Articles
EFFECTS OF CONTROLLED ATMOSPHERE STORAGE ON THE POSTHARVEST QUALITY OF CARAMBOLA FRUITS
Article number
943_26
Pages
209 – 212
Language
English
Abstract
Storage of carambola fruits in high CO2 (5 and 10%) and/or low O2 (5 and 10%) controlled atmosphere (CA) at 10°C retarded firmness loss and reduced ethylene production.
Colour changes also slowed manifested as lower rate of decrease in hue values and of increase in L* a* and b* values compared to the control.
Total ascorbic acid, titratable acidity and total sugar contents were not significantly affected.
Among the CA treatments, 5%CO2 + 5% O2 appeared to be the most effective in maintaining quality and prolonging shelf life.
CA-stored fruits had a shelf life of 25 days while the control, 20 days.
Colour changes also slowed manifested as lower rate of decrease in hue values and of increase in L* a* and b* values compared to the control.
Total ascorbic acid, titratable acidity and total sugar contents were not significantly affected.
Among the CA treatments, 5%CO2 + 5% O2 appeared to be the most effective in maintaining quality and prolonging shelf life.
CA-stored fruits had a shelf life of 25 days while the control, 20 days.
Authors
P. Boonyaritthongchai, C. Wongs-Aree, S. Kanlayanarat
Keywords
controlled atmosphere, carambola, shelf life
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