Paper No. R-05358 of the Florida Agricultural Experiment Station Journal Series.
Browning Susceptibility and Changes in Composition During Storage of Carambola Slices
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 256–260, March 1997
How to Cite
WELLER, A., SIMS, C.A., MATTHEWS, R.F., BATES, R.P. and BRECHT, J.K. (1997), Browning Susceptibility and Changes in Composition During Storage of Carambola Slices. Journal of Food Science, 62: 256–260. doi: 10.1111/j.1365-2621.1997.tb03980.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 6/5/96; revised 9/11/96; accepted 10/2/96.
- ascorbic acid;
Browning and changes in the composition of sliced and whole carambola (Averrhoa carambola L.) fruit during storage were investigated. Susceptibility to browning after slicing, packaging and storage for 4 wk at 4.4°C varied considerably between four cultivars and five selections. There was no difference in browning susceptibility between fruit harvested at mature green or breaker stages of maturity. Freshly sliced carambola browned only slightly when exposed to air, but packaged slices that had been stored for 2 or more wk at 4.4°C browned rapidly (within 6 hr) when exposed to air. Whole fruit stored at 4.4°C for up to 6 wk, then sliced, showed much less susceptibility to browning. Ascorbic acid decreased and polyphenoloxidase activity increased in carambola slices during storage, but less in whole fruit. Treating slices with 1.0 or 2.5% citric acid + 0.25% ascorbic acid (in water) prior to packaging was very effective in limiting browning.