Harvest Maturity Influences Fruit Quality of Carambola (Averrhoa carambola L.)

Harvest maturity determines the shelf life and nutritional quality of fruits. The present study was planned to determine the effect of harvest maturity on fruit quality of carambola. Fruits of carambola (Averrhoa carambola L.) cv. “Arkin” were harvested at five maturity stages, i.e., M1 (100% green), M2 (75% green and 25% yellow), M3 (50% green and 50% yellow), M4 (25% green and 75% yellow), and M5 (100% yellow) and subjected to physico-chemical analysis. At eating soft stage, a significant linear increase in fruit juice percentage, total soluble solids (TSS), ripening index (TSS/TA) and fruit juice pH, while a decrease in rag content, ascorbic acid (vitamin C) and titratable acidity (TA) was observed as the maturity progressed from 100% green to 100% yellow. Sensory evaluation data of fruit skin colour, flavour, texture, and acceptability showed the highest score for fruits harvested at 25% green and 75% yellow (M4) stage. In conclusion, harvest maturity significantly influenced various biochemical quality characteristics and carambola fruits harvested at 75% yellow (M4) is considered as an optimal harvest stage that exhibited best sensory and nutritional quality attributes.

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