Comparison among cultivars of star fruits for production of fresh-cut

This work characterized star fruits 'Hart', 'Malasia' and 'Nota 10', to produce fresh-cut. Fruits newly picked were hygienized, stored for l2 hours at 12± 1ºC and 90 ± 5%RH, processed and the product was packaged in PET packages, and stored at 10.3 ± 1ºC and 80 ± 5%RH during 8 days. The fruit yield for fresh-cut production was evaluated, as well as its quality evolution every 2 days, for weight loss, appearance, rotten occurrence, colour, pH, titratable acidity contents (TA), soluble solids (SS), ascorbic acid (AA) and ratio SS/TA. Fresh-cut yield was lower for 'Hart' (44.70%), intermediate for 'Nota 10' (66.38%) and higher for 'Malasia' (72.58%). The weight loss, during the storage, was significantly greater on 'Hart' products, when compared to other cultivars. The appearance of products produced from 'Malasia' fruit kept good up to 6 days (level 3), when they showed themselves with marks of darkness; while that one produced with 'Harts' and 'Nota 10' kept good appearance for 4 days (level 3). The colour of the products changed from greenish to green-yellowish, as can it be showed for medium hue value, from 115.40 to 110.48. Soluble solids content of fresh-cut from 'Malasia' (7.26ºBrix) and 'Hart' (6.97ºBrix) did not vary significantly, and it was lower for 'Nota 10', 8.8ºBrix to 7.1ºBrix. Titratable acidity and pH (3.80 - 3.90) did not vary for 'Malasia' and 'Hart' products, leading to an unchangeable ratio. Ascorbic acid content of three cultivars presented an increase followed by a reduction during the storage period. The results indicated that 'Malasia' fruits were the better than Hart and Nota 10 cultivars for fresh-cut production.

Averrhoa carambola; star fruit; shelf-life; fresh-cut

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