264 Handbook of herbs and spices
have been shipped successfully without refrigeration from Florida to northern cities
in avocado lugs lined and topped with excelsior. The fruits are packed solidly, stem-
end down, at a 45º angle, the flanges of one fruit fitting into the ‘V’ grooves of
another (Campbell,1994).
In storage trials at Winter Haven, Florida, carambolas picked when showing the
first signs of yellowing kept in good condition for four weeks at 50 ºF (10º C), three
weeks at 60 ºF (15.56 ºC) and two weeks at 70 ºF (21.1 ºC). Waxing extends storage
life and preserves the vitamin value. Campbell and Koch (1989) have studied the
sugar/acid composition and development of sweet and tart carambola fruit. The post-
harvest changes in sugars, acids, and color of carambola fruit at various temperatures
viz., 5, 10, 15 ∞C have shown that fruits stored at 5 ∞C maintained better appearance,
lost less weight, had fewer changes in soluble sugars or organic acid. Rewarming
experiments proved an absence of any chilling injury (Campbell et al., 1989).
Volatile constituents of carambola were identified in ripe fruit extracts, the most
abundant being methyl athranilate with grape-like flavor and the strong fruity aroma
was considered to be due to major ester and ketones in extract (Wilson et al., 1985).
Biochemical changes, chilling injury of carambola stored at various temperatures
(Wan and Lam, 1984) have also been studied. The browning susceptibility and changes
in composition during storage of carambola slices (Weller et al., 1997) were due to
decrease in ascorbic acid content and increase in polyphenoloxidase activity. These
changes were greater in slices than in whole fruit. Treating with 1–2.5% citric acid
and 0.25% ascorbic acid prior to packing was effective in limiting browning. Ghazali
and Leong (1987) have worked upon the polygalacturonase activity in starfruit and
the changes in polygalacturonase activity and texture during its ripening (Ghazali
and Peng,1993). Additional volatile constituents (Froehlich and Schreier, 1989) and
non-odorous characteristics pertaining to fruit-piercing moth susceptibility (Fay and
Halfpapp, 1993) have been reported.
14.12 Food uses........................................................................................
Carambolas can be sliced up into attractive star shapes, which can then be added as
a garnish to fruit salad and fish. It is also a good fruit for juicing. One need not peel
the fruit, but each rib should be trimmed and the darker green edge which is very
bitter is removed. Ripe carambolas are eaten out-of-hand, sliced and served in salads,
or used as a garnish on seafood. They are also cooked in puddings, tarts, stews and
curries. In Malaya, they are often stewed with sugar and cloves, alone or combined
with apples. The Chinese cook carambolas with fish. Thais boil the sliced green fruit
with shrimp. Slightly under-ripe fruits are salted, pickled or made into jam or other
preserves in India.
In mainland China and in Taiwan, carambolas are sliced lengthwise and canned in
syrup for export. In Queensland, the sweeter type is cooked green as a vegetable.
Cross-sections may be covered with honey, allowed to stand overnight, and then
cooked briefly and, put into sterilized jars. Some cooks add raisins to give the product
more character. A relish may be made of chopped unripe fruits combined with
horseradish, celery, vinegar, seasonings and spices. Indian experimenters boiled
horizontal slices with 3/4 of their weight in sugar until very thick, with a Brix of 68º.
They found that the skin became very tough, the flavor was not distinctive, and the
jam was rated as only fair. Sour fruits, pricked to permit absorption of sugar and