Tropical and subtropical fruits (2+1)

Papain Extraction

Papain extraction

• Papain is a proteolytic enzyme extracted from the milky latex obtained from immature papaya; About 400 tons of papain is produced throughout the world.
• The USA and UK are the major consumers of papain.
Procedure of extraction

• The immature fruits of 90-100 days old are used for extraction of milky latex by giving 4-6 cuts of about 2mm depth, the latex is collected from 5-6 tapping and sieved the latex and dried in sun or in vacuum shelf dryer.
  
• The quality and grade of papain is determined by colour and enzyme activity (Tyrosine unit).
Some of the important points to be considered while collecting the latex.

• Fruits of 90-100 days from fruit set are generally preferred.
• Oblong fruits relatively yield more yielder than round ones.
• Fruits set during July yield more papain.
• There will be a 4 fold increase in papain yield by using ethrel at 200 ppm.
• Always collect the papain in glass vessels or Aluminum trays.
• Use Potassium Metabisulphite (0.05 per cent) to extend the storage life
About 450g/plant and 250-375 kg papain could be extracted from an hectare area. The varieties C0-5 and C0-2 are preferred for papain extraction.