Abstract
Physicochemical quality of carambolas kept in active packaging during storage at 10 °C for 35 d were investigated. The carambola was individually packaged in a low density polyethylene (LDPE) bag with and without a sachet of commercial oxygen and ethylene absorbers. Fruit weight, color, ascorbic acid, firmness and the activities of polygalacturonase (PG) and pectin methylesterase (PME) were monitored. Storage in the active packaging reduced the losses of fruit weight and ascorbic acid content as well as maintained fruit color over the storage. The fruits packed in the active packaging had higher firmness compared to control. Negative relationships between softening and both of the PG (R2 = 0.6803) and PME (R2 = 0.8179) activities were found. These concluded that the active packaging effectively maintained quality of carambolas.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
