Agudelo-Sánchez, S.; Mosquera-Palacios, Y.; David-Úsuga, D.; Cartagena-Montoya, S.; Duarte-Correa, Y. Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (Physalis peruviana L.). Horticulturae2023, 9, 1158.
Agudelo-Sánchez, S.; Mosquera-Palacios, Y.; David-Úsuga, D.; Cartagena-Montoya, S.; Duarte-Correa, Y. Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (Physalis peruviana L.). Horticulturae 2023, 9, 1158.
Agudelo-Sánchez, S.; Mosquera-Palacios, Y.; David-Úsuga, D.; Cartagena-Montoya, S.; Duarte-Correa, Y. Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (Physalis peruviana L.). Horticulturae2023, 9, 1158.
Agudelo-Sánchez, S.; Mosquera-Palacios, Y.; David-Úsuga, D.; Cartagena-Montoya, S.; Duarte-Correa, Y. Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (Physalis peruviana L.). Horticulturae 2023, 9, 1158.
Abstract
The cape gooseberry (Physalis peruviana L.) is an exotic tropical fruit of great national and international importance due to its nutritional, and organoleptic properties. The objective of this study was to evaluate different postharvest treatments: Coating, Vacuum Impregnation, and Immersion, on the conservation of some quality characteristics of cape gooseberry fruit. Moreover, different conditions of the selected treatment were studied. The weight loss was assessed with gravimetric analysis for fresh and treated fruits. Firmness was determined by instrumental texture. The sensory analysis was conducted using a multidimensional profile approach. Of the treatments evaluated, the lowest weight loss was recorded with the use of coating and immersion. However, the immersion process resulted in the product with the highest overall quality according to the sensory analysis and presented the most appropriate texture according to the firmness values. Finally, in the evaluation of immersion, a significant influence of the CaCl2 immersion time (p<0.05) on the firmness values of the product was found, resulting in longer times leading to less firm products. Considering 10% as a commercial standard limit for weight loss, the fruit treated under immersion and coating processes can be stored for at least 12 days. The immersion process is highlighted because it improved the sensory characteristics with respect to the control (without treatment). Thus, it process gives added value to the fruit and is presented as a promising alternative for the postharvest treatment of cape gooseberries.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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