Postharvest Changes in Sugars, Acids, and Color of Carambola Fruit at Various Temperatures

Abstract

Abstract Postharvest changes in color and compositional characteristics were monitored in ‘Arkin’ and ‘Golden Star’ carambolas (Averrhoa carambola L.) before, immediately following, and 6 days after they were stored for 44 days at 5, 10, or 15C. General commercial practice has been to store this tropical fruit at 10C or higher to avoid possible chilling injury. Results from the present work demonstrated that fruit stored at 5C maintained better appearance, lost less weight, and exhibited less change in soluble sugar (glucose, fructose, and sucrose) or organic acid (oxalic and malic) concentrations than fruit stored at 10C. Rewarming experiments (6 days at 23C) indicated that these fruit had not lost the capacity to ripen normally and did not develop symptoms of chilling injury. Carambolas therefore can be stored most effectively at 5C.