Response of minimally processed carambola to chemical treatments and low-oxygen atmospheres

Nenhuma Miniatura disponível




Teixeira, Gustavo H. A. [UNESP]
Durigan, José Fernando [UNESP]
Alves, Ricardo E.
O'Hare, Timothy J.

Título da Revista

ISSN da Revista

Título de Volume


Elsevier B.V.


Fresh-cut carambola (Averrhoa carambola L.) has limited marketability due to cut-surface browning. The effect of chemical treatments (ascorbic acid, citric acid and Ca-EDTA), controlled atmosphere (0.4-20.3% O-2) and the association of these processes was investigated. Post-cutting dip and low-oxygen atmospheres did not prevent discoloration or improve sensory and physicochemical parameters. However, ascorbic acid (0.5% and 1%) dips reduced polyphenol oxidase (PPO) activity during storage at 4.5 degrees C, with 1% ascorbic acid inducing the lowest activity. Although cut-surface browning of 'Maha' slices was not relevant, carambola slices treated with 1% ascorbic acid in association with 0.4% oxygen did not present significant browning or loss of visual quality for up to 12 days, 3 days longer than low oxygen alone (0.4% O-2), thus, their quality can be significantly improved by combining both treatments. (c) 2007 Elsevier B.V. All rights reserved.



Browning, polyphenol oxidase, controlled atmosphere, Averrhoa carawbola, ascorbic acid, citric acid

Como citar

Postharvest Biology and Technology. Amsterdam: Elsevier B.V., v. 48, n. 3, p. 415-421, 2008.