Title: Effect of honey and L-cysteine as antioxidants on the quality attributes of fresh-cut carambola (Averrhoa carambola L.) stored at two different temperatures

Authors: Sonu Sharma; T.V. Ramana Rao

Addresses: B.R. Doshi School of Biosciences, Sardar Patel University, Sardar Patel Maidan, Vadtal Road, P.O. Box No. 39, Vallabh Vidyanagar, Gujarat – 388 120, India ' B.R. Doshi School of Biosciences, Sardar Patel University, Sardar Patel Maidan, Vadtal Road, P.O. Box No. 39, Vallabh Vidyanagar, Gujarat – 388 120, India

Abstract: The present study was carried out to understand the anti-browning effect of L-cysteine (0.125%, 0.25%, and 0.5%) and honey (10%) through visualisation of PPO activity and total phenolic content in carambola slices. Besides, the influence of honey (10%) supplemented with L-cysteine (0.5%) was also tested on the quality and shelf-life extension of fresh-cut carambola while maintaining at 4°C±1°C and 25°C±1°C. Overall quality analysis revealed that honey (10%) enriched with L-cysteine (0.5%) significantly extended the shelf-life of fresh-cut carambola up to 4 days and 12 days, when stored at 25°C and 4°C, respectively, as compared with that of control. Treated fresh-cut carambola kept at 4°C exhibited better visual quality, minimised weight loss, reduced browning phenomenon, increased TSS and TA, low total phenolic content, and also inhibited the PPO and PAL activities compared to its control and those kept at 25°C. Thus, it may be concluded that honey solution could be used as edible coating to maintain the fresh-like appearance of carambola slices up to 12 days at 4°C, thereby fulfilling the consumers demand for the use of natural substances to preserve the quality of fresh-cut carambola.

Keywords: antioxidants; Averrhoa carambola; fresh-cut carambola; honey; L-cysteine; food quality; temperature; anti-browning effect; carambola slices; shelf-life extension; browning; edible coating; natural substances.

DOI: 10.1504/IJPTI.2013.060269

International Journal of Postharvest Technology and Innovation, 2013 Vol.3 No.4, pp.362 - 381

Received: 28 Mar 2013
Accepted: 19 Nov 2013
Published online: 05 Jul 2014 *

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