Suitability study on different maturity stages of Averrhoa Carambola L. variety (Honey Sweet) in processing fruit juice
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Date
2010
Authors
Perera, Y. M.
Journal Title
Journal ISSN
Volume Title
Publisher
The University of Peradeniya
Abstract
In Sri Lanka there are a number of fruit crops which have been underutilized. The Averrhoa carambola L. (carambola) is considered as one such fruit crop. There is a considerable market potential for the processed carambola products nationally and internationally. Two cultivars of carambola are available which are local and introduced. The local cultivars are not popular since their oxalic acid contents are considerably higher than that of the introduced varieties and sour taste. The objective of the present study was to examine the suitability of “Honey Sweet’, ‘Peni Kamaranga’ or B-17 is (an improved variety which was released by the Department of Agriculture) for processing. Fruits of Honey Sweet variety were collected from the HORDI at Gannoruwa to represent different maturity stages and analyzed for Total Soluble Solids (TSS), Titratable acidity, oxalic acid content. In addition, the fruits were tested for vulnerability to anthracnose and storage longevity under ambient temperature and 5 °C.
The result of the study indicated that half and fully ripen stages contain higher TSS and lower titratable acids. The oxalic acid content is lower in ripen stages, higher in green mature and color break stages, ridges of the fruit contained higher amount of oxalic acids. Fully ripen stage is the most susceptible to the anthrcnose disease. For better storing of carambola fruits, it is wiser to harvest the fruits at color break stage and store them in refrigerator/cold room under 5 °C.
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Keywords
Plant Sciences , Averrhoa Carambola L.