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 12), cut to 10 mm 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 microbial loads on the cut slices 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 scores in visual quality. 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 sour, astringent, and bitter tastes, probably due to the binding of soluble oxalic acid to insoluble Ca oxalate. However, care must be paid to avoid phytotoxicity caused by the alkaline pre-cutting treatment, and cut surface drying that was enhanced by the Ca ASA application.