USE OF CARAMBOLA (AVERRHOA CARAMBOLA L.´ FWANG TUNG´) FRUIT AT TWO STAGES OF MATURITY FOR FRESH-CUT PRODUCTS

摘要: Carambola fruit (‘Fwang Tung’) were picked at two stages of maturity: mature-green (50% yellow) and mature (100% yellow). Fruit were washed with water, dipped in NaOCl solution (200 mg. L-1 for 5 minutes), and stored over night at 10 C. Fruit were sliced manually in to pieces of approximately 1 cm thickness. Slices were rinsed with NaOCl solution at 20 mg. L-1, drained for 3 minutes, and packaged in polyethylene tereftalate (PET) trays provided with a fit cover (Neoform® N94). Packages were stored at 6.5 C and 85% RH for 9 days, and samples taken every 3 days for physical, chemical and biochemical analysis, respiration, and internal atmosphere composition. Immediately after cutting, slices at both stages of maturity showed a wounding response with a 5-fold increase in respiration rate. Polygalacturonase (PG) and polyphenol oxidase (PPO) activity did not differ between stages of maturity. Despite the less …