30B-22

 

Carambola fruit (<i>Averrhoa carambola</i> L.), like many other tropical and subtropical fruits, developed chilling injury (CI) when stored at low temperatures (1°-15°C). In order to investigate the chilling injury in carambola fuits, the major physicochemical, physiological, and enzymatic fruits responses were studied. Chilling injury index (CII), carbohydrates content, ethylene and CO₂ production rates, peroxidase (POD), polyphenoloxidase (PPO) and phenylalanine ammonia-lyase activities in carambola fruits were studied during storage at 10 and 2°C (85-90%RH). To simulate marketing conditions, fruits from the 2 and 10°C groups were transferred to 20°C every ten days. Linear correlation for all the response variables in the fruits, were developed. The results showed that CII values were statistically different at 2 and 10°C, and strongly correlated to sucrose content. CI included surface pitting, darkened ribs and skin desiccation. CII values were statistically different (p<0.05) at 2° and 10°C in carambola fruit, CII included surface pitting, darkened ribs and skin dissication (about 20% of whole fruit) at 2°C. Carbon dioxide production was different (p<0.05) at the end of storage. An apparent relationship among POD and PPO activities and development of CI symptoms, were observed at 2°C. Meanwhile, PAL activity was no different in both temperatures.