QUALITY OF CARAMBOLAS SUBJECTED TO POSTHARVEST HOT WATER IMMERSION AND VAPOR HEAT-TREATMENTS

'Arkin' carambolas (Averrhoa carambola L.) were subjected to the fruit fly quarantine treatments of hot water immersion at 43.3 to 43.6C for 55 or 70 min, 46.0 to 46.3C for 35 or 45 min, or 49.0 to 49.3C for 25 or 35 min, or vapor heat at 43.3 to 43.6C for 90 to 120 min, 46.0 to 46.3C for 60 or 90 min, or 49.0 to 49.3C for 45 or 60 min. Marketability, color, weight loss, internal appearance, flavor, total acids, and soluble solids content were determined. The 49.0 to 49.3C treatments resulted in excessive damage to the carambolas 2 to 4 days after treatment. There were no statistically significant differences in the variables measured among the other treatments and control; however, heat-treated carambolas appeared duller in color than control fruits. Overall, fruit treated at 46.0 to 46.3C lost significantly more weight than that treated at 43.3 to 43.6C.