Effect of Different Packing Systems and Transportation on Physico-chemical Qualities of Carambola (Averrhoa carambola)

A laboratory experiment on packaging and transportation of carambola fruit was conducted in the Department of Horticulture, Assam Agricultural University, Jorhat, Assam, For the experiment, different packages viz. plastic crate, wire bound wooden box and pallet box along with two cushioning material like paddy straw and shredded paper were used. The results revealed that the pallet box along with shredded paper as cushioning material maintained superiority over other packages in terms of shelf life and physico-chemical parameters. There was an increase followed by subsequent decrease in total soluble solids, reducing sugar and total sugar content after three days of storage with corresponding decrease in moisture content, fruit weight, colour, flavor, taste, percentage loss in weight, decay loss, core to pulp ratio, acidity, ascorbic acid, oxalic acid, crude fibre, calcium and iron content after transportation irrespective of packaging systems. The highest shelf life of six days was recorded in pallet box. The first visible effect of storage on the fruit was change in colour of skin, which turned complete yellow in three days after transportation. Percentage loss in weight (12.4%), decay loss (12.1%), moisture content(1.1%), total soluble solids (2.0%), reducing sugar(3.3%), total sugar(1.5%), acidity (2.3%) showed a considerable decrease when fruit packed in pallet box with shredded paper as cushioning material. Ascorbic acid (1.7%), oxalic acid (2.5%), crude fibre (0.66%),calcium (4.1 mg/100g) and iron (61.3 mg/100g) remained either unaffected in different packages or decreased at negligible rate.