Use of modified atmosphere to extend shelf life of fresh-cut carambola (Averrhoa carambola L. cv. Fwang Tung)

摘要: Fresh-cut fruit products, including carambola (Averrhoa carambola L.) have limited marketability due to cut surface browning attributed to oxidation of phenolic compounds by enzymes such as polyphenol oxidase (PPO). The objective of this study was to evaluate postharvest changes of carambola slices in three different packagings. Carambola fruit (cv. Fwang Tung) were picked from the orchard of Estação Experimental de Citricultura de Bebedouro at mature-green stage. Fruit were washed, dipped in NaOCl solution (200 mg. L-1 for 5 minutes), and stored overnight at 10 C. Fruit were manually sliced into pieces of approximately 1 cm. Slices were rinsed with NaOCl solution at 20 mg. L-1, drained for 3 minutes, and packaged in polyethylene terephthalate (PET) trays (Neoform N94); polystyrene trays covered with PVC 0.017 mm (Vitafilm-Goodyear); and vacuum sealed polyolefin bags (PLO, Cryovac PD900). The …