Introduction. Our investigation aimed to examine the influence of eco-friendly edible coatings composed of sodium alginate, olive oil and green tea extract (GTE) on improving the shelf life and nutritional quality of carambola (A. carambola L.). Materials and methods. The combinations and concentrations of composite coatings tested were (2% sodium alginate + 0.1% olive oil) (T1), (2% sodium alginate + 0.2% olive oil) (T2) and (2% sodium alginate + 0.1% olive oil + 0.25% GTE) (T3), while the untreated fruit served as control (T4) and were stored at (25 ± 5) °C and (65 ± 5)% RH. All the stored fruit were subjected to physico-chemical and biochemical analysis at regular intervals of 4 days up to 16 days of their storage period. Results and discussion. Weight loss and decay occurrence were least in the fruit treated with T1 and T2 as compared with those of T3 and uncoated fruit (T4). The contents of total soluble solids, total sugars and changes in pigments were found to be least in fruit treated with T1 followed by those treated with T2 and T3. The addition of GTE (T3) to treated fruit during the storage helped enhance the antioxidants such as total phenols and ascorbic acid. Conclusion. The composite edible coatings tested in our study enhanced the shelf life of coated carambola fruit, i.e., thirteen days for T1, sixteen days for T2, fourteen days for T3 and twelve days for control or untreated fruit (T4); the nutritional quality of carambola was enhanced with the treatment of edible coating containing GTE.

Introduction. The lack of information in the literature regarding the most adequate sampling time and leaf for the assessment of the nutritional status of carambola trees limits the use of leaf analysis as a diagnostic method for this species. Therefore, we determined seasonal variations in the leaf mineral composition of carambola trees cultivated on acid soil and submitted to lime application in order to define criteria for the indication of the diagnostic leaf and the adequate sampling time. Materials and methods. The experiment was set up in a typic Hapludox in Bebedouro, São Paulo, Brazil, with lime doses of (0, 1.85, 3.79, 5.56 and 7.41) t·ha–1 applied in August 1999. Grafted carambola tree seedlings (cv. Malaysia) were planted in December 1999. To assess the nutritional status of the plants, the leaf’s macro- and micronutrient concentrations were determined in the third and sixth leaves, including the petiole, in flowering branches without fruits located in the middle third of the plant. Samples were collected throughout 2002, except for January and February due to the lack of flowers. Results and discussion. The results showed that the sixth leaf was more effective than the third leaf for the assessment of the nutritional status of carambola trees, with better differentiation of the lime effect on the levels of Ca, Mg, Mn, Zn, Cu and Fe, especially during the sampling period from August to October. Conclusion. In the area concerned with this study, the sixth leaf collected during the flowering peak from August to October appears ready to allow a nutritional diagnosis of carambola trees.

Introduction. The fruit of Averrhoa carambola L., or carambola, is an attractive tropical fruit of the Oxalidaceae family. As most of the carambola crop is consumed fresh, very few carambolas are processed. However, the high variability in fruit quality produced by Caribbean countries is a major limitation to market penetration. Processing of carambolas could allow the utilization of low quality fruits, which cannot be marketed, to reduce waste, improve on the economic returns of farmers and increase the value of the crop. Our work thus aimed at studying carambola wine quality in relation to certain treatments applied before the fermentation of the must. Materials and methods. Pectolase was added to the pasteurized carambola pulp to the concentrations of (0, 0.1, 0.2 and 0.3)%. Another treatment used pectolase to 0.3% with addition of 1% of citric acid and 0.25% of ascorbic acid and associated with the use of various yeast strains of Saccharomyces cerevisiae from various wines (Super, Chablis and Sweet Mead). The must was adjusted to 25 °Brix and pH 3.0–3.5. The carambola wine quality obtained at the end of each treatment was assessed using physicochemical characteristics and sensory evaluations. Results and discussion. Addition of pectolase improved the carambola wine’s light transmittance, sensory color, sensory clarity and overall acceptability. Addition of 1% citric acid and 0.25% ascorbic acid to the must resulted in less dark and yellow wines with a more acceptable color. Wines fermented with the Chablis yeast strain had the highest clarity (88.55% of light transmittance). The wines were microbiologically stable. Conclusion. Carambola wine treated with 0.3% pectolase with the inclusion of 1% citric acid and 0.25% ascorbic acid with different yeast strains had (7.35 to 7.65) °Brix, (10.25 to 11.50)% alcohol, pH 3.01 to 3.02, (79.20 to 88.55)% of light transmittance and (17.50 to 17.76) mg ascorbic acid·100 mL–1. These wines had overall acceptability rating from slightly to moderately liked and they were judged as superior.

Introduction. A study was set up in 1995 in the Canary Islands to determine the commercial crop potential of the carambola tree (Averrhoa carambola L.) in the warmest areas of the islands. Materials and methods. Twelve carambola cultivars were planted in three blocks, at the rate of two plants per cultivar and block, under drip irrigation at a plan- ting distance of 5 m 4 m. For each cultivar, morphological and organoleptic data of the fruit were measured. Results. Results to date appear promising, with high yields and good quality fruit for all cultivars, although some have proved susceptible to fruit fly; harvesting lasts 6 to 7 months, throughout autumn and winter. Conclusion. The cultivars recommended under the Canary Island warm climatic conditions are B-17 and Sri Kembangan (short style types), and Arkin (long style type).