EFFECTS OF HIGH CO₂ STORAGE ON POSTHARVEST QUALITY OF CARAMBOLA FRUITS

The effects of high carbon dioxide atmosphere (5 and 10% CO₂) on physiological changes and quality of carambola during storage at 10oC was investigated. Both CO₂ levels reduced ethylene production. However, 10% CO₂ was more effective than 5% CO₂ in delaying peel color and firmness changes. Consequently, fruits kept at 10% CO₂ had higher malondialdehyde (MDA) than at 5% CO₂. Shelf life increased in both CO₂ levels to 25 days from about 20 days in air.