Various information related to Carambola (Starfruit)

1. CARAMBOLA
(Averrhoa carambola)
Presented by:
Rangina Brahma
B.Tech 4th sem.
Food engineering & technology
Tezpur university

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.

4. Varieties

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.

12. Flowchart of
carambola nectar

13. Flowchart of
Carambola Jam

15. Thank You