Editing Papaya (section)

=== Chemistry ===
Papaya skin, pulp, and seeds contain a variety of [[phytochemical]]s, including [[carotenoid]]s and [[polyphenol]]s,<ref>{{cite journal |last1=Rivera-Pastrana |first1=D.M. |last2=Yahia |first2=E.M. |last3=González-Aguilar |first3= G.A. |year=2010 |title=Phenolic and carotenoid profiles of papaya fruit (''Carica papaya'' L.) and their contents under low-temperature storage |journal=J Sci Food Agric |volume=90 |issue=14 |pages=2358–65 |doi=10.1002/jsfa.4092 |pmid=20632382|bibcode=2010JSFA...90.2358R }}</ref> as well as [[benzyl isothiocyanate]]s and benzyl glucosinates, with skin and pulp levels that increase during ripening.<ref>{{cite journal |last1=Rossetto |first1=M.R. |last2=Oliveira do Nascimento |first2=J.R. |last3=Purgatto |first3=E. |last4=Fabi |first4=J.P. |last5=Lajolo |first5=F.M. |last6=Cordenunsi |first6=B.R. |year=2008 |title=Benzylglucosinolate, benzyl isothiocyanate, and myrosinase activity in papaya fruit during development and ripening |journal=J Agric Food Chem |volume=56 |issue=20 |pages=9592–9 |doi=10.1021/jf801934x |pmid=18826320|bibcode=2008JAFC...56.9592R }}</ref> The carotenoids, [[lutein]] and [[beta-carotene]], are prominent in the yellow skin, while [[lycopene]] is dominant in the red flesh (table).<ref name="Shen">{{cite journal |last1=Shen |first1=Yan Hong |last2=Yang |first2=Fei Ying |last3=Lu |first3=Bing Guo |last4=Zhao |first4=Wan Wan |last5=Jiang |first5=Tao |last6=Feng |first6=Li |last7=Chen |first7=Xiao Jing |last8=Ming |first8=Ray |date=2019-01-16 |title=Exploring the differential mechanisms of carotenoid biosynthesis in the yellow peel and red flesh of papaya |journal=BMC Genomics |volume=20 |issue=1 |page=49 |doi=10.1186/s12864-018-5388-0 |issn=1471-2164 |pmc=6335806 |pmid=30651061 |doi-access=free }}</ref> Papaya seeds also contain the [[cyanogenic]] substance [[prunasin]].<ref>{{cite journal |last1=Seigler |first1=D.S. |last2=Pauli |first2=G.F. |last3=Nahrstedt  |first3=A. |last4=Leen |first4=R. |year=2002 |title=Cyanogenic allosides and glucosides from Passiflora edulis and Carica papaya |journal=Phytochemistry |volume=60 |issue=8 |pages=873–82 |doi=10.1016/s0031-9422(02)00170-x |pmid=12150815|bibcode=2002PChem..60..873S }}</ref> The green fruit contains [[papain]],<ref name="morton"/> a [[cysteine protease]] enzyme used to [[tenderize]] meat (see [[#Uses-papain|below]]).