“…This result is not consistent with Joyce, Shorter, and Hockings (2001), who found that delayed ripening of apples (Klein & Lurie, 1994) and avocados (Wills & Tirmazi, 1982) was a response to fruit obtained with calcium levels, while Rajkumar et al (2005) reported that post-harvest dip in 2%CaCl 2 could improve the papaya shelf-life up to nine days. In addition, calcium treatment has been shown to decrease respiration, reduce ethylene production and slow down the onset of ripening in apples (Ferguson, 1984), avocados (Tingwa & Young, 1974;Rensburg & Engelbrecht, 1986;Wills & Sirivatanapa, 1988;Yuen, Caffin, & Boonyakiat, 1994), mangoes (Tirmazi & Wills, 1981;Mootoo, 1991;Van Eeden, 1992;Suhardi, 1992), and tomato (Sellars, 2010). However, it should be further investigated to confirm these results with other commercial papaya varieties.…”