Conservación de uchuva (Physalis peruviana) mediante la aplicación de un recubrimiento a base de quitosano y áloe vera, utilizando el método de aspersión

Muñoz, A Barceló; Barbosa, A. da S.; Bustos, Daniela; Ramírez, Yenifer; Vásquez, Yesenia; García, J. Mesa; Guancha, Marcelo

doi:10.23850/22565035.722

Cited by 4 publications

(3 citation statements)

References 12 publications

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“…López et al (2016) reported a significant weight loss reduction, from 23% to 15%, in cape gooseberry samples stored for 15 days at 17 • C, with the use of a whey and beeswax based coating. Muñoz et al (2017) [38] were able to prolong cape gooseberries stored from 9 to 11 days while maintaining a weight loss of less than 10% with the use of a chitosan and aloe vera based coating. According to what was reported by Pinzón et al (2015), when a samples' losses exceed 10% of the samples' weight, the freshness of the fruits and vegetables disappear.…”

Section: Weight Lossmentioning

confidence: 99%

Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (Physalis peruviana L.)

Agudelo-Sánchez,

Mosquera-Palacios,

David-Úsuga

et al. 2023

Horticulturae

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The cape gooseberry (Physalis peruviana L.) is an exotic tropical fruit of great national and international importance due to its nutritional and organoleptic properties. The objective of this study was to evaluate different postharvest treatments—coating, vacuum impregnation, and immersion—on the conservation of several quality characteristics of cape gooseberry fruit. Moreover, the different conditions of the selected treatments were studied. Weight loss was assessed with a gravimetric analysis of the fresh and treated fruit. Firmness was determined by the instrumental texture. A sensory analysis was conducted using a multidimensional profile approach. Of the treatments evaluated, the lowest weight loss was recorded with the use of coating and immersion. However, the immersion process resulted in the product with the highest overall quality according to the sensory analysis and presented the most appropriate texture according to the firmness values. Finally, in the evaluation of the immersion, a significant influence of the CaCl2 immersion time (p < 0.05) on the firmness values of the product was found, resulting in longer times leading to less firm products. Considering 10% as a commercial standard limit for weight loss, the fruit treated under immersion and coating processes can be stored for at least 12 days. The immersion process is highlighted because it improved the sensory characteristics with respect to the control (i.e., without treatment). Therefore, it is a promising alternative for the postharvest treatment of cape gooseberries.

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Section: Weight Lossmentioning

confidence: 99%

Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (Physalis peruviana L.)

Agudelo-Sánchez,

Mosquera-Palacios,

David-Úsuga

et al. 2023

Horticulturae

View full text Add to dashboard Cite

show abstract

“…López et al (2016) reported a significant weight loss reduction from 23% to 15% in cape gooseberry samples stored during 15 days at 17 ºC, with the use of a whey and beeswax-based coating. Muñoz et al (2017) were able to prolong cape gooseberries stored from 9 to 11 days while maintaining a weight loss of less than 10% with the use of a chitosan and aloe vera based coating. According to what was reported by Pinzón et al (2015), when the samples exceed losses greater than 10% of the weight, the freshness of fruits and vegetables disappears.…”

Section: Weight Lossmentioning

confidence: 99%

Postharvest Quality Evaluation of Cape Gooseberry (<em>Physalis peruviana</em> L.) Using Different Alternatives: From Minimal Processing to Coating Application

AGUDELO-SÁNCHEZ,

MOSQUERA-PALACIOS,

DAVID-ÚSUGA

et al. 2023

Preprint

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The cape gooseberry (Physalis peruviana L.) is an exotic tropical fruit of great national and international importance due to its nutritional, and organoleptic properties. The objective of this study was to evaluate different postharvest treatments: Coating, Vacuum Impregnation, and Immersion, on the conservation of some quality characteristics of cape gooseberry fruit. Moreover, different conditions of the selected treatment were studied. The weight loss was assessed with gravimetric analysis for fresh and treated fruits. Firmness was determined by instrumental texture. The sensory analysis was conducted using a multidimensional profile approach. Of the treatments evaluated, the lowest weight loss was recorded with the use of coating and immersion. However, the immersion process resulted in the product with the highest overall quality according to the sensory analysis and presented the most appropriate texture according to the firmness values. Finally, in the evaluation of immersion, a significant influence of the CaCl2 immersion time (p<0.05) on the firmness values of the product was found, resulting in longer times leading to less firm products. Considering 10% as a commercial standard limit for weight loss, the fruit treated under immersion and coating processes can be stored for at least 12 days. The immersion process is highlighted because it improved the sensory characteristics with respect to the control (without treatment). Thus, it process gives added value to the fruit and is presented as a promising alternative for the postharvest treatment of cape gooseberries.

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“…It possesses a high senescence rate, that is, in a few days it is no longer suitable for consumption. Research on conservation is increasing by trying to preserve its properties or studying new alternatives of consumption while, maintaining its sensorial, nutritional, and functional properties (Muñoz-López et al, 2018). Table 4 shows physicochemical and functional properties of Spondia purpurea.…”

Section: Characterizationmentioning

confidence: 99%

Conservation advances on Physalis peruviana L. and Spondia purpurea: a review

et al. 2022

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This research aims to describe the different methodologies that have been developed for the conservation of two fruits (Physalis peruviana L. and Spondia purpurea) present in the Ecuadorian highlands, as well as in other American countries. Information has been collected regarding the development of alternative and efficient technologies for the conservation of these fruits and their bioactive compounds. The studies performed to date are associated with the effect that the different conservation methods have shown in the post-harvest behavior (color, antioxidant potential, polyphenols, etc.) of the fruits, as well as its characterization in different maturation stages (soluble solids, acidity, pH, etc.). The contrast and comparison of this information will support choosing the most appropriate methodology according to the objectives to be achieved and the available resources. The research concludes that the knowledge about the healthy components in fruits increase their consumption and therefore motivates, the research to preserve these components for a longer time, reducing costs and waste.

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Conservación de uchuva (Physalis peruviana) mediante la aplicación de un recubrimiento a base de quitosano y áloe vera, utilizando el método de aspersión

Cited by 4 publications

References 12 publications

Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (Physalis peruviana L.)

Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (Physalis peruviana L.)

Postharvest Quality Evaluation of Cape Gooseberry (<em>Physalis peruviana</em> L.) Using Different Alternatives: From Minimal Processing to Coating Application

Conservation advances on Physalis peruviana L. and Spondia purpurea: a review

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