybrid cultivar widely grown for fruit production in South America, and in subtropical portions of North America.
The Papaya ringspot virus (PRSV) presents a significant problem for papaya production worldwide. By contrast, V. pubescens has been consistently reported to be resistant to PRSV-P. [5] Attempts at introducing resistance into C. papaya via hybridization with V. pubescens have been made, which have so far led to the development of resistant and vigorous, but sterile F1 hybrids. [5] Such hybrids also demonstrated resistance to black spot (Asperisporium caricae). [6] Cold tolerance in V. pubescens has also been noticed as a trait of interest for introgression into C. papaya. [6]
This plant grows in a temperature range of 10–28 °C (50–82 °F) but an average temperature of 17 °C (63 °F) is preferred. [2] V. pubescens is sensitive to cold: the stem and leaves could be affected leading to complete plant death when temperatures fall below 2 °C (36 °F). [7] However, it is more cold tolerant than the common papaya. [8] The mountain papaya requires a well drained soil and well established plants can tolerate prolonged drought periods. However, younger/smaller plants are not tolerant to drought. The preferable soil pH range is 6.5-7, but can tolerate a pH range of 4.5-8.4. [2]
Growers usually produce their own planting material from their own orchards. [9] The main reproductive mode is via seeds. They are sown in containers which receive only indirect light. Germination is best at a temperature around 24–30 °C (75–86 °F). In case of dioecious plants, both males and females are planted separately. Germination takes 2 – 6 weeks. When plants are about 2 weeks old, the plants are transferred to a sunny location. They are later planted out into permanent locations when the plants are deemed large enough. [2]
The mountain papaya fruit is harvested when it is anywhere from 5–20 centimetres (2.0–7.9 in) long, 5–6 centimetres (2.0–2.4 in) in diameter, and an average weight of 200 grams (7.1 oz). [7] During fruit softening the fruit undergoes textural changes due to cell wall modifications that occur through the synergistic action of a complex group of proteins. [10] Since the mountain papaya is a climacteric fruit, ethylene drives fruit ripening, which is initiated by degreening of the peel, followed by changes in pH, titratable acidity, soluble solids and pulp softening. [10] Over storage time, the polyphenol concentration in the fruit decreases. [11]
In general this species is resistant or tolerant to most pests and diseases which is why it is popular in breeding programs for crop improvement. The breeding potential and pest and diseases susceptibility varies between varieties. Some of the pests and diseases that can be observed include the Fall Armyworm and Papaya Ringspot Virus.
The mountain papaya fruit is normally eaten cooked, although some people do eat it raw. [2] Since it has a naturally sourish pulp, it is usually sweetened with sugar or used in preserves, jams, juices, and ice creams. [7] It can also be added to soups and stews to add rich, fruity flavors. [3] The aroma of the fruit is considered to be one of the most important attributes since it is very strong and fruity, due to the complex volatile compounds in the flesh. [7] The papain enzyme present in the milky latex of immature fruits and leaves is often used in the culinary industry as a meat tenderizer since it is a digestive enzyme. [7] Traditionally, the mountain papaya fruit is also prepared as an infused drink including passion fruit, apple, and other fruits and is often sold by street vendors.
Mountain papaya fruit has a high potential for commercial use in warm temperate zones. The fruit is currently often gathered in the wild and sold in local markets. [2] So far the species has been commercially cultivated in Chile, Sri Lanka, Indonesia, East Africa, and the southeastern United States and islands. [2] In commercial production the plants are reproduced via seed, which only take one year to reach reproductive age and can be kept for up to 5 years with profitable yields. [7] Although production progressively decreases after 5 years, some plants have been kept commercially for up to 20 years in some Chilean orchards. [2]
High concentrations of the milky latex containing papain (a digestive enzyme) has been reported to help some people with indigestion (dyspeptics); it contains a cysteine endopeptidase mixture especially present in immature fruits that is used commercially by the pharmaceutical and food industries. [7] The latex proteinases from the milky sap have been effectively tested on rodents to treat gastric ulcers. [7] They have also been reported to treat diabetic foot treatments and gastric ulcers in several wounded models as well as reducing melanoma and metastasis levels in animal tumors. [7] Traditionally in the central highlands of Colombia an infusion is made to combat cold and flu diseases.
The fruit is rich in many important nutritional compounds, such as vitamins A, B, and C, antioxidants, flavonols, carotenoids, and papain. [7] The high contents of antioxidant polyphenols such as the flavonols, flavonoids, and carotenoids are present in the fruits and leaves, although only the fruits are commonly consumed. [7] There are particularly high concentrations of quercetin glycosides, rutin, and manghaslin, which are not produced by the common papaya. [12] The proteolytic enzyme papain is produced in 5-8 times the quantity than the common papaya, and serves as a valuable digestive enzyme in human consumption. [7]
The origins of the mountain papaya are not well known, but it probably originated in the Northern highlands of the Andes and may have been introduced in the North of Chile by migrations of pre-Columbian peoples. [9]
In Chilean mythology mountain papayas are said to have originated in the 16th century when a Spaniard, Juan Cisternas, fell prisoner to indigenous peoples in Norte Chico. [13] He fell in love with the daughter of cacique Chalalupanqui but was nevertheless executed. [13] The daughter then cried, and from one tear the first papaya formed, hence their golden tearlike shape. [13]
The cultivated surface of mountain papaya almost disappeared after the earthquake and tsunami of 2010 in the Maule Region of Chile, mainly because natural growing areas of the species were salinized and damaged by seawater. [7]
Internationally, the small shrub, Vasconcellea pubescens is the only relative of papaya that has been recorded as a weed. Mountain papaya has naturalized in New Zealand where it occurs in scattered open and shrubland communities on the north island. It is considered to be ‘moderately invasive’ in some tropical areas. [14]
The papaya, papaw, or pawpaw is the plant species Carica papaya, one of the 21 accepted species in the genus Carica of the family Caricaceae. It was first domesticated in Mesoamerica, within modern-day southern Mexico and Central America. It is grown in several countries in regions with a tropical climate. In 2022, India produced 38% of the world's supply of papayas.
The cherimoya, also spelled chirimoya and called chirimuya by the Inca people, is a species of edible fruit-bearing plant in the genus Annona, from the family Annonaceae, which includes the closely related sweetsop and soursop. The plant has long been believed to be native to Ecuador and Peru, with cultivation practised in the Andes and Central America, although a recent hypothesis postulates Central America as the origin instead, because many of the plant's wild relatives occur in this area.
Papain, also known as papaya proteinase I, is a cysteine protease enzyme present in papaya and mountain papaya. It is the namesake member of the papain-like protease family.
Carica is a genus of flowering plants in the family Caricaceae including the papaya, a widely cultivated fruit tree native to the American tropics.
The babaco, is a hybrid cultivar in the genus Vasconcellea from Ecuador. It is a hybrid between Vasconcellea cundinamarcensis, and Vasconcellea stipulata.
Cysteine proteases, also known as thiol proteases, are hydrolase enzymes that degrade proteins. These proteases share a common catalytic mechanism that involves a nucleophilic cysteine thiol in a catalytic triad or dyad.
The Caricaceae are a family of flowering plants in the order Brassicales, found primarily in tropical regions of Central and South America and Africa. They are usually short-lived evergreen pachycaul shrubs or small to medium-sized trees growing to 5–10 m tall. One species, Vasconcellea horovitziana is a liana and the three species of the genus Jarilla are herbs. Some species, such as the papaya, bear edible fruit and produce papain.
Vasconcellea is a genus with 26 species of flowering plants in the family Caricaceae. Most were formerly treated in the genus Carica, but have been split out on genetic evidence. The genus name has also been incorrectly spelled "Vasconcella".
Phytophthora palmivora is an oomycete that causes bud-rot of palms, fruit-rot or kole-roga of coconut and areca nut. These are among the most serious diseases caused by fungi and moulds in South India. It occurs almost every year in Malnad, Mysore, North & South Kanara, Malabar and other areas. Similar diseases of palms are also known to occur in Sri Lanka, Mauritius, and Sumatra. The causative organism was first identified as P. palmivora by Edwin John Butler in 1917.
Papaya ringspot virus (PRSV) is a pathogenic plant virus in the genus Potyvirus and the virus family Potyviridae which primarily infects the papaya tree.
Ficain also known as ficin, debricin, or higueroxyl delabarre is a proteolytic enzyme extracted from the latex sap from the stems, leaves, and unripe fruit of the American wild fig tree Ficus insipida.
Actinidain is a type of cysteine protease enzyme found in fruits including kiwifruit, pineapple, mango, banana, figs, and papaya. This enzyme is part of the peptidase C1 family of papain-like proteases.
Papaya mosaic virus (PapMV) is a plant pathogenic virus in the genus Potexvirus and the family Alphaflexiviridae. PapMV is a filamentous, flexuous rod, 530 nm in length.
Perennial vegetables are vegetables that can live for more than two years.
Chymopapain is a proteolytic enzyme isolated from the latex of papaya. It is a cysteine protease which belongs to the papain-like protease (PLCP) group. Because of its proteolytic activity, it is the main molecule in the process of chemonucleolysis, used in some procedures like the treatment of herniated lower lumbar discs in the spine by a nonsurgical method.
Glycyl endopeptidase is an enzyme. This enzyme catalyses the following chemical reaction
Caricain is an enzyme. This enzyme catalyses the following chemical reaction: Hydrolysis of proteins with broad specificity for peptide bonds, similar to those of papain and chymopapain
Papaya Lethal Yellowing Virus (PLYV) is an isometric viral plant pathogen, tentatively assigned to the genus Sobemovirus, that causes lethal yellowing disease of the papaya plant.
Papaya leaf curl virus(PaLCuV) is a DNA virus from the genus Begomovirus and the family Geminiviridae. PaLCuV causes severe disease in papaya (Carica papaya), but can sometimes infect other crops such as tobacco or tomato. It can be found in tropical and subtropical regions primarily in India, but closely related species have also been detected in countries such as China, Malaysia, Nigeria and South Korea. This virus is transmitted by an insect vector from the family Aleyrodidae and order Hemiptera, the whitefly Bemisia tabaci. PaLCuV has been responsible for several epidemics and causes severe economic losses. Because of the broad diversity of these viruses, their characterization and control remains difficult.