Physical and chemical characteristics of goldenberry fruit (Physalis peruviana L.)

Yıldız, Gamze; İzli, Nazmi; Ünal, Halil; Uylaşer, Vildan

doi:10.1007/s13197-014-1280-3

Cited by 76 publications

(58 citation statements)

References 25 publications

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“…Table 1 also presented the values for the firmness, this parameter reflects the integrity of the pericarp tissue, wherein the value obtained is 7.84 and 6.55 N for fruit grown in Lam Ha and Don Duong, respectively. Yıldız et al (2015) presented that the average skin hardness of the goldenberry fruit in their study was 8.01 N, it is quite similar to our obtained results. However, Trinchero et al (1999) found that the firmness of the physalis berries in their study was 3.42±0.32 N, this value obtained somewhat lower than that referenced by the authors, even when compared to our results.…”

Section: Physical Properties Of Goldenberrysupporting

confidence: 91%

“…The sphericity of goldenberry in this study varied from 107.13 to 111.66% and 108.32 to 113.20% for fruits grown in Lam Ha and Don Duong, with the mean values of 111.55 and 108.71%, respectively. These values of goldenberries were higher than that of goldenberry sphericity reported by Yıldız et al (2015), just around 91.5 to 107.6 %.…”

Section: Physical Properties Of Goldenberrycontrasting

confidence: 65%

“…With the high aspect ratio, related the ratio of fruit diameter to length, it may be understood that the fresh goldenberry fruit will rather roll (Celik et al, 2007). Almost the obtained results from this study are higher to those reported by Yıldız et al (2015). Table 1 also presented the values for the firmness, this parameter reflects the integrity of the pericarp tissue, wherein the value obtained is 7.84 and 6.55 N for fruit grown in Lam Ha and Don Duong, respectively.…”

Section: Physical Properties Of Goldenberrymentioning

confidence: 48%

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Physical and chemical characteristics of goldenberry (Physalis peruviana) grown in Lam Dong province, Vietnam

Thủy¹,

Phuong²,

Suong³

et al. 2020

Food Res.

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This work was carried out to determine the physical and chemical properties of goldenberry fruit (Physalis peruviana L.) grown in Lam Ha and Don Duong of Lam Dong province in Viet Nam. The shelf-life and quality of fruits during storage time at ambient temperature (28±2 o C) were also analysed. The analysis results recorded that most of the physical properties of the fruit grown in the two locations (Lam Ha and Don Duong of Lam Dong province, Viet Nam) yielded no significant differences, except the volume, density, hardness and colour of the fruit. The fruit grown in Lam Ha has a lighter colour and yellow intensity (higher a* and C value) than the ones grown in Don Duong, while the fruits are grown in Don Duong are darker (lower L* and higher H o ). In addition to its attractive properties in terms of colour, aroma and taste, they also contain moderate levels of vitamins (C and A), antioxidants (polyphenols), minerals (especially high content of phosphorus) and fibre. Fruit grown in Don Duong had a higher sweetness than those grown in Lam Ha (the ratio of sugar and acid was 2.7 times more). The concentration of bioactive compounds in the goldenberry fruits grown in Lam Ha and Don Duong were almost similar. The shelf-life of goldenberries up to 20 to 22 days at the ambient temperature of about 28±2 o C and 75-80% RH but the quality and sensory characteristics of goldenberry raw materials were declined.

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Section: Physical Properties Of Goldenberrysupporting

confidence: 91%

Section: Physical Properties Of Goldenberrycontrasting

confidence: 65%

Section: Physical Properties Of Goldenberrymentioning

confidence: 48%

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Physical and chemical characteristics of goldenberry (Physalis peruviana) grown in Lam Dong province, Vietnam

Thủy¹,

Phuong²,

Suong³

et al. 2020

Food Res.

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“…The most important physical properties of agricultural products include characteristic of dimensions, mass, volume, surface area, image surface, coefficient of sphericity, aspect ratio, porosity, and static friction coefficient. The most important mechanical properties include yield force, deformation, hardness, and breakdown energy (Işıklı, Şenol, & Çoksöyler, ; Jahanbakhshi, ; Jahanbakhshi, Abbaspour‐Gilandeh, & Gundoshmian, ; Jahanbakhshi & Kheiralipour, ; Yıldız, İzli, Ünal, & Uylaşer, ). Wastage rate in agricultural products will increase directly or indirectly by mechanical damage.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of engineering properties for waste control of tomato during harvesting and postharvesting

Jahanbakhshi

Sharabiani

Heidarbeigi

et al. 2019

Food Science & Nutrition

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In Iran, more than 30% of agricultural products turn into waste at different stages from harvesting to consumption. Thus, main factors for performing of this present study are including of: (a) the importance of tomato as an agricultural product and (b) lack of information about reducing waste during tomato processing. In this study, some physical, nutritional, mechanical, and hydrodynamic properties of tomato were measured under standard conditions. Physical properties included the length, width, thickness, mean diameter (geometric and arithmetic), mass, volume, density, sphericity, surface area, and aspect ratio. Also, nutritional properties, moisture, dry matter, pH, total soluble solid (TSS), and titration acidity (TA) of tomato were evaluated. The mechanical properties of tomato (compression and shear) were measured using Instron instrument. The hydrodynamic properties were measured with water in transportation, separation, and sorting of tomatoes. The physical properties were including of length, width, thickness, mass, volume, and geometric and arithmetic mean diameters showed a direct relationship with the size of tomatoes. Also, volumetric mass (density) had an inverse relation with tomato size. Yield point and shear force were obtained 51.27 and 22.20 N, respectively. The nutritional properties such as pH value, TSS, and TA were equal to 4.22, 22.23 ο Brix, and 2%, respectively. The hydrodynamic properties of tomatoes such as the terminal velocity, the tomatoes' rise time in the water column, the buoyancy force, and the drag force were obtained to be equal to 0.05 m/s, 10.11 S, 0.52 N, and 0.17 N, respectively.

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“…Physalis, or cape gooseberry or golden berry (Physalis peruviana L.) is an exotic fruit which originated in South America, but is currently commercialised in several tropical and subtropical countries (İZLI et al, 2014;SALAZAR et al, 2008;YILDIZ et al, 2015). The berries are annual or short-lived perennial and the plant can grow to up to 1.8 m. The fruit is protected by an accrescent calyx and covered by a brilliant yellow peel (PUENTE et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Mathematical modelling of the osmotic dehydration of physalis

Assis

Morais

2018

Braz. J. Food Technol.

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Physalis was osmotically dehydrated with 60 °Bx sucrose or sorbitol solutions at 60 °C and with a mass ratio of sample to solution of 1:4, at atmospheric pressure or under vacuum at 150 mbar. The Crank's, Peleg's and Page's models were tested to describe the mass transfer kinetics for water loss (WL) and solids gain (SG). The effective diffusivities of both water and solute were around 10 -11 m 2 s -1 under all conditions. Peleg's model presented the best fit. The use of sorbitol as the osmotic agent resulted in an increase in the WL rate. In experiments with sucrose solutions, a higher WL was obtained under vacuum than at atmospheric pressure. The SG was particularly low during osmotic dehydration. Thus, the use of sorbitol as the osmotic agent was shown to be a promising alternative to sucrose. Keywords: Physalis; Osmotic dehydration; Sorbitol; Vacuum; Mass transfer; Mathematical models. ResumoOs frutos de Physalis foram desidratados osmoticamente com soluções de sacarose ou sorbitol de 60 °Bx, a 60 °C, e com uma razão de massa de amostra para massa de solução de 1:4, à pressão atmosférica ou a uma pressão de vácuo de 150 mbar. Os modelos matemáticos de Crank, Peleg e Page foram testados para descrever as cinéticas de perda de água (WL) e ganho de sólidos (SG). A difusividade efetiva da água e do soluto foi cerca de 10 -11 m 2 s -1 , para todas as condições. O modelo de Peleg apresentou o melhor ajuste. A utilização de sorbitol como agente osmótico resultou num aumento de WL. Nas experiências com soluções de sacarose, foi obtida uma maior WL em vácuo do que à pressão atmosférica. O SG foi particularmente reduzido durante a desidratação osmótica. Em conclusão, o sorbitol mostrou ser uma alternativa promissora à sacarose, enquanto agente osmótico. Palavras-chave:

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Physical and chemical characteristics of goldenberry fruit (Physalis peruviana L.)

Cited by 76 publications

References 25 publications

Physical and chemical characteristics of goldenberry (Physalis peruviana) grown in Lam Dong province, Vietnam

Physical and chemical characteristics of goldenberry (Physalis peruviana) grown in Lam Dong province, Vietnam

Evaluation of engineering properties for waste control of tomato during harvesting and postharvesting

Mathematical modelling of the osmotic dehydration of physalis

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