Effects of controlled atmosphere storage on the postharvest quality of carambola fruits

Conference proceedings article

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Publication Details

Author list: Boonyaritthongchai P., Wongs-Aree C., Kanlayanarat S.

Publisher: International Society for Horticultural Science (ISHS)

Publication year: 2012

Volume number: 943

Start page: 209

End page: 212

Number of pages: 4

ISBN: 9789066050204

ISSN: 0567-7572

eISSN: 2406-6168

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84863645955&doi=10.17660%2fActaHortic.2012.943.26&partnerID=40&md5=737bce34f9caa71a1e7cc82e5e0ddebf

Languages: English-Great Britain (EN-GB)

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Abstract

Storage of carambola fruits in high CO2 (5 and 10%) and/or low O2 (5 and 10%) controlled atmosphere (CA) at 10ฐC 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.

Keywords

carambola, Controlled atmosphere