Physical and chemical characteristics of carambola (Averrhoa carambola L.) fruit at three stages of maturity.

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dc.contributor.authorPatil, Avinash G
dc.contributor.authorPatil, Darshana A
dc.contributor.authorPhatak, Anita V
dc.contributor.authorChandra, Naresh
dc.date.accessioned2015-06-19T11:35:04Z
dc.date.available2015-06-19T11:35:04Z
dc.date.issued2010-08
dc.description.abstractThe fresh fruits of carambola (Averrhoa carambola L.) are used in jelly making, for garnishing salads and to prepare drinks. In some Asian countries, the green mature fruit is relished and consumed fresh and used in pickle preparations. In the present work the physical and chemical properties of carambola fruits were studied at different maturity stages. The fruits were characterized for physical properties like length, diameter, fresh weight, dry weight and moisture content. The fruits were also analyzed for soluble protein, total sugars, reducing sugars, ascorbic acid, oxalic acid, amino acid, pectin and chlorophyll. The composition of fruit varied widely during maturation. The length, diameter, fresh weight and dry weight increased as fruit mature and ripen. The pH of the fruit increased with maturity. The contents of reducing sugars, total sugars, soluble protein, amino acid and oxalic acid increased with maturity. Total chlorophyll content increased from young to half ripe fruit but in full ripe fruit it decreased significantly.en_US
dc.identifier.citationPatil Avinash G, Patil Darshana A, Phatak Anita V, Chandra Naresh. Physical and chemical characteristics of carambola (Averrhoa carambola L.) fruit at three stages of maturity. International Journal of Applied Biology and Pharmaceutical Technology. 2010 Aug-Oct; 1(2): 624-629.en_US
dc.identifier.issn0976-4550
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/158129
dc.language.isoenen_US
dc.source.urihttps://www.ijabpt.com/pdf/3053-%20Avinash[1].pdfen_US
dc.subjectAverrhoa carambola L.en_US
dc.subjectFruiten_US
dc.subjectPhysicochemical characteristicsen_US
dc.titlePhysical and chemical characteristics of carambola (Averrhoa carambola L.) fruit at three stages of maturity.en_US
dc.typeArticleen_US
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