Changes in Selected Quality Characteristics of Minimally Processed Carambola (Averrhoa Carambola L.) When Treated with Ascorbic Acid.

• Main Authors: Ding, Phebe, Ahmad, Siti Hajar, Mohd Ghazali, Hasanah
• Format: Article
• Language: English; English
• Published: 2007
• Online Access: http://psasir.upm.edu.my/id/eprint/858/1/PFP11.PDF; http://psasir.upm.edu.my/id/eprint/858/

Abstract: ‘ B 10’ carambola of ripening stages (RS) 3 and 4 were minimally processed (MP) and then dipped in 0, 15 and 30mg L -1 ascorbic acid (AA). The 1-cm-thick slices were then dried, packed into cling-wrapped-foam tray and stored at 7oC for 0, 3 and 5 days. Skin colour (L *, C* and ho), flesh f...