Biochemical changes use of polyethylene bags and chilling injury of Carambola (Averrhoa carambola L.) stored at various temperatures

Wan C.K., . and Lam P.F., . Biochemical changes use of polyethylene bags and chilling injury of Carambola (Averrhoa carambola L.) stored at various temperatures. pp. 39-46. ISSN 0126-6128

The effects of storage temperature and the use of polyethylene film on chilling injury and biochemical changes in carambola (Averrhoa carambola L.) fruits were studied. The pH total soluble solid changes were not significantly different in ripe and unripe fruits stored at 5 deg C. 10 deg C. 15 deg C. and 20 deg C. No starch was detected in either ripe or unripe fruits and no significant changes occurred in the total sugar content. Unripe fruits packed in sealed perforated and nonperforated polyethylene bags stored at 20 deg C. ripened and turned completely yellow in colour when the bags were opened. Percentage of diseased fruits in sealed bags is lower than those in perforated bags or the control after 1 and 3 weeks in storage. Less than twenty-five percent of the unriped carambola fruits injured during chilling became full yellow in colour after weeks of storage. The degree of injury was slight but became more severe as storage time lengthened. The ribs of the fruits turned black and dark brown patches appeared on the surface of the skin. Unripe fruits having less than 25 yellow colour on the skin surface suffered chilling injury after 5 weeks storage at 5 deg C. The severity increased with storage time. The physiological disorder appeared as dark green brown patches on the skin shrivelled and darkened ribs and failure of the fruits to turn yellow when transfered to 20 deg C.

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Abstract

The effects of storage temperature and the use of polyethylene film on chilling injury and biochemical changes in carambola (Averrhoa carambola L.) fruits were studied. The pH total soluble solid changes were not significantly different in ripe and unripe fruits stored at 5 deg C. 10 deg C. 15 deg C. and 20 deg C. No starch was detected in either ripe or unripe fruits and no significant changes occurred in the total sugar content. Unripe fruits packed in sealed perforated and nonperforated polyethylene bags stored at 20 deg C. ripened and turned completely yellow in colour when the bags were opened. Percentage of diseased fruits in sealed bags is lower than those in perforated bags or the control after 1 and 3 weeks in storage. Less than twenty-five percent of the unriped carambola fruits injured during chilling became full yellow in colour after weeks of storage. The degree of injury was slight but became more severe as storage time lengthened. The ribs of the fruits turned black and dark brown patches appeared on the surface of the skin. Unripe fruits having less than 25 yellow colour on the skin surface suffered chilling injury after 5 weeks storage at 5 deg C. The severity increased with storage time. The physiological disorder appeared as dark green brown patches on the skin shrivelled and darkened ribs and failure of the fruits to turn yellow when transfered to 20 deg C.

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Item Type:	Article
Additional Information:	24 ref. Summaries (En Malay)
AGROVOC Term:	AVERRHOA CARAMBOLA
AGROVOC Term:	ALMACENAMIENTO
AGROVOC Term:	ENFRIAMIENTO
AGROVOC Term:	AGENTES NOCIVOS
AGROVOC Term:	FRUTAS
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:53
URI:	http://webagris.upm.edu.my/id/eprint/18386

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