Анд тау папайясы (Vasconcellea pubescens) сипаттамасы

Species of plant
the mountain papaya or mountain paw paw (Vasconcellea pubescens) of the Andes

The mountain papaya (Vasconcellea pubescens) also known as mountain pawpaw, papayuelo, chamburo, or simply "papaya" is a species of the genus Vasconcellea, native to the Andes of northwestern South America from Colombia south to central Chile, typically growing at altitudes of
It has also been known as Carica pubescens.

Vasconcellea pubescens is an evergreen pachycaul shrub or small tree with an average height of ca. and can grow up to tall. It has one central stem and palmate leaves of 5 7 lobes with thick pubescence on the underside of the leaf and petiole. The petioles are long and the top of the leaf has no pubescence. It has a fast growth rate which is one of the reasons it is considered invasive in some regions (see section Invasiveness) and it has an ecological preference for higher altitudes. This plant is mostly dioecious but can be found to be monoecious or even andromonoecious. The existence of flowers of different sexes appears to depend on the season. Attempts at introducing resistance into C. papaya via hybridization with V. pubescens have been made, which have so far led to the development of resistant and vigorous, but sterile F1 hybrids. Cold tolerance in V. pubescens has also been noticed as a trait of interest for introgression into C. papaya. However, it is more cold tolerant than the common papaya. The mountain papaya requires a well drained soil and well established plants can tolerate prolonged drought periods. However, younger/smaller plants are not tolerant to drought. The preferable soil pH range is 6.5 7, but can tolerate a pH range of 4.5 8.4. The main reproductive mode is via seeds. They are sown in containers which receive only indirect light. Germination is best at a temperature around In case of dioecious plants, both males and females are planted separately. Germination takes 2 – 6 weeks. When plants are about 2 weeks old, the plants are transferred to a sunny location. They are later planted out into permanent locations when the plants are deemed large enough. Since the mountain papaya is a climacteric fruit, ethylene drives fruit ripening, which is initiated by degreening of the peel, followed by changes in pH, titratable acidity, soluble solids and pulp softening.

In general this species is resistant or tolerant to most pests and diseases which is why it is popular in breeding programs for crop improvement. The breeding potential and pest and diseases susceptibility varies between varieties. Some of the pests and diseases that can be observed include the Fall Armyworm and Papaya Ringspot Virus.

The mountain papaya fruit is normally eaten cooked, although some people do eat it raw. The proteolytic enzyme papain is produced in 5 8 times the quantity than the common papaya, and serves as a valuable digestive enzyme in human consumption. The cultivated surface of mountain papaya almost disappeared after the earthquake and tsunami of 2010 in the Maule Region of Chile, mainly because natural growing areas of the species were salinized and damaged by seawater.