ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Postharvest physiology and storage of carambola (starfruit): a review.

O'Hare, T. J.;

Postharvest Biology and Technology Year: 1993 Vol: 2 Issue: 4 Pages: 257-267 Ref: 56 ref.

1993

บทคัดย่อ

Carambola (Averrhoa carambola) fruits are commercially harvested at colour break to reduce susceptibility to mechanical injury during handling. Carambolas appear to be non-climacteric fruits. Increases in CO2 and ethylene production rates occur after the fruit is considered ripe and these tend to be related to microbial decay or tissue senescence. Sugar levels remain constant during storage, although fruits will continue to lose chlorophyll and develop carotenoids after harvest. Acidity can decline during storage, and this is often undesirable as it can be associated with blandness. A storage temperature of 5 deg C is capable of maintaining fruits with a minimum of physiological changes for at least 6 weeks, provided moisture loss is controlled. Storage life is largely limited by disease, which commonly develops from lesions either present at harvest (such as insect damage) or occurring during handling.