Share

Postharvest physiology and storage of carambola (starfruit): a review.

Author(s) : O'HARE T. J.

Type of article: Article

Summary

Carambola (Averrhoa carambola) fruits are commercially harvested at colour break to reduce susceptibility to mechanical injury during handling. Carambolas appear to be non-climacteric fruits. Increases in CO2 and ethylene production rates occur after the fruit is considered ripe and these tend to be related to microbial decay or tissue senescence. A storage temperature of 5 deg C is capable of maintaining fruits with a minimum of physiological changes for at least 6 weeks, provided moisture loss is controlled. Storage life is largely limited by disease, which commonly develops from lesions (such as insect damage), or occurring during handling.

Details

  • Original title: Postharvest physiology and storage of carambola (starfruit): a review.
  • Record ID : 1994-2952
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 2 - n. 4
  • Publication date: 1993

Links


See other articles in this issue (6)
See the source

Indexing