Browning Susceptibility and Changes in Composition During Storage of Carambola Slices

• Published in: Journal of food science Vol. 62; no. 2; pp. 256 - 260
• Main Authors: WELLER, A., SIMS, C.A., MATTHEWS, R.F., BATES, R.P., BRECHT, J.K.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.03.1997; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: ascorbic acid; Biological and medical sciences; browning; carambola; Chemistry; Food industries; Food preservation; Food science; Fruit and vegetable industries; Fruits; Fundamental and applied biological sciences. Psychology; polyphenoloxidase; Antioxygen; Ascorbic acid; Enzyme; Alteration; Catechol oxidase; Slicing; Shelf life; Enzymic browning; Citric acid; Tropical fruit; Refrigerated storage; Preservative; Food preservation; Oxidoreductases; Comparative study; Maturity; Star fruit; Cultivar
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1997.tb03980.x

ABSTRACT Browning and changes in the composition of sliced and whole carambola (Averrhoa carambola L.) fruit during storage were investigated. Susceptibility to browning after slicing, packaging and storage for 4 wk at 4.4°C varied considerably between four cultivars and five selections. There was no difference in browning susceptibility between fruit harvested at mature green or breaker stages of maturity. Freshly sliced carambola browned only slightly when exposed to air, but packaged slices that had been stored for 2 or more wk at 4.4°C browned rapidly (within 6 hr) when exposed to air. Whole fruit stored at 4.4°C for up to 6 wk, then sliced, showed much less susceptibility to browning. Ascorbic acid decreased and polyphenoloxidase activity increased in carambola slices during storage, but less in whole fruit. Treating slices with 1.0 or 2.5% citric acid + 0.25% ascorbic acid (in water) prior to packaging was very effective in limiting browning.