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The effect of packaging and refrigeration on the shelf life of the carambola.

Author(s) : SANKAT C. K., BALKISSOON F.

Type of article: Article

Summary

Averrhoa carambola fruits were harvested at the mature green stage, washed, air-dried and then stored, either unwrapped, or wrapped in stretch film, at 5, 10, 15 or 28 deg C. Weight loss and shrinkage were much greater at 28 deg C than at lower temperatures. At the 3 lower temperatures, packaging reduced the range of weight loss during storage from 0-10 to 0-5%, but had no significant effect on shrinkage. Flesh firmness was maintained longest (up to 6 weeks) at 5 and 10 deg C. Packaging appeared to slighly reduce the softening rate, especially at higher temperatures. The TSS-titratable acidity ratio was not affected by packaging, but generally increased with time and with increasing temperature.

Details

  • Original title: The effect of packaging and refrigeration on the shelf life of the carambola.
  • Record ID : 1994-3554
  • Languages: English
  • Source: ASEAN Food J. - vol. 7 - n. 2
  • Publication date: 1992

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