Harvest maturity and post-processing dip to improve quality of fresh-cut carambola fruit

Authors: Bai, Jinhe; Narciso, Jan; Plotto, Anne; Baldwin, Elizabeth - Liz

Submitted to: Florida State Horticultural Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 3/25/2009
Publication Date: 4/14/2009
Citation: Bai, J., Narciso, J., Plotto, A., Baldwin, E. 2009. Harvest maturity and post-processing dip to improve quality of fresh-cut carambola fruit. Florida State Horticultural Society Meeting. Paper No. HP11.

Interpretive Summary:

Technical Abstract: 'Arkin' carambola (Averrhoa carambola L.) fruit harvested at color break or full yellow stage were washed with or without an alkaline solution (pH 13.5), cut to 1 cm thick slices, dipped in calcium ascorbate (Ca ASA), ascorbic acid (ASA) or water, and packaged in perforated clamshells for up to 14 days storage at 4 °C. Quality changes of the cut slices were determined during storage. The alkaline wash reduced initial microbial loads on the cut slices and the total microbial population throughout the entire storage period. ASA and Ca ASA inhibited cut surface browning as indicated by lower a* value, higher L* and hue values, and higher panel preference. Ca ASA also maintained a firm and crisp texture as showed by the high firmness break force. An informal sensory panel preferred slices treated with Ca ASA for reduced sourness, astringent, and bitter taste, probably due to the binding of soluble oxalic acid to insoluble Ca oxalate. However, care must be paid to avoid phytotoxicity caused by high pH treatment, and cut surface drying that was enhanced by the Ca ASA application.