The function and efficacy of papaya enzymes, and the characteristics of how to buy and preserve cooked papaya and green papaya.

Papaya, formerly known as "papaya" and known as "longevity fruit", originated in tropical America and belongs to tropical fruit trees. Now papaya varieties are generally planted with "Tainong II" as the main cultivar. How to grow papaya seeds? Is it the same as other fruit trees? In fact, it is the same, but the growth habits are different, and the management methods are also different. September to November is the peak period. Next, let's take a look at the essentials of papaya purchase and preservation.

Papaya enzymes help digestion

Papaya is rich in carotenoids, organic acids, protein, fiber, vitamins A, B, B1, B2, C and calcium, iron and other nutrients, the immature fruit will flow out of white milk, so also known as "milk papaya". Uncooked green papaya to avoid eating too much at a time, so as not to hurt the intestines and stomach. Papaya contains papaya enzymes can soften meat and help gastrointestinal digestion effect, appropriate intake can promote gastrointestinal peristalsis, help digestion.

● shopping essentials: ripe papaya with long pear shape and full end, with grooves in the lower half, smooth and meticulous peel, no crush, yellow greenish or reddish color is preferred; if the skin has uniform fruit powder, the freshness is higher.

If you choose to buy green papaya, it is better to have a heavy feel, bright green color and hard and elastic pulp; try to choose a green pedicel, if you squeeze a little juice, it is relatively fresh; if the pedicel is yellow, the meat is softer, not suitable for cold salad, only suitable for stew.

● preservation essentials: cooked papaya or green papaya can be preserved at room temperature for 1 to 2 days, if cannot be eaten in a short period of time, refrigerated for 4 to 5 days; immature papayas, wrapped in newspapers, put in a cool place or put ​​ into rice jars, turn yellow or red for about 2 to 3 days and then edible.

Green papaya can be stored in the refrigerator for about a week. If it has been cut, it is recommended to wrap it in plastic wrap and refrigerate, and eat it within 2-3 days, otherwise the melon meat is prone to fibrosis and affect the taste.