Browning susceptibility and changes in composition during storage of carambola slices

Journal of Food Science

Volumn 62, Issue 2, 1997, Pages 256-260

  Weller, A ^a   Sims, C A ^a   Matthews, R F ^a   Bates, R P ^a   Brecht, J K ^b  

^a UNIVERSITY OF FLORIDA   (United States)

^b UNIVERSITY OF FLORIDA   (United States)

Author keywords

ascorbic acid; browning; carambola; polyphenoloxidase

Indexed keywords

AVERRHOA CARAMBOLA;

EID: 0031009344     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb03980.x     Document Type: Article

References (36)

1. Adnan, T., Augutin, M.A., and Ghazali, H.M. 1986. Polyphenoloxidase from starfruit (Averrhoa carambola L.). Pertanika 9: 219-224.
2. Ali, S.H. and Jaafar, Y. 1992. Effect of harvest maturity on physical and chemical characteristic of carambola (Averrhoa carambola L.). New Zealand J. Crop and Hort. Sci. 20: 133-136.
3. AOAC. 1984. Official Methods of Analysis, 14th ed. Association of Official Analytical Chemists, Washington, DC.
4. Amiot, M.J., Tacchini, M., Aubert, S., and Nicolas, J. 1992. Phenolic composition and browning susceptibility of various apple cultivars at maturity. J. Food Sci. 57: 958-962.
5. Asemota, H.N., Wellington, M.A., Odutuga A.A., and Ahmad, M.H. 1992. Effect of short-term storage on phenolic content, o-diphenolase and peroxidase activity of cut yam tubers (Dioscorea sp.). J. Sci. Food Agric. 60: 309-312.
6. Barrett, D.M., Lee, C.Y., and Liu, F.W. 1991. Changes in the activity and cellular distribution of PPO in 'Delicious' apples during controlled atmosphere storage. J. Food Biochem. 15: 185-199.
7. Bauernfeind, J.C. 1958. Role of ascorbic acid in the browning phenomenon of fruit juice. "Symposium on Fruit Juice Concentrates," F. Hoffmann-La Roche & Co. Ltd. Basle, Switzerland.
8. Campbell, C.A. 1987. Carambola fruit development and storage in Florida. MS thesis, Univ. of Florida, Gainesville, FL.
9. Campbell, C.A. and Koch, K.E. 1989. Sugar/acid composition and development of sweet and tart carambola fruit. J. Am. Soc. Hort. Sci. 114: 455-457
10. Campbell, C.W., Knight, R.J., and Olszack, R. 1985. Carambola production in Florida. Proc. Fla State Hort. Soc. 98: 145-149.
11. Couture, R., Cantwell, M.I., Ke, D., and Saltveit, Jr., M.E. 1993. Physiological attributes related to quality attributes and storage life of minimally processed lettuce. HortSci. 28: 723-725.
12. Crane, J.H. 1993. Commercialization of carambola, atemoya, and other tropical fruits in South Florida. In New Crops, J. Janick and J.E. Simon (Ed.), p. 448-460. John Wiley and Sons, Inc. New York.
13. Eskin, N.A. 1990. Biochemistry of Foods. Academic Press, Inc. San Diego.
14. Fennema, O.R. 1985. Food Chemistry, 2nd ed., p. 445-447. Marcel Dekker, Inc., New York.
15. Ke, D. and Saltveit, Jr. M.E. 1989. Wound-induced ethylene production, phenolic metabolism and susceptibility to russet spotting in iceberg lettuce. Phys. Plant 76: 412-418.
16. Klein, B.P. 1987. Nutritional consequences of minimal processing of fruits and vegetables. J. Food Quality 10:179-194.
17. Lattanzio, V., Cardinali, A., Di Venere, D., Linsalata, V., and Palmieri, S. 1994. Brownin phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions? Food Chem. 50: 1-7.
18. Matthews, R.F., Lindsay, J.A., West, P.F., and Leinart, A. 1989. Refrigerated vacuum packaging of carambola slices. Proc. Fla. State Hort. Soc. 102: 166-169.
19. Mondy, N.I. and Munshi, C.B. 1993. Effect of maturity and storage on ascorbic acid and tyrosine concentration and enzymatic discoloration of potatoes. J. Agric. Food Chem. 41: 1868-1871.
20. Nicolas, J.J., Richard-Forget, F.C., Goupy, P.M., Amiot, M.J., and Aubert, S.Y. 1994. Enzymatic browning reactions in apple and apple products. CRC Crit. Rev. Food Sci. Nutr. 34: 109-157.
21. Ponting, J.D. and Joslyn, M.A. 1948. Ascorbic acid oxidation and browning in apple tissue extracts. Arch. Biochem. 19: 47-58.
22. Santerre, C.R., Cash, J.N., and Vannorman, D.J. 1988. Ascorbic acid / citric acid combinations in the processing of frozen apple slices. J. Food Sci. 53: 1713-1736.
23. Sapers, G.M. and Hicks, K.B. 1989. Inhibition of enzymatic browning in fruits and vegetables. In Quality Factors of Fruits and Vegetables: Chemistry and Technology, J.J. Jen (Ed.), p. 29. ACS Symp. Series No. 405, Am. Chem. Soc., Washington, DC.
24. Sapers, G.M. and Ziolkowski, M.A. 1987. Comparison of erythorbic and ascorbic acid as inhibitors of enzymatic browning in apples. J. Food Sci. 52: 1732-1733,1747.
25. Sapers, G.M., Hicks, K.B., Phillips, J.G., Garzarella, L., Pondish, D.L. Matulaitis, R.M., McCormack, T.J., Sondey, S.M., Seib, P.A., and El-Atawy, Y.S. 1989. Control of enzymatic browning in apple with ascorbic acid derivatives, polyphenol oxidase inhibitors, and complexing agents. J. Food Sci. 54: 997-1002,1012.
26. Sapers, G.M., Miller, R.L., Miller, F.C., Cooke, P.H., and Choi, S. 1994. Enzymatic browning control in minimally processed mushrooms. J. Food Sci. 59: 1042-1047.
27. 2 on total phenolics, phenylalanine ammonia lyase, and polyphenol oxidase in lettuce tissue. J. Amer. Soc. Hort. Sci. 110: 249-253.
28. Sloan, E. 1995. Enormous opportunity exists for precut. The Packer, May 10.
29. Spanos, G.A. and Wrolstad, R.E. 1990. Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. J. Agric. Food Chem. 38: 1565-1571.
30. Thomas, P. and Janave, M.T. 1973. Polyphenol oxidase activity and browning of mango fruits induced by gamma irradiation. J. Food. Sci. 38: 1149-1152.
31. Vamos-Vigyazo. L. 1981. Polyphenol oxidase and peroxidase in fruits and vegetables. CRC Crit. Rev. Food Sci. Nutr. 15: 49-127.
32. Walker, J.R.L. 1963. A note on the polyphenol content of ripening apples. N.Z.J. Sci. 6: 492-494.
33. Weurman, C. and Swain, T. 1955. Changes in the enzymatic browning of Bramley's Seedling apples during their development. J. Sci. Food Agric. 6: 186-192.
34. Wills, R.B.H., Lim, J.S.K., and Greenfield, H. 1986. Composition of Australian foods. Food Technol. Australia. 38: 118-123.
35. Wilson, C.W., Shaw, P.E., and Knight, Jr. R.J. 1982. Analysis of oxalic acid in carambola (Averrhoa carambola L.) and spinach by high-performance liquid chromatography. J. Agric. Food Chem. 30: 1106-1108.
36. Zemel, G.P., Sims, C.A., Marshall, M.R., and Balaban, M. 1990. Low pH inactivation of polyphenoloxidase in apple juice. J. Food Sci. 55: 562-563.