Changes in Selected Quality Characteristics of Minimally Processed Carambola (Averrhoa Carambola L.) When Treated with Ascorbic Acid.
Abstract: ‘ B 10’ carambola of ripening stages (RS) 3 and 4 were minimally processed (MP) and then dipped in 0, 15 and 30mg L -1 ascorbic acid (AA). The 1-cm-thick slices were then dried, packed into cling-wrapped-foam tray and stored at 7oC for 0, 3 and 5 days. Skin colour (L *, C* and ho), flesh f...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
2007
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| Online Access: | http://psasir.upm.edu.my/id/eprint/858/1/PFP11.PDF |