CARAMBOLA QUALITY AFTER ETHYLENE AND COLD TREATMENTS AND STORAGE

Carambolas (Averrhoa carambola L.) must be treated with an approved in sect quarantine procedure such as cold treatment before shipment to ce rtain markets. Condition and quality of mature-green (MG) and slightly yellow (SY) fruit were determined after they were: 1) treated with et hylene at 0.1 ml.L-1 for 48 hours (C2H4), 2) subjected to cold treatme nt (CT) at 1 degrees C for 15 days,and 3) held in storage at 5 degrees C for 7 days plus 3 days at 15 degrees C. Ethylene-treated fruit were softer and yellowness was enhanced compared with non-C2H4-treated fru it. MG fruit were firmer and lost more mass following CT and storage t han SY fruit. C2H4 treatment increased the severity of peel scald, ste m-end breakdown (SEE), and fin browning but had no effect on pitting. CT increased the severity of scald and pitting, and the severity of SE E, but did not affect fin browning. Peel scald, pitting, SEE, and fin browning were more severe in MG than in SY fruit at the final evaluati on. C2H4-treated fruit had lower total soluble solids concentration, h igher titratable acidity and pH, and a less preferred flavor and textu re than control fruit, We conclude that carambola fruit should be sele cted at harvest at the slight-yellow stage (3% to 25% of surface area) instead of at the mature-green stage. Fruit to be cold-stored should not be C2H4 treated due to enhanced mold development and severity of S EE.