Changes in surface colour and other related quality characteristics of carambola (Averrhoa carambola l.) at different stages of maturity
1996
Siti Hajar Ahmad | Mukhlis Irsan | Mahmud T. Muda Mohamed | Thohirah Abdullah
'B10' carambola fruits were harvested at different maturity stages based on days after anthesis. Fruits were evaluated for surface colour, firmness, soluble solids concentration, sugar (sucrose, fructose, glucose) and acid (ascorbic, malic, citric and oxalic) contents. As maturity progressed, the surface colour was significantly lighter (L*), redder (a*) and yellower (b*) as evidenced by the significant increases in all the colour coordinates (L*, a*, b*). There was also an increase in the chroma (C*) and a decrease in the hue (ho) values where surface colour of fruits was getting less saturated and changing from greenish-yellow to orange-yellow. Soluble solids concentration, ascorbic acid and sugar content increased while the other organic acids (malic, citric and oxalic) and flesh firmness decreased as the carambola fruits matured. Changes in surface colour were significantly correlated with the maturity quality characteristics of carambola. As such accurate assessment of surface colour is an important criteria in the grading of carambola.
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