Physical and chemical characteristics of carambola (Averrhoa carambola L.) fruit at three stages of maturity.

ABSTRACT

The fresh fruits of carambola (Averrhoa carambola L.) are used in jelly making, for garnishing salads and to prepare drinks. In some Asian countries, the green mature fruit is relished and consumed fresh and used in pickle preparations. In the present work the physical and chemical properties of carambola fruits were studied at different maturity stages. The fruits were characterized for physical properties like length, diameter, fresh weight, dry weight and moisture content. The fruits were also analyzed for soluble protein, total sugars, reducing sugars, ascorbic acid, oxalic acid, amino acid, pectin and chlorophyll. The composition of fruit varied widely during maturation. The length, diameter, fresh weight and dry weight increased as fruit mature and ripen. The pH of the fruit increased with maturity. The contents of reducing sugars, total sugars, soluble protein, amino acid and oxalic acid increased with maturity. Total chlorophyll content increased from young to half ripe fruit but in full ripe fruit it decreased significantly.