Growth and Evaluation of Phenolic Compounds in Physalis angulata L. at Two Different Periods in the Bahia Reconcavo, Brazil

Abreu, Claudia Brito de; Souza, Manuela Oliveira de; Miranda, F. M. González; Rodrigues, Torben Grael dos Santos; Dias, Fábio de S.

doi:10.5539/jas.v9n10p145

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“…The medicinal potential of this genus is attributed to the presence of a group of substances derived from ergostane, called physalins, which has proven biological activity (NOGUEIRA et al, 2013), and in which the P. angulata L. species possesses great therapeutic potential (ABREU et al, 2017). Kusumaningtyas, Laily, Limandha (2015) reported phenolic compounds in P. angulata extracts that confer the species the potential of being a functional food, with effectiveness as an immunomodulator.…”

Section: Introductionmentioning

confidence: 99%

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Changes in quality during maturation of physalis fruit

Silva

et al. 2018

SCA

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The aim of this study was to evaluate the changes in quality of fruits of two species of physalis (P. angulata and P. pubescens) harvested from family farmer orchards in different maturity stages, comparing with fully ripen fruits to those of the commercial species (P. peruviana) of similar maturity. The experiment was conducted in a completely randomized design, in five maturity stages for P. angulata and in four for P. pubescens. Data were submitted to variance analysis and means of the maturity stages compared by the Tukey test at 5 % probability. For the comparison of fully ripen fruits of P. peruviana with the two species produced in different locations were used six replications and the means compared by Dunnett's test at 5 % probability. The fruit diameter varied from 15.1 to 18.0 mm that classifies it as of caliber B. During maturation the color of the fruit evolved from green to totally yellow (P. angulata) and to yellow-brown with purplish features (P. pubescens). The soluble solids (SS) contents of the fruits of P. angulata were superior to those of P. pubescens and the commercial species. Comparing with commercial species, the SS/AT ratio was higher in locally produced fruits, indicating more palatable fruits. Fruits of P. angulata present favorable characteristics for fresh consumption, with potential for extensive cultivation and trade in family horticulture. Key words: Caliber. Coloration. Physalis angulata. Physalis pubescens. Physalis peruviana. ResumoO objetivo deste estudo foi avaliar as mudanças na qualidade de frutos de duas espécies de fisális (P. angulata e P. pubescens) colhidas de hortas de agricultores familiares em diferentes estádios de maturação, comparando os frutos completamente maduros aos da espécie comercial (P. peruviana) de maturidade similar. O experimento foi conduzido em delineamento inteiramente casualizado, em cinco estádios de maturação para P. angulata e em quatro para P. pubescens. Os dados foram submetidos a análise de variância e as médias dos estádios de maturação comparadas pelo teste de Tukey a 5 % de probabilidade. Na comparação dos frutos maduros da P. peruviana com os das espécies colhidas de diferentes localidades, foram utilizadas seis repetições, com as médias comparadas pelo teste de Dunnett, a 5% de probabilidade. O diâmetro do fruto variou de 15,1 a 18,0 mm que o classifica como de calibre B. Durante a maturação a coloração do fruto evoluiu do verde para completamente amarela (P. angulata) e para amarelo pardo com traços arroxeados (P. pubescens). O teor de sólidos solúveis (SS) de frutos de P. angulata foi superior aos da P. pubescens e da espécie comercial. Comparando com a espécie comercial, a relação SS/AT foi superior em frutos das espécies localmente produzidas, indicando frutos mais palatáveis. Assim, os frutos de P. angulata apresentam características favoráveis

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Section: Introductionmentioning

confidence: 99%

“…al., 2008). Therefore, the cultivation of physalis can be an alternative for small and medium rural producers since the use of these products in the region is currently associated with extractive practices that puts the species at risk of reduction or even at the risk of extinction (ABREU et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Changes in quality during maturation of physalis fruit

Silva

et al. 2018

SCA

View full text Add to dashboard Cite

show abstract

Growth and Evaluation of Phenolic Compounds in Physalis angulata L. at Two Different Periods in the Bahia Reconcavo, Brazil

Cited by 1 publication

References 8 publications

Changes in quality during maturation of physalis fruit

Changes in quality during maturation of physalis fruit

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