EFFECTS OF CONTROLLED ATMOSPHERE STORAGE ON THE POSTHARVEST QUALITY OF CARAMBOLA FRUITS

Storage of carambola fruits in high CO₂ (5 and 10%) and/or low O₂ (5 and 10%) controlled atmosphere (CA) at 10°C retarded firmness loss and reduced ethylene production. Colour changes also slowed manifested as lower rate of decrease in hue values and of increase in L* a* and b* values compared to the control. Total ascorbic acid, titratable acidity and total sugar contents were not significantly affected. Among the CA treatments, 5%CO₂ + 5% O₂ appeared to be the most effective in maintaining quality and prolonging shelf life. CA-stored fruits had a shelf life of 25 days while the control, 20 days.