Teixeira, G. and Durigan, J.F. and Mattiuz, B.H. and Alves, R.E. and O'Hare, T.J. (2006) Cultivar affects browning susceptibility of freshly cut star fruit slices. Scientia Agricola, 63 (1). pp. 1-4.
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Article Link(s): http://dx.doi.org/10.1590/S0103-90162006000100001
Organisation URL: http://www.scielo.br/
Consumption of freshly-cut horticultural products has increased in the last few years. The principal restraint to using freshly-cut carambola is its susceptibility to tissue-browning, due to polyphenol oxidase-mediated oxidation of phenolic compounds present in the tissue. The current study investigated the susceptibility to browning of star fruit slices (Averrhoa carambola L.) of seven genotypes (Hart, Golden Star, Taen-ma, Nota-10, Malasia, Arkin, and Fwang Tung). Cultivar susceptibility to browning as measured by luminosity (L*) varied significantly among genotypes. Without catechol 0.05 M, little changes occurred on cut surface of any cultivars during 6 hour at 25 degrees C, 67% RH. Addition of catechol led to rapid browning, which was more intense in cvs. Taen-ma, Fwang Tung, and Golden Star, with reduction in L* value of 28.60%, 27.68%, and 23.29%, respectively. Browning was more intense in the center of the slices, particularly when treated with catechol, indicating highest polyphenol oxidase (PPO) concentration. Epidermal browning, even in absence of catechol, is a limitation to visual acceptability and indicates a necessity for its control during carambola processing. Care must be given to appropriate selection of cultivars for fresh-cut processing, since cultivar varied in browning susceptibility in the presence of catechol.
|Corporate Creators:||Horticulture and Forestry Science|
|Additional Information:||© Scientia Agricola.|
|Keywords:||Averrhoa carambola L.; Cathecol; polyphenol oxidase; minimally processed; fresh-cut carambola.|
|Subjects:||Science > Biology > Biochemistry|
Plant culture > Fruit and fruit culture > Culture of individual fruits or types of fruit
|Deposited On:||12 Jan 2009 01:49|
|Last Modified:||16 Mar 2011 06:51|
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