Effect of temperature on enzymatic and physiological factors related to chilling injury in carambola fruit (Averrhoa carambola L.)

Three groups of carambola fruits (Averrhoa carambola L.) were stored at 2 and 10 degreesC (85-90% relative humidity). The major physicochemical, physiological, and enzymatic responses of fruit were measured in each group over a 30-day period: chilling injury index (CID, decay %), intracuticular waxes, cuticle permeability, pulp firmness, weight loss, sucrose, fructose and glucose contents, ion electrolyte leakage in pulp (%), ethylene and carbon dioxide production rates, and the activities of peroxidase (POD), polyphenol oxidase (PPO), and phenylalanine ammonia-lyase (PAL) enzymes. CH values were statistically different at 2 and 10 degreesC, showing high significance with respect to sucrose content and weight loss (P < 0.05). Chilling injury included darkened ribs and skin desiccation. According to the Cl symptom development, a possible relationship of POD and PPO activities was found at 2C. A significant sucrose content increase was observed at 10 degreesC. CI symptoms were associated with POD and PAL activities. (C) 2001 Academic Press.