| Summary: | 碩士 === 國立中興大學 === 園藝學系 === 85 === The objective of this experiment was to investigate fruit
browning related factorand the relationship between leaf and
color changes in fruits. Fruits of thirteen carambola
cultivars, were collected from Fong-San TropicalExperimental
Station,and three carambola cultivars,in 4 different stages of
maturities, were assayed for browning potential,
polyphenoloxidase,peroxidase,total souble protein,and phenolic
compound both in the peel and pulp.Results showed that browning
potential of peel was higher than that ofpulp in the most 13
varieties. The degree of browning in peelof Maa-Lai and Ell-Lin
increased with fruit maturity, but dissimilar trend was
displayed by Cheng-Chwei. Noregular patten of browning wase
observed in pulp of all varieties. In both peel and pulp,
experimental datd showed a posititive relationsipbetween
browning potential and phenolic compound.Furthermore, the
phenolic compound of fruit colse relationship between browning
potential and phenolic compound,in general,played an important
role of browning potential of carambola fruits.
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