CARBOHYDRATES AND CHILLING INJURY IN CARAMBOLA (AVERRHOA CARAMBOLA L.) AND MAMEY (POUTERIA SAPOTA) FRUITS STORED UNDER REFRIGERATION

摘要

Chilling injury (CI) disorder and carbohydrates content in the tropical exotic fruits carambola and mamey were studied by maintaining the fruit at 10 and 2°C (85-90%RH). Chilling injury index (CII) and sucrose, fructose and glucose contents were measured by HPLC over thirty-day period. To simulate marketing conditions, fruits from the 2 and 10°C groups were transferred to 20°C every ten days. Linear correlation for all the response variables in the fruits, were developed. The results showed that CII values were statistically different at 2 and 10°C in carambola fruit, and strongly correlated to sucrose content. CI included surface pitting, darkened ribs and skin desiccation. For mamey fruit, the CII values were similar at 2 and 10°C (p<0.05). CI symptoms included abnormal ripening into trimming zones close to the skin at 2°C, and darkened zones into middle pulp at 2 and 10°C. CII showed high correlation with respect to fructose contents in fruits.