Abstract
`Arkin' carambolas (Averrhoa carambola L.) were subjected to the fruit fly quarantine treatments of hot water immersion at 43.3 to 43.6C for 55 or 70 rein, 46.0 to 46.3C for 35 or 45 rein, or 49.0 to 49.3C for 25 or 35 rein, or vapor heat at 43.3 to 43.6C for 90 to 120 rein, 46.0 to 46.3C for 60 or 90 rein, or 49.0 to 49.3C for 45 or 60 min. Marketability, color, weight loss, internal appearance, flavor, total acids, and soluble solids content were determined. The 49.0 to 49.3C treatments resulted in excessive damage to the carambolas 2 to 4 days after treatment. There were no statistically significant differences in the variables measured among the other treatments and control; however, heat-treated carambolas appeared duller in color than control fruits. Overall, fruit treated at 46.0 to 46.3C lost significantly more weight than that treated at 43.3 to 43.6C.
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