Browning susceptibility and changes in composition during storage of carambola slices
A Weller, CA Sims, RF Matthews… - Journal of Food …, 1997 - Wiley Online Library
Journal of Food Science, 1997•Wiley Online Library
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 …
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 …
Abstract
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.
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