Immature papaya (green papaya) is used as a vegetable in Okinawa, Japan. However, there is little information regarding its storage. We investigated the relationship between storage temperature and the respiratory rate of vegetable papaya, and estimated a suitable storage temperature. Next, we examined the effect of storage conditions on the quality of papaya fruit. Chilling injury, fungal decay, and shriveling affected the quality of vegetable papayas during storage. The verified suitable storage conditions were 13℃ with a relative humidity of 90%. Under these conditions, the fruit maintained a good quality for 3 weeks. During storage, the contents of maric acid and ascorbic acid in vegetable papaya increased, whereas the sugar content decreased. Furthermore, the vegetable papaya showed no surface discoloration, increased respiratory rate, or decrease in fruit firmness during storage at the suitable temperature.
