Abstract The variations in bioactive compounds and antioxidant activity of carambola (cv. B17) fruit at different ripening stages were investigated. The carambola fruit was harvested from week 9 until week 13. Ascorbic acid (AA), total phenolic content (TPC), total flavonoids content (TFC), total carotenoids content (TCC), β-carotene, tocopherol homologues (α, β, γ and δ) and sugar composition (sucrose, glucose and fructose) were analyzed for each sampling week. Antioxidant activity was measured with 2,2-diphenyl-1-picrylhydrazil(DPPH) and β-carotene/linoleic acid model(BCLAM) assays. The results showed that AA, TCC and sugar composition were significantly ( P P