Free Access
Volume 59, Number 2, March-April 2004
Page(s) 131 - 140
Published online 15 June 2004
  1. Morton J., Fruits of warm climates. Media incorporated, Greensboro, North Carolina, USA, 1987. [Google Scholar]
  2. Barbeau G., Inventory of tropical fruit trees in Central America and the West Indies, Fruits 49 (1994) 383–389. [Google Scholar]
  3. Knight R.J., Strange fruits of the world, Miami Newsletter 20 (1986) 58. [Google Scholar]
  4. Ploetz R., Benscher D., Dorey A., Vásquez A., The epidemiology control and cause of sooty blotch of carambola, Averrhoa carambola L., in South Africa, Fruits 55 (2000) 241–252. [Google Scholar]
  5. Andrews L., Ragoonath J., Carambola and bilimbi, Fruits 45 (1990) 497–501. [Google Scholar]
  6. Boynton B.B., Sims C.A., Sargent S., Balaban M.O., Quality and stability of precut mangos and carambolas subjected to high-pressure processing, J. Food Sci. 67 (1) (2002) 409–415. [CrossRef] [Google Scholar]
  7. Berry R.E., Wagner C.J., Shaw P.E., Knight R.J., Promising products from tropical fruits, Food Prod. Dev. 11 (1977) 109–112. [Google Scholar]
  8. Matthews R., Processing of carambola, Proc. Interam. Soc. Trop. Hortic. 33 (1989) 83. [Google Scholar]
  9. Andrews L., Prospects for carambola production in Trinidad and Tobago, Proc. Inter-Am. Soc. Trop. Hortic. 33 (1989) 12–89. [Google Scholar]
  10. Campbell C.W., Marte R.J., Pre-production and post-harvest handling of carambola, Inter-American Inst. Coop. Agric., Bridgetown, Barbados, West Indies, 1990. [Google Scholar]
  11. Shewfelt A.l., Flavor and color of fruits as affected by processing, in: Woodroof J.G., Luh B.S., Commercial fruit processing, AVI Publ. Co., Westport, USA, 1975, pp. 497–531. [Google Scholar]
  12. Vamos-Vigyazo L., Polyphenol oxidase and peroxidase in fruits and vegetables, Crit. Rev. Food Sci. 15 (1981) 49–127. [CrossRef] [Google Scholar]
  13. Weller A., Sims C., Matthews R., Bates R., Brecht J., Browning susceptibility and changes in composition during storage of carambola slices, J. Food Sci. 62 (1997) 256–260. [CrossRef] [Google Scholar]
  14. Adnan T., Augutin M.A., Ghazali H.M., Polyphenoloxidase from starfruit (Averrhoa carambola L.), Pertanika 9 (1986) 219–224. [Google Scholar]
  15. Francis F.J., Colour analysis, in: Nielsen S.S. (Ed.), Food Analysis, Aspen Publ., Unc., Gaithersburg, USA, 1998, pp. 601–611. [Google Scholar]
  16. Anonymous, Official methods of analysis, 15th ed., AOAC, Blackie Acad. Prof., London, UK, 1990. [Google Scholar]
  17. Bradley R.L., Moisture and total solids analysis, in: Nielsen S. (Ed.), Aspen Publ., Gaithersburg, USA, 1998, pp. 133–135. [Google Scholar]
  18. Vine R.P., Commercial wine making – Processing and control, AVI Publ. Co., Westport, USA, 1981, pp. 185–187. [Google Scholar]
  19. Benson HJ., Microbiological applications: a laboratory manual in general microbiology, Browne Wm.C., Dubuque, Iowa, USA, 1985. [Google Scholar]
  20. Meilgaard M., Vance G., Carr B.T., Sensory evaluation techniques, CRC Press Inc., Florida, USA, 1991, pp. 34–39. [Google Scholar]
  21. Lawless H., Heymann H., Sensory evaluation of food: principles and practices, Chapman and Hall, New York, USA, 1998. [Google Scholar]
  22. Vines H.M., Grierson W., Handling and physiological studies with the carambola, Proc. Fla. State Hortic. Soc. 79 (1966) 350–355. [Google Scholar]
  23. Neubeck C.E., Fruits, fruit products and wines, in: Reed G. (Ed.), Enzymes in food Processing, Acad. Press, New York, USA, 1975, pp. 397–441. [Google Scholar]
  24. Anonymous, Basic principles of fruit wine production, Caribb. Ind. Res. Inst. (CARIRI), Trinidad, West Indies, 1992. [Google Scholar]
  25. Wills R.B., Lim J.S.K., Greenfield H., Composition of Australian foods. Tropical and Sub-tropical fruits, Food Tech. Australia 38 (1986) 118–123. [Google Scholar]
  26. Chan H.T. Jr., Hue R.A., identification and determination of sugars in starfruit, sweetsop, green sapote, jackfruit and West Indian apple, J. Food Sci. 40 (1975) 1329–1330. [CrossRef] [Google Scholar]
  27. Campbell C.A., Koch K.E., Sugar/acid composition and development of sweet and tart carambola fruit, J. Am. Soc. Hortic. Sci. 114 (1989) 455–457. [Google Scholar]
  28. Panagiotakopoulou V., Morris J.R., Chemical additives to reduce browning in white wines, Am. J. Enol. Viticult. 42 (1991) 255–260. [Google Scholar]
  29. Noble A.C., Analysis of wine sensory properties, in: Linskens H.F., Jackson J.F., Wine analysis, Springer-Verlag, New York, USA, 1988, pp. 9–28. [Google Scholar]