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Carbohydrates and chilling injury in carambola (Averrhoa carambola L.) and mamey (Pouteria sapota) fruits stored under refrigeration.

Author(s) : PÉREZ-TELLO G. O., BRICEÑO T. B. O., VARGAS-ARISPURO I., et al.

Summary

The results of the tests showed that chilling injury index (CII) values were statistically different at 2 and 10 °C in carambola fruit, and strongly correlated to sucrose content. Chilling injury (CI) included surface pitting, darkened ribs and skin desiccation. For mamey fruit, the CII values were similar at 2 and 10 °C. CI symptoms included abnormal ripening into trimming zones close to the skin at 2 °C, and darkened zones into middle pulp at 2 and 10 °C. CII showed high correlation with respect to fructose content in fruits.

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Pages: 2000-4

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Details

  • Original title: Carbohydrates and chilling injury in carambola (Averrhoa carambola L.) and mamey (Pouteria sapota) fruits stored under refrigeration.
  • Record ID : 2002-1912
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 2; 485-490; fig.; tabl.; 8 ref.

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