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Browning susceptibility and changes in composition during storage of carambola slices.

Author(s) : WELLER A., SIMS C. A., MATTHEWS R. F., BATES R. P., BRECHT J. K.

Type of article: Article

Summary

Susceptibility to browning after slicing, packaging and storage for 4 weeks at 4.4 deg 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 weeks at 4.4 deg C browned rapidly (within 6 hours) when exposed to air. Whole fruit stored at 4.4 deg C for up to 6 weeks, then sliced, showed much less susceptibility to browning. Treating slices with 1 or 2.5% citric acid + 0.25% ascorbic acid (in water) prior to packaging was very effective in limiting browning.

Details

  • Original title: Browning susceptibility and changes in composition during storage of carambola slices.
  • Record ID : 1998-1707
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 62 - n. 2
  • Publication date: 1997/03
  • Document available for consultation in the library of the IIR headquarters only.

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