Preface (vit) 1. Introduction 2. Origin and history 4 3. Botany and classification-species and their relationship 6 4. Genetic resources and their conservation 19 5. Genetics and cytogenetics 24 6. Breeding for improvement 37 7. Varieties of papaya 8. Propagation, tissue culture and biotechnology 9. Soil with special reference to pH 76 10. Climate 78 11. Production technology 81 12. Parthenocarpy and unfruitfulness in papaya 13. Ripening, harvesting and yield 14. Grading, packing and storing 15. Marketing in India, ASEAN and Hawaii 16. Diseases 17. Pests and their control 18. Post-harvest physiological disorders 19. Constraints in papaya production 20. Seed production, storage and germination 21. Use of plant growth regulators in papaya 22. Papain production 23. Natural compounds in papaya 153 24. Papaya utilization and products of papaya 25. Economics of cultivation 26. Bibliography 168 27. Terminology 181 28. Subject-index 186 0-' ' Moisture 89.6% Vitamin A 2020 iu/100 g Protein 0.5% Vitamin B2 0.04 mg/100 g Fat 0.1% Vitamin C 40 mg/100 g Carbohydrate 9.5% Nicotinic acid 0.2 mg/100 g Calcium 0.01% Riboflavin 250 mg/100 g Phosphorus 0.01% Calorific value 40/100g Iron 0.4% Source: Health Bulletin. 23 1991.