Effect of harvest maturity on physical and chemical characteristics of carambola (averrhoa carambola L.)

Abstract

An experiment on carambola (Averrhoa carambola) cv. ‘B17’ was conducted in the 1989/90 harvest season to investigate the relationships between fruit physical and chemical characteristics ani maturation. The physical properties were length width, weight, and volume and the chemical properties were total soluble solids, pH, total titratable acidity total sugars, and total ascorbic acid content. Sensor evaluation for sourness, colour, sweetness, texture and overall acceptability were also carried out Measurements were made weekly between 9 and 13 weeks after fruit set. Colour was classified as light green, yellowish green, more yellow, than green more orange than yellow, and full orange. For fresh consumption, harvesting was carried out from Week 11 to Week 13 after fruit set. Chemical and physical characteristics woe measured over the harvest season Total soluble solids, pH, total sugars, and total ascorbic acid content increased whereas total titratable acidity; declined. The causal regression relationships of chemical variates on harvest maturity are presented. © 1992 The Royal Society of New Zealand.