EFFECT OF ALGINATE-BASED EDIBLE COATING AND HONEY TREATMENTS ON KEEPING QUALITY OF FRESH-CUT STAR FRUIT (Averrhoa carambola L.

NOOR HIDAYAH BINTI MOHD NAWI

Final Year Project Report Submitted in Partial Fulfilment of the Requirements for the Degree of Bachelor of Science (Hons.) Food Science and Technology in the Faculty of Applied Sciences Universiti Teknologi MARA

JANUARY 2012

This Final Year Project Report entitled Effect of Alginate-Based Edible Coating and Honey Treatment on the Keeping Quality of Fresh-Cut Star Fruit (Averrhoa Carambola L.) was submitted by Noor Hidayah binti Mohd Nawi, in partial fulfilment of the requirements for the Degree of Bachelor of Science (Hons.) Food Science and Technology, in the Faculty of Applied Sciences and was approved by

_________________________________ Madam. Fuziah Mohamed Othman Supervisor B. Sc. (Hons.) Food Science and Technology Faculty of Applied Sciences Universiti Teknologi MARA 40450 Shah Alam Selangor

___________________________ Dr. Anida Yusoff Project Coordinator B. Sc. (Hons.) Food Science and Technology Faculty of Applied Sciences Universiti Teknologi MARA 40450 Shah Selangor

____________________________ Assoc. Prof. Dr. Noorlaila Ahmad Head of Programme B. Sc. (Hons.) Food Science and Technology Faculty of Applied Sciences Universiti Teknologi MARA 40450 Shah Alam Selangor

Date:_____________________ 2

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ACKNOWLEDGEMENT

Assalamualaikum w.b.t In the name of Allah The Most Gracious and The Most Merciful. Alhamdulillah all praises to Allah for the strengths and His blessing I managed to finish the final year project report and fulfilled the entire requirement in a given time. It is undeniable that it quite difficult for me to start writing the proposal and project report at the beginning but I managed to finish it up successfully. Upon completion of this project, I would like to express my little appreciation to many parties that directly or indirectly involved in making this into view. Special appreciation goes to my beloved supervisor, Mrs. Fuziah Mohamed Othman for her supervision, giving me guideline, assistance and constant support in fulfilling this report writing. Her invaluable help of constructive comments, suggestions and recommendations has given me strength to be more comparative and creative in solving problems, thus mentally prepared to face more challenging in the future. Not forgotten, my heartfelt thanks goes to Assoc. Prof. Dr. Noorlaila Ahmad, the head of programme of Bachelor in Sc. (Hons.) Food Science and Technology, for her kindness in making me deeply understands and evaluates a better way to propose a project. I would like to express a warm gratitude and appreciation to the Pasir Puteh MARDI station and their staff, Mr. Mohd Azhar for his cooperation and permission to supply the star fruit samples. Besides, my special thanks to all staffs of Food Technology especially Mrs. Siti Marhani, Miss Hariyah Hashim, Mrs. Norahiza, Miss Nurul Shuhada, Mr. Osman and Mr. Mohd Fadzli for their technical supports and valuable advice. My deepest gratitude goes to my beloved family for their endless love, prayers, moral support and encouragement. Last but not least, sincere thanks to all my friends for their kindness and support in completion this report. Thanks for the friendship and memories. Besides, my gratitude also goes to those who indirectly contributed in this report writing and in expressing their opinion and recommendations with the greatest wishing thank you very much. Noor Hidayah binti Mohd Nawi 3

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TABLE OF CONTENTS

ACKNOWLEDGEMENT TABLE OF CONTENTS LIST OF TABLES LIST OF FIGURES LIST OF ABBREVIATIONS ABSTRACT ABSTRAK

Page iii iv vi vii viii x xi

CHAPTER 1 INTRODUCTION 1.1 1.2 1.3 Background and problem statement Significance of study Objectives of study 1 3 4

CHAPTER 2 LITERATURE REVIEW 2.1 Background of star fruit 2.1.1 Varieties of star fruit 2.1.2 Nutritional value of star fruit 2.2 Harvesting 2.2.1 Selection and storage of star fruit 2.2.2 Postharvest of star fruit 2.2.3 Physiological and physical disorders 2.3 Maturity of star fruit 2.4 Grading standard 2.5 Techniques used to improve the shelf-life and fruits quality 2.5.1 Film wrappings 2.5.2 Modified atmosphere packaging (MAP) 2.5.3 Controlled atmosphere packaging (CAP) 2.6 Edible Coatings 2.7 Types of edible coatings and films 2.6.1 Polysaccharide based coatings 2.6.2 Lipid based coatings 2.6.3 Protein based coatings 2.8 Advantages of edible coatings and films 2.9 Disadvantages of edible coatings and films 2.10 Honey 4

5 6 6 8 8 9 9 10 12 14 15 15 16 17 17 18 19 19 20 20 20

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2.11 2.12

Alginate Calcium and ascorbate

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CHAPTER 3 METHODOLOGY 3.1 Materials 3.1.1 Star fruits 3.1.2 Edible coating materials 3.1.3 Film-forming and dipping treatment solutions 3.2 Methods 3.2.1 Pre-treatment of samples 3.2.2 Application of coating 3.2.3 Visual appearance 3.2.4 Weight loss determination 3.2.5 Firmness evaluation 3.2.6 Surface colour development 3.2.7 pH measurement 3.2.8 Total soluble solid (TSS) determination 3.2.9 Oxygen and carbon dioxide concentration 3.2.10 Statistical analysis

23 23 23 24 25 26 27 27 27 28 28 28 28 29 29

CHAPTER 4 RESULTS AND DISCUSSION 4.1 Visual appearance 4.2 Effect on weight loss 4.3 Effect on firmness 4.4 Effect on colour 4.5 Effect on pH 4.6 Effect on total soluble solid 4.7 Oxygen and carbon dioxide concentration

30 32 34 35 38 39 40

CHAPTER 5 CONCLUSION AND RECOMMENDATIONS

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CITED REFERENCES APPENDICES CURRICULUM VITAE

44 51 87

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LIST OF TABLES

Table

Caption

Page

2.1 2.2

Nutritional information of star fruits Grading standards of ordinary star fruits based on quantitative and qualitative evaluation

7 13

3.1

Coatings and dipping sample formulations

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LIST OF FIGURES

Figure 2.1 3.1 4.1

Caption Star fruit Maturity Index Overall experimental scheme of study Visual appearance of fresh-cut star fruits during storage at 5C for 12 days

Page 11 26 30

4.2.1

Percentage weight losses of fresh-cut star fruits during storage at 5C

33

4.3.1

Firmness of fresh-cut star fruits during storage at 5C

34

4.4.1

Lightness (L* values) of fresh-cut star fruits during storage at 5C

35

4.4.2

Greenness (a* values) of fresh-cut star fruits during storage at 5C

36

4.4.3

Yellowness (b* values) of fresh-cut star fruits during storage at 5C

36

4.5.1

pH measurement of fresh-cut star fruits during storage at 5C

38

4.6.1

Total soluble solid (TSS) of fresh-cut star fruits during storage at 5C

39

4.7.1

Oxygen concentration of fresh-cut star fruits during storage at 5C

40

4.7.2

Carbon Dioxide concentration of fresh-cut star fruits during storage at 5C 7

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LIST OF ABBREVIATIONS

% C F AA ANOVA Ca2+ CaCl2 CAP cm DNMRT F1, 2, 3, 4 CO2 FAMA FDA GRAS g kg M m MAP MARDI

: : : : : : : : : : : : : : : : : : : : :

Percent Degree Celsius Degree Fahrenheit Ascorbic Acid Analysis of variance Calcium ion Calcium Chloride Controlled Atmosphere Packaging Centimetre Duncans new multiple range test Formulation 1,2,3,4 Carbon Dioxide Federal Agricultural Marketing Authority Food and Drugs Administration Generally Recognised As Safe Gram Kilogram Molar Meter Modified Atmosphere Packaging Malaysian Agricultural Research and Development Institute

mg mL mm N NaOH

: : : : :

Milligram Millilitre Millimetre Newton Sodium Hydroxide 8

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O2 PPO PMAs PVC TSS w/v

: : : : : :

Oxygen Polyphenol Oxidase Pre-Market Approval Polyvinyl chloride Total Soluble Solid Weight by Volume

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ABSTRACT

EFFECT OF ALGINATE-BASED EDIBLE COATING AND HONEY TREATMENTS ON KEEPING QUALITY OF FRESH-CUT STAR FRUIT (Averrhoa carambola L.) The effect of alginate-based edible coating with honey treatments on keeping quality of fresh-cut star fruit (averrhoa carambola L.) was investigated. Fresh cut star fruits with maturity index 3 were coated with alginate film forming solution prepared from 2% w/v powdered alginate, 1% w/v glycerol with 0.13% w/v sunflower oil and water. After the excess of coating drip off for a minute, subsequently immersed with one of four different dipping solution formulations: 2% calcium chloride (CaCl2) with 2% ascorbic acid (AA) (F1), 2% calcium chloride (CaCl2), 2% ascorbic acid (AA) with 5% honey (F2), 2% calcium chloride (CaCl2), 2% ascorbic acid (AA) with 10% honey (F3) and 2% calcium chloride (CaCl2), 2% ascorbic acid (AA) with 15% honey (F4). The effectiveness of these treatments were assessed by evaluating their impact on the visual appearance, weight loss, firmness, oxygen and carbon dioxide concentration, total soluble solid, pH, and colour measurement. Overall, it was found that alginate-based coating with honey treatment prolonged the shelf life and keeping quality of fresh cut star fruit up to 12 days of storage at 5C. It was demonstrated that the application of all treatments were able to slow down ripening process and maintaining the keeping quality of fresh cut star fruit in term of texture (firmness), giving better appearance and aroma, reducing percentage weight loss and acting as good gas and moisture barrier depending on the formulation. It also lowering the changes in pH and maintaining desirable pH of fresh cut star fruit. Moreover, it was able to retard and slow down the enzymatic browning on fresh cut star fruit. Coating and dipping treatment with F4, containing 15% honey solution, was the most suitable and effective coating for fresh cut star fruit except for visual colour.

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ABSTRAK

KESAN KAEDAH SALUTAN BERASASKAN ALGINAT DAN KAEDAH CELUPAN MADU PADA KUALITI PENYIMPANAN POTONGAN BELIMBING SEGAR (Averrhoa carambola L.)

Kesan kaedah salutan berasaskan alginat dan kaedah celupan madu pada kualiti penyimpanan potongan belimbing segar telah di kaji. Potongan belimbing segar dengan indeks kematangan 3 telah disalut dengan larutan lapisan berasaskan alginat yang terdiri daripada 2% berat/isipadu serbuk alginat, 1% berat/isipadu gliserol dengan 0.13% berat/isipadu minyak bunga matahari dan air. Selepas lapisan salutan di biar menitis satu minit, kemudian ia di celup dalam salah satu daripada empat rumusan celupan berbeza: 2% kalsium klorida dengan 2% askorbik asid (F1), 2% kalsium klorida, 2% askorbik asid dengan 5% madu (F2), 2% kalsium klorida, 2% askorbik asid dengan 10% madu (F3), 2% kalsium klorida, 2% askorbik asid dengan 15% madu (F4). Keberkesanan rawatan ini telah di nilai berdasarkan kesan penerimaan keseluruhan, penurunan berat asal belimbing, kekerasan, kepekatan oksigen dan karbon dioksida, jumlah gula larut, keasidan dan perubahan warna. Secara keseluruhan didapati bahawa kaedah salutan berasaskan alginat dan rawatan dengan madu dapat memanjangkan tempoh penyimpanan dan kualiti potongan segar belimbing sehingga 12 hari pada suhu 5C. Ia menunjukkan kaedah rawatan dengan semua rumusan mampu memperlahankan proses masak, dan mengekalkan kualiti potongan segar belimbing dari segi kekerasan, memberi rupa dan aroma yang lebih baik, mengurangkan peratusan pengurangan berat dan bertindak dalam mengurangkan kadar respirasi dan kehilangan kelembapan yang bergantung kepada rumusan berbeza. Ia juga bertindak dalam mengurangkan perubahan keasidan dan mengekalkan kadar keasidan pada paras rendah potongan buah belimbing. Selain itu, ia boleh menghalang dan memperlahankan perubahan warna disebabkan oleh enzim. Di dapati, rumusan salutan dan celupan dengan 15% madu (F4) adalah yang paling sesuai dan berkesan sebagai penyalut potongan buah belimbing segar untuk semua parameter kecuali bagi parameter warna fizikal.

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CHAPTER 1

INTRODUCTION

1.1

Background and problem statement Nowadays, people are particularly very conscious of their health. They are concerned of the types of foods that they consumed everyday whether it is healthy or not. Several epidemiological studies have been done and the results have indicated that a high intake of plant products is associated with a reduced risk of a number of chronic diseases such as atherosclerosis and cancer (Gungaard et al., 2003; Hashimoto et al., 2002).

The fresh-cut fruits industries has potential to grow due to their characteristics of freshness, low caloric contents, commodity to be used and an active promotion of fruits and vegetables as basic components of a healthy diet (Rosa et al., 2008). However, because of health benefits claiming by taking the natural products, it has been responsible for the current increasing of product and consumption of freshcut fruits.

Eating quality of fresh-cut fruit products is not only influenced by the stage of ripeness at cutting (Gorny et al., 1998) but also is highly dependent on the post harvest history of fruit before processing. The quality of fresh-cut fruits is usually judge based on their appearance and freshness. However, a mechanical operation during processing damage the fruit tissues which is turn limits the shelf-life of the products. This alters the integrity of fruits bringing about negative effects on 12

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product quality such as browning, off-flavour development, texture breakdown and the presence of micro-organisms on the fruit surface may compromise the safety of fresh-cut fruits (Rojas-Grau et al., 2009).

Coatings of edible material applied as a thin layer to enhance the quality and extend the shelf life of fresh-cut fruits can act as a barrier in reducing both respiration and water loss (Kester and Fennema, 1986; Krochta et al., 1991; Guilbert et al., 1996). It is applied on cut apples to produce a modified atmosphere, which reduces decay, delays ripening and colour changes, improves appearance and functions as a carrier of anti-microbial, anti-browning agents, texture enhancers, nutraceuticals, flavours and volatile precursors (Olivas and Barbosa, 2005).

Polysaccharide-based coatings have been used to extend the shelf-life of fruits and vegetables by reducing respiration and gas exchange due to selective permeability to O2 and CO2 (Nussinovitch, 2000). Alginate is biopolymer that could be considered for edible film and coating because of their unique colloidal properties and their ability to form strong gel or insoluble polymer upon reaction with multivalent metal cations like calcium (King, 1983 and Rhim, 2004).

Alginate is a polysaccharide isolated from marine brown algae (Phaeophyceae) is finding increasing use in the food industry as texturizing and gelling agents (Mancini and McHugh, 2000; Yang and Paulson, 2000; Lu and Ye, 2009). Alginate is a salt of alginic acid, a polymer of D-mannuronic acid and L-guluronic acid. Alginate has unique colloidal properties and can form strong gels or insoluble polymers through crossed linking with Ca2+ by post-treatment of CaCl2 solution. Such biopolymer-based films can keep good quality and prolong shelf life of foods

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by increasing water barrier, preventing microbe contamination, maintaining the flavour and texture of the fresh-cut fruits. Many studies have been conducted in order to understand the postharvest factors that influence star fruit quality. However, information is limited on the preharvest and mechanical processing aspects that influence fruit physiology especially for fresh-cut fruit. Fresh-cut fruit products, including star fruit (Averrhoa carambola L.), have limited marketability due to cut surface browning attributed to phenolic compound oxidation by enzymes, such as polyphenol oxidase (PPO). Carambola (Averrhoa carambola L.) is a fruit with great possibilities as a fresh-cut product. Carambola slices have great potential for use in salads and as garnishes for drinks or cocktails (Oslund and Davenport, 1983).

According to Watada et al., (1996) the use of film wraps or edible coatings can modify the internal atmosphere, which had been shown to be beneficial in extending shelf life. However, extensive modification of the atmosphere can cause injury to tissue, thus further study is need to determine the recommended atmosphere.

1.2

Significance of study The use of polysaccharide-based coating (alginate) and honey treatment in this study is to form a safe and edible coating film for fresh-cut star fruits. The freshcut star fruits have been chosen because it is well known that easily to deteriorate due to several factors like mechanical processing, improper handling and present of oxidative browning enzymes and others. Significantly, the use of coating and dipping treatment is to minimize the lost of nutrient by minimal processed. The fruits also are widely recognised for their contribution to human nutrition and health benefits. Besides, the results of this study will be useful in order to give information about the formulation of edible coating and dipping treatments for fresh-cut fruit as compared to the fresh-cut fruit without treatments. 14

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1.3

Objectives of study The main intentions of this study are:

1. To compare the effectiveness of edible coating treatment and dipping in maintaining keeping quality of fresh-cut star fruit.

2. To determine the effect of Alginate-based coating and honey dips treatment on the changes of keeping quality attributes of fresh-cut star fruits up to 12 days of storage at 5C.

3. To identify the most suitable formulation for Alginate-based coating and honey dips treatment for fresh-cut star fruits.

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CHAPTER 2

LITERATURE REVIEW

2.1

Background of star fruit Star fruit or its scientific name Averrhoa carambola L. is classified in the division Magnoliophyta, class Magnoliopsida, order Geraniales, family Oxalidaceae (The Columbia Encyclopaedia, Sixth Edition, 2008). It believed to originate in Sri Lanka, the Moluccas, India and Indonesia then it has been cultivated in Southeast Asia and Malaysia for many centuries but now it cultivated in the United States.

Averrhoa carambola is a small, evergreen, multi-stemmed tree 3 to 5m high or rarely 10m high, attaining 15cm diameter at the base; bark light brown, smooth or finely fissured. Leaves alternate, pinnate, 15 to 25cm long, disposed more or less in a horizontal plane, shortly petiolate with 7 to 9 pendant leaflets; leaves have the peculiarity of being sensitive to touch in the same way as certain Mimosa species. Inflorescence in panicles 2 to 5cm long in the axils of old leaves; flowers pentamerous, with a calyx of 5 pink sepals surrounding the purple corolla; androecium contains 5 fertile stamens and 5 staminoids; gynoecium bears 5 slender united styles. Fruit a large, indehiscent berry, 5 to 8cm long; with a characteristic shape in cross-section resembling a 5-pointed star; yellowish-green, becoming orange-yellow when ripe. Each cell of the fruit contains five arillate seeds (Campbell, 1989).

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In Malaysia it closely relative called belimbing. Other names include carambola, Chinese star fruit, star apple and quite appropriately, five-angled fruit. This scented fruit named after a twelfth century Arabic physician and philosopher, Averrhoes. The fruit, with its sweet-sour taste is a popular delicacy here, most often eaten raw. The fruit displays an attractive star-shape when cut, thus its popular name. It has a waxy, golden yellow to green colour skin with a complicated flavour combination that includes plums, pineapples, and lemons (Nakasone and Paull, 1998).

2.1.1

Varieties of star fruit According to Nakasone and Paull (1998) there are two types of star fruit are grown, tart and sweet. Tart varieties typically have narrowly spaced ribs, while sweet varieties tend to have thick, fleshy ribs. The tastes between the two are hardly distinguishable, as the tart variety still has some sweetness. There are several cultivars of star fruits introduced in the markets.

There are two main types distinguished by bearing either sour or sweet fruits. The sweet types contain up to 5% sugars and sour types have as much as 1% acid. A Chinese type, Fuang Tung is very sweet, while Brazilian ones are full of vitamin C. Exotic types of star fruit from Hawaii called Golden Star, Taiwan called with Tean Ma and Min Tao and the famous star fruits cultivar from Columbia is Icambola (Faciolla, 1990).

2.1.2

Nutritional value of star fruit Star fruits are an excellent source of vitamin C, naturally sodium and cholesterol free. A small whole star fruit will provide approximately 2/3 cup sliced. Star fruit is very low in saturated fat, cholesterol and sodium. It is also a good source of pantothenic acid and potassium, and a great source of dietary fibres, vitamin C and copper. One medium size of star fruit contains about 40 calories. Consuming about 17

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five daily servings of fruits lowers the chances of cancer. A recent study found that eating nine or ten servings of fruits and vegetables combined with three servings of low fat dairy products are very effective in lowering blood pressure (Hung et al., 2004).

Table 2.1 Nutritional information of star fruits

Serving size: 1 cup (132g), cubed Amount per serving Calories 41 kcal Calories from Fat 4 kcal % Daily Value* Total Fat Cholesterol Sodium Total Carbohydrate Dietary Fibres Sugars Protein Vitamin A Calcium
depending on your calorie needs. Source: PMAs Labelling Facts (2008).

0g 0mg 3mg 9g 4g 5g 1g 2% 0% Vitamin C Iron

1% 0% 0% 3% 15%

76% 1%

*Percent Daily Values are based on a 2000-calorie diet. Your daily values may be higher or low

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2.2

Harvesting Seedlings of star fruits take about four to five years to produce fruit. Star fruit tree flowers three to four times a year follow by crops, the fruiting is especially heavy over summer, other peak seasons are November to December, and March to April, continuous harvesting is possible year-round in tropical regions. The best to know for ripeness is to eat one to taste how sweet the fruit is. The average of 300 pounds of fruit can be harvesting from a healthy grown tree per year (Anon, 1996).

2.2.1

Selection and storage of star fruit Fruits are hand harvested carefully to avoid scratching the skin that might affect the quality of the star fruits. High quality star fruit will give firm, shiny skinned even colour fruit. Star fruit suffers from fruit fly maggots, particularly Dacus dorsalis (Southeast Asia), and fruit-piercing moth (Othreis spp., Australia); bagging prevents infestation but post harvest rots are more serious: the slightest blemish invites infection by Ceratocystis, Colletotrichum, and Dothoriella and Phomopsis fungi (Watson et al., 1987).

However, star fruits will ripen at room temperature and have lightly brown edges on the ribs when it is ripe. Unripe star fruit should be turn often, until they are yellow in colour and ripe with light brown ribs. Star fruit can be stored at room temperature for two to three days or unwashed, and refrigerated, in a plastic bag for up to one week. The storage length of star fruit varies with ripeness when placed in chiller. Lower relative humidity (RH) of the storage may result in more severe rib edge browning if the star fruit held at 20C (68F). However, the star fruits are extremely perishable where it shelf life at room temperature ranges from three to four days depending on the storage atmosphere (Kader, 1999).

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2.2.2

Post harvest of star fruit Star fruit (Averrhoa carambola L.) is commercially harvested at colour-break to reduce susceptibility to mechanical injury during handling. Sugar levels remain constant during storage, although star fruits will continue to lose chlorophyll and develop carotenoids after harvest. Acidity can decline during storage, and this is often undesirable as it can be associated with blandness (O'Hare, 1993). The carambola has the characteristics of a non-climacteric fruit. Increases in carbon dioxide and ethylene production rates occur after the fruit is consider ripe and these tend to be relating to microbial decay or tissue senescence.

A storage temperature of 5C is capable of maintaining fruit with a minimum of physiological changes for at least 6 weeks, provided moisture loss is controlled. Storage life is largely limited by disease, which commonly develops from lesions either present at harvest like insect damage or occurring during product handling (O'Hare, 1993).

2.2.3

Physiological and physical disorders The previous study by Kader (1999), shows chilling injury can be determine by some observation. The symptoms include surface pitting where the pits are either small (<1mm), deep and dark brown or large (1-2mm), superficial, and light brown, and rib-edge browning. These symptoms have been reported in some carambola cultivars after two weeks at 0C (32F) or six weeks at 5C (41F) followed by two days at 20C (68F).

Other than that, the physical damage also may occur by post-harvested fruit where the rib-edge browning and stem-end browning can result from surface abrasions and other types of bruising. The browning intensity increases with water loss from

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the fruits. Handling star fruits with care to minimize bruising is essential to reducing post harvest losses (Watson et al., 1987).

Other types of defects that might be occurring are shrivelling and heat damage. Symptoms for shrivelling is the star fruit become visible when it lose about 5% or greater of their weight due to water stress. However, symptoms of heat damage shows the skin browning and flesh softening may occur when star fruit are expose to heat treatments such as 46C (115F) for 35 to 55 minutes for insect control to satisfy quarantine requirements. Better alternatives may be cold treatment and/or irradiation.

Post

harvest

diseases

of

star

fruit

may

be

caused

by Altenraria

alternata (especially on chilled fruits), Cladosporium cladosporioides, or Botryodiplodia theobromae. These usually occur at physically damaged sites on the fruits during prolonged storage. Minimizing physical damage throughout the harvesting and post harvest handling operations and prompt cooling to 5C (41F) can greatly reduce incidence and severity of post harvest diseases on star fruit (O'Hare, 1993).

2.3

Maturity of star fruit Maturation is the stage of development leading to attainment of physiological and horticultural maturity. Maturity at harvest is the most important factor that determines the storage life and quality of star fruit. Immature fruits are more subject to mechanical damage and are of inferior flavour quality when it ripe. However, overripe fruits are likely to become soft and mealy with insipid flavour soon after harvest (Kader, 1992).

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Normally, colour is use as an index to determine the maturity of the fruits. Star fruit maturity are based on the colour changes from green to yellow which is accompanied by an increase in soluble solids including sugars for it sweetness. Star fruit should be picking when fully yellow to assure good eating quality. The colour break (1/2 to 3/4 of fruit is yellow) is used as the commercial maturity index because these fruits are firmer and easier to handle (Kader, 1999). Some indexes have been proposing to determine the maturity of the star fruits.

Index 1: Dark Green. Not suitable for harvest.

Index 2: Green overall with stripes of yellow. Suitable for export by sea.

Index 3: Green overall with yellow. Suitable for export by sea.

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Index 4: Yellow green. Suitable for export by air.

Index 5: Yellow overall with little green. Suitable for local consumption.

Index 6: Yellow to orange overall. Ripe fruit. Suitable for local consumption.

Index 7: Dark yellow to orange overall. Ripe fruit. Suitable for local consumption with limited storage life.

Figure 2.1 Star fruit Maturity Index

Source: Federal Agricultural Marketing Authority (FAMA), (2010).

2.4

Grading standard The Malaysia Federal Agriculture and Marketing Authority, (FAMA) established three grades for golden yellow star fruit belonging to Averrhoa carambola L. genus. The grades are FAMA no.1, FAMA no. 2 and FAMA no. 3 are determined 23

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by qualitative and quantitative criteria stated by FAMA. The star fruit should be around 63515cm long and approximately 9cm wide. It should have 4 to 6 pointed stars that run from top to bottom. However, its colour should be translucent green or orange-yellow with minimum darkening or other discoloration defects. The top grade star fruits are allowed little variation in these quality characteristics, while the lower grade is allowed greater variation and degradation.

Generally, star fruits of the same variety do not show significant variation in sizes and weights (Abdullah et al., 2006). This is the FAMA grading standards as summarised in Table 2.2 below. Following FAMA standards, the fruits colour was used to estimate the degree of ripeness while the fruits shape was used to determine the overall quality feature.

Table 2.2 Grading standards of ordinary star fruits based on quantitative and qualitative evaluation

Grade
FAMA no. 1

Quantitative/Qualitative Features
- Uniform in colour - Freshness (flesh firmness or texture) - Damage due to mechanical injuries, bruises, diseases, damage by insects affecting more than 25% of fruit surface - Defect (abnormal shape including discolouration affecting 10% to 25% of fruit surface - Uniform in size (weight >200g)

Tolerances (%)
5 5 5

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