Qualidade pós-colheita de Physalis sob temperatura ambiente e refrigeração

Abstract

Post harvest quality of Cabe-gooseberry under room temperature and refrigerationThe Cabe-gooseberry (Physalis peruviana) is a small fruit whose cultivation has been expanding in Brazil, however, information about its storage is still scarce. The aim of this study was to evaluate the quality of Cabe-gooseberry during storage at refrigerated and room temperature. The fruits were harvested when the calyx showed a greenish yellow color and submitted to the following treatments: 1 -storage at 20°C (± 0.5°C) and 2 -storage at 4°C (± 0.5°C). The quality parameters SS, TA, SS/TA, pH, firmness, color and fruit weight loss were evaluated every two days during eight days. The refrigeration promoted the maintenance of firmness and prevented the weight loss of the fruit and calyx. The soluble solids (SS) values reduced significantly, regardless of the storage temperature of the fruits. Furthermore, the fruits stored under refrigeration showed higher values of titratable acidity (TA), and therefore less SS/TA ratio. The results indicated that the changes in the quality parameters, pH, TA, SS/TA, firmness and color of Cabe-gooseberry during the storage can be minimized with the use of refrigeration (4°C).

Light spectrum on the quality of fruits of physalis species in subtropical area

“…The pH values found in the present study indicate less acid fruits, when compared to the values reported in literature by Silva et al (2013) and Lima et al (2013).…”

“…peruviana and P. pubescens are the species which have shown more acidity. Lima et al (2013) found inferior acidity values for P. peruviana during the harvest (0.89%).…”

“…Silva et al (2013) and Lima et al (2013) found 11.26 and 14 °Brix in fruits of P. peruviana cultivated in Maria da Fé, Minas Gerais, and Capão do Leão, Rio Grande do Sul, Brazil, respectively -both values higher than in fruits produced under nets of every coloration and under the edaphoclimatic conditions of Lavras, Minas Gerais, Brazil. For P. ixocarpa, the SS values reported in literature vary from 5.24 to 9.03 °Brix (Cruz-Álvarez et al 2012;González-Mendoza et al 2011), which are similar to the values found in this research.…”

“…In the other species, the predominant pigments are the carotenoids (Lima et al 2013), responsible for the orange coloration of the fruits. In spite of the difference in coloration, both carotenoids and anthocyanins are related to the antioxidant capacity of vegetables, thus there might be an inverse correlation of these regarding their presence in fruits.…”

Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese

“…The Physalis pubescens, better known as "camapú", is a native species of the Amazon -Brazil. The Physalis angulata L., known as "mullaca" or "juá-de-capote", is also native to Brazil, specifically the North and Northeast regions (Lima et al, 2013). Physalis minimum L. is a purple-tinged plant with great medical importance in the Indian Tradicional System of Medicine (Chothani & Vaghasiya, 2012;Xu et al, 2016).…”