Ethylene and Carbon Dioxide in Ripening Fruit of Averrhoa carambola

Abstract

Star fruit ( Averrhoa carambola L. cv. Golden Star) was harvested in progressively advanced stages of ripeness. Ethylene and CO 2 production were lower in ripening fruits than in green ones. In fully ripe fruit, higher levels of CO 2 and ethylene were attributed to microbial activity or to tissue senescence. Dissolved solids steadily increased with ripening. The ethylene, CO 2 , and ripening patterns were typical of those for nonclimacteric fruit.