Ripening-related changes in ethylene production, respiration rate and cell-wall enzyme activity in goldenberry (Physalis peruviana L.), a solanaceous species

Trinchero, Gustavo D; Sozzi, Gabriel O.; Cerri, A. M.; Vilella, F.; Fraschina, Alicia

doi:10.1016/s0925-5214(99)00011-3

Cited by 54 publications

(37 citation statements)

References 21 publications

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“…insoluble pectin, xyloglucan and hemicelluloses located in the middle lamella with a concomitant increase in soluble pectin. These changes in pectic substances result in weakening of the cell walls and reduction of the cohesive forces that bind cells together (Trinchero et al 1999). Similar behaviour during drying was also reported by other researchers working with cherry tomato (Heredia et al 2007), pepino fruit (Di ) and blueberries (López et al 2009).…”

Section: Texture Profile Analysissupporting

confidence: 72%

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

et al. 2013

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The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50-90 ºC were investigated. The ratio of insoluble dietary fibre to soluble dietary fibre was higher than 7:1 for all dehydrated samples. At 50 ºC tissue structure damage was evidenced leading to the maximum water holding capacity (47.4±2.8 g retained water/ 100 g water) and the lowest rehydration ratio (1.15±0.06 g absorbed water/g d.m.). Texture analysis showed effects of drying temperatures on TPA parameters. Changes in microstructure tissue were also observed at the studied drying temperatures. Hot air drying technology leads not only to fruit preservation but also increases and adds value to Cape gooseberry, an asset to develop new functional products.

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Section: Texture Profile Analysissupporting

confidence: 72%

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

et al. 2013

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“…Table 3 presents the values for the analysed textural attributes: firmness and elasticity. Firmness reflects the integrity of the pericarp tissue Berry firmness was 2.40 ± 0.53 N. This value was lower than what Trinchero et al [10] found for the physalis berries they analysed (3.42 ± 0.32 N). As for elasticity, the value obtained was 2.94 ± 0.54 mm.…”

Section: Texturecontrasting

confidence: 66%

Physical properties of Physalis peruviana L.

et al. 2016

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Physalis (Physalis peruviana L.), also known as cape gooseberry or ground-cherry, plays an important role in nutrition as an excellent base for dietetic products. Highly valued for its unique flavour, texture and colour, recent research has shown that physalis fruit is rich in many beneficial compounds. In this study, the diameter and mass of physalis fruits were measured, which can be used to calculate other biometric characteristics of the fruit, such as: surface area, volume or density. Other physical properties were measured, namely the colour coordinates, by means of a Chroma meter, whilst the textural parameters firmness and elasticity were measured with a texturometer. The following values were calculated for the physalis fruits analysed in the present work: 1.69 cm for average diameter; 8.98 cm

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“…Podese observar que o armazenamento refrigerado não preveniu a redução constante do teor de SS, independentemente da temperatura (Figura 1). A redução dos teores de SS em frutos de physalis durante o armazenamento já foi relatada por Ávila et al (2006), para os quais essas res- postas podem ser atribuídas ao aumento da intensidade respiratória dos frutos, uma vez que parte dos açúcares é utilizada no processo respiratório (Trinchero et al, 1999). A acidez titulável dos frutos foi influenciada pela temperatura de armazenagem, ocorrendo redução após a colheita; entretanto, não foi significativamente influenciada pelo período de armazenamento (Tabela 1; Tabela 3).…”

Section: Resultsunclassified

Qualidade pós-colheita de Physalis sob temperatura ambiente e refrigeração

Lima¹,

Severo

Andrade³

et al. 2013

Rev. Ceres

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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).

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Ripening-related changes in ethylene production, respiration rate and cell-wall enzyme activity in goldenberry (Physalis peruviana L.), a solanaceous species

Cited by 54 publications

References 21 publications

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

Physical properties of Physalis peruviana L.

Qualidade pós-colheita de Physalis sob temperatura ambiente e refrigeração

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