PRODUÇÃOE CARACTERIZAÇÃO DOSFRUTOS DE ESPÉCIES DE PhysalisCULTIVADAS NO SEMIÁRIDO BAIANO

Abstract

The Physalisbelongs to the Solanaceae family and has sweetish fruit that can be eaten fresh or processed. In Brazil only Physalis peruvianais commercialized, it is necessary research to encourage the cultivation of other promising speciesof the genus. The aim of this study was evaluate the productivity and the physical and biochemical characteristics of P. angulata, P.pubescensand P. ixocarpafruits, in different stages,in Feira de Santana, Bahia. Productivity and the number of fruits in the breeding period were evaluated.In the fruits, longitudinal (LD) and transverse (TD) diameters, the LD/TD ratio,the masses of fruit, the protein content,reducing sugars,and total soluble sugars were analyzed. The results showed differences between species, with higher number of fruits for P. angulata(140,5). P. ixocarpashowed higher productivity (9 t ha-1) and fruit with greater mass and diameter,however P. pubescensand P. angulatashowed round fruits and higher sugar content, desirable characteristics for fresh consumption and for industrialization.

Physiological responses of Physalis angulata L. grown under molybdenum rates in hydroponic system

“…The seeds used to produce seedlings were from fruits collected at stage three of development, considering the color of the calyx (brownish yellow) (Tanan et al,2018) from plants that occur naturally in the region of Serra Preta, BA (12º2'S, 39º16'W, and an altitude of 160.22 m). Data of temperature and relative air humidity during the the experimental period (Figure 1)…”

Fenologia da cultura do physalis no Oeste Goiano

“…A maioria dos estudos sobre a fenologia do physalis são encontrados principalmente na região Sul, sendo ainda escassos trabalhos realizados na região Centro-Oeste, Norte e Nordeste. Estas informações são de grande importância quando se sugere um novo cultivo para a região, pois a fenologia irá proporcionar conhecimento para que os produtores da região consigam manejar a cultura de melhor forma, possibilitando a concentração da sua produção em uma determinada época, escalonar a produção e adaptar as tecnologias presentes na propriedade evitando o risco de insucesso com a nova cultura (Tanan et al, 2018).…”