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Response of minimally processed carambola to chemical treatments and low-oxygen atmospheres

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Teixeira, G.H.A., Durigan, J.F., Alves, R.E. and O'Hare, T.J. (2008) Response of minimally processed carambola to chemical treatments and low-oxygen atmospheres. Postharvest Biology and Technology, 48 (3). pp. 415-421.

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Article Link: http://dx.doi.org/10.1016/j.postharvbio.2007.08.01...

Publisher URL: http://www.elsevier.com


Fresh-cut carambola (Averrhoa carambola L.) has limited marketability due to cut-surface browning. The effect of chemical treatments (ascorbic acid, citric acid and Ca-EDTA), controlled atmosphere (0.4-20.3% O2) and the association of these processes was investigated. Post-cutting dip and low-oxygen atmospheres did not prevent discoloration or improve sensory and physicochemical parameters. However, ascorbic acid (0.5% and 1%) dips reduced polyphenol oxidase (PPO) activity during storage at 4.5 °C, with 1% ascorbic acid inducing the lowest activity. Although cut-surface browning of 'Maha' slices was not relevant, carambola slices treated with 1% ascorbic acid in association with 0.4% oxygen did not present significant browning or loss of visual quality for up to 12 days, 3 days longer than low oxygen alone (0.4% O2), thus, their quality can be significantly improved by combining both treatments.

Item Type:Article
Corporate Creators:Horticulture and Forestry Science
Additional Information:© Elsevier B.V.
Keywords:Ascorbic acid; Averrhoa carambola; browning; citric acid; controlled atmosphere; polyphenol oxidase.
Subjects:Science > Biology > Biochemistry
Plant culture > Fruit and fruit culture
Plant culture > Harvesting, curing, storage
Live Archive:23 Jan 2009 05:50
Last Modified:03 Sep 2021 16:47

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