Fruit Produce Facts English
Recommendations for Maintaining Postharvest Quality
Maturity & Quality
Fruit color changes from green to yellow which is accompanied by an increase in soluble solids including sugars (sweetness). Carambolas should be picked when fully yellow to assure good eating quality. However, color break (1/2 to 3/4 of fruit is yellow) is used as the commercial maturity index because these fruits are firmer and easier to handle.
Maturity & Quality Photos
Temperature & Controlled Atmosphere
5-10°C (41-50°F), depending on cultivar and production area.
To calculate heat production multiply ml CO2/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.
Less than 1.0 µl/kg·hr at 20°C (68°F)
Green color of carambolas continues to disappear during storage at 15°C (59°F) or 20°C (68°F) and some improvement in flavor due to loss of acidity may be noted. These changes can be slightly accelerated with exposure to ethylene (100 ppm for 24 hours), but such treatment may increase decay incidence and severity.
Florida carambolas can be kept in air at 5°C (41°F) for 4 to 6 weeks provided that water loss is minimized (by high relative humidity and/or packaging film barriers).There are no published data on their response to atmospheric modification.
Physiological and Physical Disorders
Use of Materials
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How to Cite
Author(s) names. Initial publication or update date (located at the top). Title. Link to the specific Produce Fact Sheet webpage (Accessed date)
Example: Cantwell, M. and T. Suslow. 2002. Lettuce, Crisphead: Recommendations for Maintaining Postharvest Quality.