PAPAYA CULTURE IN HAWAII 39 
The papaya has numerous local names and has been classified in 
several botanical groups by different botanists, but the name now 
generally accepted is Carica papaya. A specific description is some- 
what difficult because of unusual variation. Two leading types based 
mainly on the essential organs of the flowers which to some extent 
influence the form of fruit are described in this bulletin. 
Results of investigations made at the Hawaii station during the 
past eight years show that true, established varieties of the papaya 
do not exist in Hawaii. Variations take place too freely and desir- 
able characters are too unsettled to be stabilized as varieties through 
mere seed selection and good culture. It is believed that true vari- 
eties may be established through carefully conducted crossbreeding 
in isolation through many generations of the plant. This may elim- 
inate the numerous mutating characters which are undesirable. 
With present knowledge of the species it is useless to practice vegeta- 
tive methods of propagation as both environmental and hereditary 
variations frequently occur. 
The papaya is of easy culture but must have good underdrainage, 
a warm climate, and protection from severe winds. It thrives best 
in Hawaii at altitudes below 1,200 feet. It is comparatively free 
from the attacks of insect enemies and plant diseases. The Medi- 
terranean fruit fly rarely attacks the fruit. 
Because of the size, weight, and delicate structure of the fruit it is 
necessary to use great care in its harvesting, packing, and shipping 
in order to get it to the consumer in good condition. 
There is considerable variation in the composition of fruits at 
different stages of growth and under different conditions of culture. 
Although the content of nutrients is not high the papaya is highly 
valued as a food. It also contains an enzyme (papain) which is 
thought to aid digestion. In Hawaii the ripe papaya is extensively 
used as a breakfast fruit but may be served in various other ways. 
LITERATURE CITED 
(1) Bailey. L. H. 
1914. THE STANDARD CYCLOPEDIA OF HORTICULTURE. 5 V., illllS. New York 
and London. 
(2) Candolle. A. de 
1884. origin of cultivated plants. 468 p. London. (Internatl. Sci. 
Ser. 49.) 
(3) Chestnut. V. K. 
1920. report on papain. Jour. Assoc. Off. Agr. Chem. 3 : 387-397, illus. 
(4) Cunliffe, R. S. 
1017. cultivation of the papaya. Agr. Cuba 1(4) : 12-27, illus. 
(5) Ellis, W. 
1859. POLYNESIAN RESEARCHES DURING A RESIDENCE OF NEARLY EIGHT YEARS 
IN THE SOCIETY AND SANDWICH ISLANDS. 4 V., illUS. London. 
(6) Fairchild, D.. and Simmonds, E. 
1913. THE GRAFTED PAPAYA AS AN ANNUAL FRUIT TREE. U. S. Dept. Agl\. 
Bur. Plant Indus. Circ. 119: 3-13, illus. 
(7) Forbes, II. O. 
1879. NOTES ON CARICA PAPAYA AT BANTAM, JAVA. Jour. Bot. [London] 
(n. s. 8) 17: 313-314. 
(8) HlGGIN>. J. E. 
1920. report of the hokticultural division. Hawaii Agr. Expt. Sta. 
Rpt. 1919: 16-40, illus. 
(9) and Holt. V. 
1014. the papaya in hawail Hawaii Agr. Expt. Sta. Bui. 32, 44 p., 
illus. 
