ABSTRACT

Chinese star apple (Averrhoa carambola) were analysed for proximate, physico-chemical analysis and the juice extracted were pasteurised and analysed for microbial quality during 10 days of storage under ambient temperature. The fruit sample were coded Unripe, Half ripe and Ripe. ln the result the moisture content increased from the unripe to the ripe carambola fruit with the values 75.48%, 84.83°, 89.21%, the ash content for the unripe and half ripe has no significant differences with the values 1.12%, 1.17%, but are different from the ripe which is 1.29%. The fat content were different at the three stages of maturity and increased from unriped to riped. The carbohydrate decreased from the unripe to riped due to the conversion of carbohydrate to sugar with the values 20.49% to 4.42%.The fibre decreased during the stages of maturity while protein increased during the stages of maturity 1.46% to 3.54°. This shows that ripening resulted in the conversion of carbohydrate to sugar. This shows that Chinese star fruit posses great nutritive potential. The pH values had no significant difference and it increased from 3.65 to 4.00 as fruit matures suggesting fruits are ripening and becoming less acidic. Significant increase in pH and decrease in titratable acidity (TA) could be noticed in the fruit samples in relation to advancement in maturity. Many researcher workers reported the presence of sugars in carambola fruit. ln the present work. the ascorbic acid content was found to be higher in ripe fruits in comparison to unripe and half ripe fruits. In the result, an increase in Ascorbic acid (Vitamin C) content was observed with maturation, a characteristic that can be held responsible for low pH values of the fruit. Hence the microbe isolated from the pasteurized juice where that of the bacteria and fungi forms with their microbial count ranging from <10' to 6.2x 10 Cfu/ml and >< 10' to 6.5 x 10° Cfu/ml for the bacteria and fungi respectively and they increased as the days of pasteurized juice stored at ambient temperature increases. This shows that pasteurized Carambola juice for consumption if not sealed hermetically to avoid further growth of micro organism from the environment or stored under cold storage will be unsafe for consumption.