“Solo” papaya fruits were harvested in October, 2016 & 2017 seasons from a commercial orchard located
in Ismailia Governorate, Egypt. Papaya fruits were harvested at three maturity stages: 25% yellow (stage 1), 50%
yellow (stage 2) and 100% yellow (stage 3) and evaluated during storage at ambient temperature (20°C ± 2) for 4
days + at 80- 85% RH or during cold storage at 6°C + 90- 95% RH for 20 days. Papaya fruits softened very rapidly
at room temperature after harvest and had 4 days shelf life. However, the fruit can be stored for 20 days at 6°C with
little changes in firmness and the fruit apparently progressed in normal ripening upon removal to ambient
temperature (20°C) for 3 days. All colour values (a*, L* and C*) were linearly increased during cold storage.
Conversely, as a result of colour change from green to orange-red, h° values decreased. Soluble solids content was
not affected during ripening at 20°C and remained steady. Fruit harvested at stage 2 and stored at 6°C for 20 days
following 3 days at 20°C had superior score for sensorial evaluation.