The edible coating is one of the preservation methods widely applied by food industries as it is beneficial in suppressing respiration, minimising moisture loss, and reducing food wastage. This study investigates the effects of edible coating (Spirulina platensis and chitosan) on the quality and shelf life of B10 throughout storage at room temperature 27°C. The quality analysis of colour (L*, a*, b*, and hue), browning index, fresh weight and physical appearance were evaluated on days 0, 4, 8, 12, and 14. There was a significant difference for all quality analyses between storage days (p < 0.05). The physical appearance showed that at day 8, B10 coated with spirulina maintained the greenish colour while chitosan-coated and controlled turned the fruit bright yellowish, indicating ripening. Control samples were observed to have major browning at day 12, whereas samples coated with spirulina and chitosan only showed early signs of browning. Samples with spirulina coating have the least a* (greenness-redness) and b* (blueness-yellowness) values, which showed that spirulina was able to slow down the ripening process in comparison to chitosan and control (p < 0.05). For the hue value, samples with chitosan coating showed the least colour changes (p < 0.05), followed by spirulina and control with 9.04, 9.43, and 30.82°, respectively. It proved that coated samples provide the best results in slowing down the colour changes and browning of the carambola compared to the control. Besides, the regression analysis resulted in a good fitness (R2 near 1) for browning and weight loss analysis for all coatings, which were agreed to be reliable and had a good predictive indicator power when the storage days were extended. Hence, these results would be potentially useful for the fresh produce industry to prolong the shelf-life of B10 during distribution, transportation, and commercialisation.

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Bintang Mas is a new variant of starfruit (Averrhoa Carambola L.) developed by Malaysian Agricultural Research and Development Institute (MARDI) in 2019. This study determined the physical properties (length, diameter, width of ridge, weight, volume, and density) and chemical properties (oxalic acid, malic acid, reducing sugar, moisture content, vitamin C, carbohydrate, crude fiber, protein, ash, and fat) between maturity stages (index 2, 4 and 6) of Bintang Mas and compared the results with export-graded starfruit variant, B10. Bintang Mas had an oblong shape while B10 had an ovoid shape, larger width of ridge, diameter, weight and volume. Partial Least Squares Regression Discriminant Analysis (PLS-DA) revealed that all physical attributes except length were not influenced by the index changes for Bintang Mas. This would improve the uniformity of the fruit size which enhances the product’s quality during grading regardless of indexes. The average reading of oxalic acid for Bintang Mas was significantly lower (60.01 mg/kg) at all maturity indexes compared to B10 (1346.67 mg/kg). PLS-DA confirmed that the main chemical attributes found in Bintang Mas were malic acid, protein, and fat content while oxalic acid and vitamin C were most profound in B10. Since oxalic acid is deleterious to human health, Bintang Mas was recommended for consumers as it contains lower oxalic acid. Meanwhile, malic acid, protein and fat content of Bintang Mas was the highest at index 4, favorable to foster good health. Early index of Bintang Mas was also preferred for exports especially to distant regions given its higher firmness and smaller diameter and ridges, which could assist in reducing the rate of spoilage and prolonging the fruit’s shelf-life.