~ 498 ~ International Journal of Chemical Studies 2019; 7(5): 498-501 P-ISSN: 2349–8528 E-ISSN: 2321–4902 IJCS 2019; 7(5): 498-501 © 2019 IJCS Received: 10-07-2019 Accepted: 12-08-2019 NG Piloo Department of Post-Harvest Management, College of Horticulture & Forestry Central Agricultural University, Pasighat, Arunachal Pradesh, India SR Singh Department of Fruit Science, College of Horticulture & Forestry Central Agricultural University, Pasighat, Arunachal Pradesh, India N Surmina Devi Department of Plant Protection, College of Horticulture & Forestry Central Agricultural University, Pasighat, Arunachal Pradesh, India Bidyarani Devi Senjam Department of Fruit Science, College of Horticulture & Forestry Central Agricultural University, Pasighat, Arunachal Pradesh, India O Messar Department of Post-Harvest Management, College of Horticulture & Forestry Central Agricultural University, Pasighat, Arunachal Pradesh, India Correspondence SR Singh Department of Fruit Science, College of Horticulture & Forestry Central Agricultural University, Pasighat, Arunachal Pradesh, India Studies on physico-chemical, sensory and microbiological evaluation of carambola ( Averrhoa carambola L.) nectar under ambient condition NG Piloo, SR Singh, N Surmina Devi, Bidyarani Devi Senjam and O Messar Abstract The objective of the study was to develop fruit beverages from this highly nutritious fruit to avoid postharvest loss and extend the shelf life by ways of processing as per the FPO specification of nectar. Observations on TSS, treatable acidity, ascorbic acid, total sugar, microbial association and sensory quality were taken during storage in ambient condition at 15 days interval. Considering all the sensory and chemical factors, it was observed that carambola nectar could be stored successfully for about 45 days without using any chemical preservatives with good sensory quality and acceptability in terms of colour, aroma and taste with no development of off-flavor and minimal microbial count. Thus, this study indicated that value addition of carambola into nectar can help in reducing the wastage, increase availability, fetch better price to the growers and provide new product for good health of consumers in the future. Keywords: Carambola, nectar, shelf life, microbial, sensory Introduction Carambola also commonly known as star fruit (Averrhoa carambola L.) is an underutilized attractive fruit of the family Oxalidaceae It is a subtropical evergreen tree, usually 6 to 9 m in height. The fruit has distinctive ridges running down its sides which in cross section appear in form of a star hence called as ‘Star fruit’ having light to dark yellow in colour and smooth with a waxy cuticle while the flesh is light yellow, translucent, crisp and very juicy, with or without fiber (Margen, 1992) [12] . Padun and Singh (2017) [14] also reported that Arunachal Pradesh has a rich diversity of carambola having different fruit shape, size and fruit weight ranges from 83.5g to 300 g / fruit and sweetness ranges from 5.0 to 14.9 0 brix. Generally carambola has two distinct morph type viz. sour type, richly flavored, with more oxalic acid and sweet type having mild-flavored, rather bland, with less oxalic acid. Carambola is believed to be originated from Malaysia or Indonesia (Zewen and De Wet, 1982) [22] but it has also been cultivated in other Southeast Asian countries for many centuries. However, Pijpers et al. (1986) [17] indicated the centre of origin of Carambola as Sri Lanka or India. It is rich source of reducing sugars, ascorbic acid and minerals, such as K, Ca, Mg and P (Haick, 1952) [6] . The fruits have demand to produce a number of preserved products notably, pickles, jam, jelly, preserved, drink etc. and increased in popularity as a fresh fruit in tropical countries with large scale plantings in Malaysia as reported by Padun and Singh (2017) [14] . The leaves are antipyretic, anthelmintic and are also helpful for curing scabies, fractured bones and various types of poisoning, intermittent fevers and elimination of intestinal worms (Kirtikar et al. 1989) [11] . Besides, ripe fruit pulp along with little common salt is eaten against jaundice, bleeding piles and for washing utensil in Manipur (Singh et al. 2014) [19] . North East Region of India mainly Arunachal Pradesh, Assam, Manipur and Meghalaya has a rich source of genetic diversity of carambola having different fruit shape, size and fruit quality having sour and sweet in taste. Till now this gaining popularity underutilized fruit crop has not taken research work for the processing for this fruit crop in this region. However, Anita and Sabita (2018) [1] reported that the processed product of jam of carambola increase of storage intervals and the ranged within acceptable limits even up to storage of 60 days.