Use of carambola (Averrhoa carambola L. cv. Fwang Tung) fruit at two stages of maturity for fresh-cut products.
Teixeira G.H.A., Durigan J.F., Donadon J.R., Alves R.E., O¢Hare T.J.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 28
2004
บทคัดย่อ
Use of carambola (Averrhoa carambola L. cv. Fwang Tung) fruit at two stages of maturity for fresh-cut products.
Comsumption of fresh-cut horticultural products has increased in the last few years, mainly due to demand for vegetables offering convenience and safety.The biggest appeal for using carambola (Averrhoa carambola L.) in the fresh-cut market is the star-shape the fruit presents after a transverse cut.The star shape slices have great potential for use in salads and fruit salads.This study was aimed at determining the most suitable stage of maturity to produce fresh-cut carambola products and to evaluate postharvest changes.Carambola fruit (cv. Fwang Tung) were picked from the orchard of Estacao Experimental de Citricultura de Bebedouro, Brazil, at two stages of maturity: mature-green (50% yellow) and mature (100% yellow).Fruit were washed with water, dipped in NaOCl solution (200 mg L-1 for 5 minutes), and stored over night at 10 °C.Fruit were sliced manually in to pieces of approximately 1 cm thickness.Slices were rinsed with NaOCl solution at 20 mg L-1, drained for 3 minutes, and packaged in polyethylene tereftalate (PET) trays provided with a fit cover (Neoform N94).Packages were stored at 6.5 °C and 85% RH for 9 days, and samples taken every 3 days for chemical, biochemical analysis, respiration and internal atmosphere composition.Immediately after cutting, slices at both stages of maturity showed a wounding response with a 5-fold increase in respiration rate.Polygalacturonase (PG) and polyphenol oxidase (PPO) activity did not differ between stage of maturity.Despite the less mature stage being less preferred at the sensory evaluation owing to its greenish peel, the best stage of maturity for carambola fresh-cut production was mature green , due to a higher resistance to cutting, and presenting a better colour and appearance maintenance for up to 9 days.