2. Introduction
Carambola is a quintessential exotic
fruit, with its waxy, golden exterior and
tropical aroma.
“Carambola”, in Portuguese means
“food appetizer”.
India is one of the largest producers of
carambola, it’s still considered a minor
fruit crop.
Star fruits thrive in the hilly regions up
to 1,200 meters in warm, moist
climates.
High in vitamin B and C content, and
also a source of potassium and fiber.
3. Varieties
Carambola is an ancient fruit with
muddled origins. Since prehistoric
times, it has grown wild throughout
Southeast Asia.
Carambola consists of 11 types.
Two main types are distinguished
viz. sour and sweet.
Sour types - 1% acid
Sweet types - low acid (0.4%) with 5%
sugars.
Higher amount antioxidants, anti- ulcer
properties.
5. Productivity and major
producing states
“Minor Fruit Crops of India,” Southern
states and along the west coast,
extending from Kerala up to West Bengal.
Flourish during two particular times:
September-October, and January-
February.
Commercially it’s planting is not more
than 10,000 hectares.
There are not a lot of countries producing
starfruit at a competitive commercial
level. Taiwan (710,428 ac; 2,875 ha),
Malaysia (1,235 ac; 500 ha), Indonesia,
and the U.S. (434,906 ac; 176 ha) are the
largest producers.
A single mature tree can bear up to
160kg per year.
6. Health benefits of Carambola
Good source of potassium, copper, vitamin b9 (folate), and
vitamin b5 (pantothenic acid).
Lowering blood sugar. Starfruit has hypoglycemic properties,
decreasing blood glucose levels.
Treating worm infestation. As an anthelmintic, carambola leaf
extract effectively helps to exterminate and expel parasites.
Relieving eye conditions.
7. Post-harvest management
In-field packing
Field heat must be removed as soon as possible.
By immersing in water or low temperature treatment.
Infection by fungi is most likely to occur.
Transport to packing house
Must be stored at 5⁰C.
More rapidly packed, the less damage since they are
better protected in the cartons.
8. Cleaning
Water used for cleaning should be sanitized with 150 ppm hypochlorous acid and
adjusted to a pH of 6.5.
After cleaning, air drying is done prior to inspection and packing.
Sorting and grading
Maturity Indices
Fruit color changes from green to yellow which is accompanied by an increase in
sweetness.
However, color break (1/2 to 3/4 of fruit is yellow) is used as the commercial
maturity index.
Quality Indices
Yellow & firm fruits, no brown discoloration on skin & the 5 ribs.
Crisp and juicy flesh.
Freedom from bruises, insect damage, bird damage, windscar, and decay.
9. Packing
Should be packed in strong, well-ventilated wooden containers that have a
smooth inner surface.
Should be oriented in a vertical position, with the stem end resting on an
insert of foam padding.
Storage
Optimum Temperature
5-10°C (41-50°F), depending on cultivar and production area.
Lower temperature may induce chilling injury depending on cultivar, ripeness.
Optimum Relative Humidity
90-95% Lower humidity results in more severe symptoms of rib browning.
10. Tranport
Can be transported to markets by land, sea or water.
Lighter than other fruits comparatively so must be placed in upper part of
containers.
Low respiration rate, limited heat emission, sensitivity to ethylene makes
it suitable for transporting with many other fruits.
Sales
New Delhi: 140/kg
Assam: 40/kg
Tamil nadu: 5/kg
Punjab: 60/kg
USA: $1.40/ pound
11. Disorders
Physiological and Physical Disorders
Chilling injury. Symptoms include surface pitting (pits are either small).
Physical Injury. Rib-edge browning and stem-end browning.
Shriveling. Lose about 5% of weight due to water stress.
Heat damage. Skin browning and flesh softening occur when exposed to heat
[such as 46°C for 35 to 55 minutes].
Pathological Disorders
Postharvest diseases of carambolas may be caused by Altenraria alternata
(chilled fruits) etc.
