Physical and chemical composition of carambola fruit (Averrhoa carambola L.) at three stages of maturity
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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2001
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| _version_ | 1876429058654339072 |
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| author | H. J. Holschuh |
| author_facet | H. J. Holschuh |
| contents | Physical and chemical composition of carambola fruit (Averrhoa carambola L.) at three stages of maturity H. J. Holschuh M. A. Vasconcelos Da S. N. Narain P.S. Bora Química Carambola maturation Averrhoa carambola The carambola (Averrhoa carambola L.) fruit is known for its unique star shape and rich golden color. The fruit varies widelyin its composition during maturation. However, no single study has been performed to monitor the changes in physical and chemicalcharacteristics of the fruit at different stages of maturity. The objective of the present study was to analyze the composition of the fruitduring maturation. The fruit was found to be oblong in shape, being on an average, 7.92 cm long and 5.24 cm in width. The weight ofthe green mature fruits was significantly different than those of half-ripe and ripe fruits. The pH of the fruit increased with the advancein maturity. Ripe fruits were significantly less acidic (pH 3.44) than green mature (pH 2.40) and half-ripe (pH 2.71) fruits. Thetitratable acidity, reducing sugars and tannin contents of the fruits were significantly different in fruits among all stages of maturity. Thecalcium content of the fruits was higher in the ripe stage and it was significantly different than the fruits at green mature or half-ripestages. © 2001 Altaga. All rights reserved. 2001 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430303 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.3 Vol.3 |
| format | Artículo científico |
| id | redalyc_72430303 |
| institution | Redalyc |
| language | en |
| publishDate | 2001 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Physical and chemical composition of carambola fruit (Averrhoa carambola L.) at three stages of maturity H. J. Holschuh Química Carambola maturation Averrhoa carambola Physical and chemical composition of carambola fruit (Averrhoa carambola L.) at three stages of maturity H. J. Holschuh M. A. Vasconcelos Da S. N. Narain P.S. Bora Química Carambola maturation Averrhoa carambola The carambola (Averrhoa carambola L.) fruit is known for its unique star shape and rich golden color. The fruit varies widelyin its composition during maturation. However, no single study has been performed to monitor the changes in physical and chemicalcharacteristics of the fruit at different stages of maturity. The objective of the present study was to analyze the composition of the fruitduring maturation. The fruit was found to be oblong in shape, being on an average, 7.92 cm long and 5.24 cm in width. The weight ofthe green mature fruits was significantly different than those of half-ripe and ripe fruits. The pH of the fruit increased with the advancein maturity. Ripe fruits were significantly less acidic (pH 3.44) than green mature (pH 2.40) and half-ripe (pH 2.71) fruits. Thetitratable acidity, reducing sugars and tannin contents of the fruits were significantly different in fruits among all stages of maturity. Thecalcium content of the fruits was higher in the ripe stage and it was significantly different than the fruits at green mature or half-ripestages. © 2001 Altaga. All rights reserved. 2001 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430303 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.3 Vol.3 |
| title | Physical and chemical composition of carambola fruit (Averrhoa carambola L.) at three stages of maturity |
| topic | Química Carambola maturation Averrhoa carambola |
| url | https://www.redalyc.org/articulo.oa?id=72430303 |