Cultivar affects browning susceptibility of freshly cut star fruit slices

De Almeida Teixeira, G. H., Durigan, J. F., Mattiuz, B. H., Alves, R. E. and O'Hare, T. J. (2006) Cultivar affects browning susceptibility of freshly cut star fruit slices. Scientia Agricola, 63 1: 1-4. doi:10.1590/S0103-90162006000100001


Author De Almeida Teixeira, G. H.
Durigan, J. F.
Mattiuz, B. H.
Alves, R. E.
O'Hare, T. J.
Title Cultivar affects browning susceptibility of freshly cut star fruit slices
Journal name Scientia Agricola   Check publisher's open access policy
ISSN 0103-9016
Publication date 2006-01
Sub-type Article (original research)
DOI 10.1590/S0103-90162006000100001
Volume 63
Issue 1
Start page 1
End page 4
Total pages 4
Place of publication Sao Paolo, Brazil
Publisher Universidade de Sao Paulo
Language eng
Abstract Consumption of freshly-cut horticultural products has increased in the last few years. The principal restraint to using freshly-cut carambola is its susceptibility to tissue-browning, due to polyphenol oxidase-mediated oxidation of phenolic compounds present in the tissue. The current study investigated the susceptibility to browning of star fruit slices (Averrhoa carambola L.) of seven genotypes (Hart, Golden Star, Taen-ma, Nota-10, Malásia, Arkin, and Fwang Tung). Cultivar susceptibility to browning as measured by luminosity (L*) varied significantly among genotypes. Without catechol 0.05 M, little changes occurred on cut surface of any cultivars during 6 hour at 25° C, 67% RH. Addition of catechol led to rapid browning, which was more intense in cvs. Taen-ma, Fwang Tung, and Golden Star, with reduction in L* value of 28.60%, 27.68%, and 23.29%, respectively. Browning was more intense in the center of the slices, particularly when treated with catechol, indicating highest polyphenol oxidase (PPO) concentration. Epidermal browning, even in absence of catechol, is a limitation to visual acceptability and indicates a necessity for its control during carambola processing. Care must be given to appropriate selection of cultivars for fresh-cut processing, since cultivar varied in browning susceptibility in the presence of catechol.
Keyword Averrhoa Carambola L.
Cathecol
Polyphenol Oxidase
Minimally Processed
Fresh-cut
Carambola
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Queensland Alliance for Agriculture and Food Innovation
 
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