Citation
Siti Hajar Ahmad, . and Mukhlis Irsan, . and Mahmud T. Muda Mohamed, . and Thohirah Abdullah, . (1996) Changes in surface colour and other related quality characteristics of carambola Averrhoa carambola l. at different stages of maturity. [Proceedings Paper]
Abstract
B10; carambola fruits were harvested at different maturity stages based on days after anthesis. Fruits were evaluated for surface colour firmness soluble solids concentration sugar sucrose fructose glucose and acid ascorbic malic citric and oxalic contents. As maturity progressed the surface colour was significantly lighter L redder a and yellower b as evidenced by the significant increases in all the colour coordinates L a b. There was also an increase in the chroma C and a decrease in the hue ho values where surface colour of fruits was getting less saturated and changing from greenish-yellow to orange-yellow. Soluble solids concentration ascorbic acid and sugar content increased while the other organic acids malic citric and oxalic and flesh firmness decreased as the carambola fruits matured. Changes in surface colour were significantly correlated with the maturity quality characteristics of carambola. As such accurate assessment of surface colour is an important criteria in the grading of carambola.
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Abstract
B10; carambola fruits were harvested at different maturity stages based on days after anthesis. Fruits were evaluated for surface colour firmness soluble solids concentration sugar sucrose fructose glucose and acid ascorbic malic citric and oxalic contents. As maturity progressed the surface colour was significantly lighter L redder a and yellower b as evidenced by the significant increases in all the colour coordinates L a b. There was also an increase in the chroma C and a decrease in the hue ho values where surface colour of fruits was getting less saturated and changing from greenish-yellow to orange-yellow. Soluble solids concentration ascorbic acid and sugar content increased while the other organic acids malic citric and oxalic and flesh firmness decreased as the carambola fruits matured. Changes in surface colour were significantly correlated with the maturity quality characteristics of carambola. As such accurate assessment of surface colour is an important criteria in the grading of carambola.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. mal SB 359 I61 1996 Vol. 1 Call Number |
| AGROVOC Term: | Carambola |
| AGROVOC Term: | Averrhoa carambola |
| AGROVOC Term: | Quality |
| AGROVOC Term: | Maturity |
| AGROVOC Term: | Anthesis |
| AGROVOC Term: | Sucrose |
| AGROVOC Term: | Fructose |
| AGROVOC Term: | Glucose |
| AGROVOC Term: | Ascorbic acid |
| AGROVOC Term: | Sugar content |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 05:14 |
| URI: | http://webagris.upm.edu.my/id/eprint/11940 |
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