PomperLayne2005-2.pdf — PaddleOCR-VL (Baidu)

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Table 7.1. Nutritional comparison of pawpaw with other fruits.2

Composition	Units	Pawpaw	Banana	Apple	Orange
Proximal analysis
Food Energy	cal	80	92	59	47
Protein	g	1.2	1.03	0.19	0.94
Total Fat	g	1.2	0.48	0.36	0.12
Carbohydrate	g	18.8	23.4	15.25	11.75
Dietary Fiber	g	2.6	2.4	2.7	2.4
Vitamins
Vitamin A	REy	8.6	8	5	21
Vitamin A	IUx	87	81	53	205
Vitamin C	mg	18.3	9.1	5.7	53.2
Thiamin	mg	0.01	0.045	0.017	0.087
Riboflavin	mg	0.09	0.1	0.014	0.04
Niacin	mg	1.1	0.54	0.077	0.282
Minerals
Potassium	mg	345	396	115	181
Calcium	mg	63	6	7	40
Phosphorus	mg	47	20	7	14
Magnesium	mg	113	29	5	10
Iron	mg	7	0.31	0.18	0.1
Zinc	mg	0.9	0.16	0.04	0.07
Copper	mg	0.5	0.104	0.041	0.045
Manganese	mg	2.6	0.152	0.045	0.025
Essential amino acids
Histidine	mg	21	81	3	18
Isoleucine	mg	70	33	8	25
Leucine	mg	81	71	12	23
Lysine	mg	60	48	12	47
Methionine	mg	15	11	2	20
Cystine	mg	4	17	3	10
Phenylalanine	mg	51	38	5	31
Tyrosine	mg	25	24	4	16
Threonine	mg	46	34	7	15
Tryptophan	mg	9	12	2	9
Valine	mg	58	47	9	40

2Derived from Peterson et al. (1982) and Jones and Layne (1997). Mean value per 100 grams edible portion. Pawpaw analysis was done on pulp with skin, although the skin is not considered edible. Probably much of the dietary fiber, and possibly some of the fat, would be thrown away with the skin.

yRetinol Equivalents—these units are used in National Research Council Recommended Dietary Allowances table (1989).

xInternational Units.

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and an industry begun (Popenoe 1916, 1917; Peterson 2003). However, an industry did not develop. Pawpaw enthusiasts noted that the rapid perishability of pawpaw fruit was the major factor inhibiting commercialization.

Beginning in the 20th century, elite pawpaw selections from the wild were assembled in extensive collections by various enthusiasts and scientists, including Benjamin Buckman (Farmington, Illinois, circa 1900 to 1920), George Zimmerman (Linglestown, Pennsylvania, 1918 to 1941), and Orland White (Blandy Experimental Farm, Boyce, Virginia, 1926 to 1955) (Peterson 1986; Peterson 1991; Peterson 2003; Zimmerman 1941). From about 1900 to 1960, at least 56 clones of pawpaw were selected and named. Fewer than 20 of these selections remain, with many being lost from cultivation through neglect, abandonment of collections, and loss of records necessary for identification (Peterson 1991). Since 1960, additional pawpaw cultivars have been selected from the wild or developed as a result of breeding efforts of hobbyists. More than 40 clones are currently available (Table 7.2) (Jones et al. 1998). The loss of cultivars over the last century may have led to erosion in the genetic base of current

Table 7.2. Commercially available pawpaw cultivars.2

Cultivar	Description
Adam's Secret	From Pennsylvania, large fruit, few seeds, skin remains green when ripe.
Blue Ridge Collins	Selected in Kentucky by Johnny Johnson; has white-fleshed fruit.
Convis	Selected in Georgia.
Davis	Selected from Corwin Davis orchard. Large fruit sizey, yellow flesh; ripens 1st week of Oct. in Michigan.
Duckworth A	Low-chill cultivar selected in San Mateo, Florida by Eric Duckworth, seedling of Louisiana native parent; tree with pyramidal shape.
Duckworth B	Low-chill cultivar selected in San Mateo, Florida by Eric Duckworth, seedling of Louisiana native parent; grows no larger than a shrub.
Estil	Selected by Nettie Estil in Frankfort, Kentucky. Large fruit: smooth-textured flesh.
Ford Amend	Selected from wild seedling of unknown parentage by Ford Amend around 1950. Introduced from Portland, Oregon. Medium-size fruit and earlier than Sunflower; ripens late September in Oregon; greenish-yellow skin; orange flesh.

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