Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (<i>Physalis peruviana</i> L.)
The cape gooseberry (<i>Physalis peruviana</i> 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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/9/10/1158 |
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| author | Sara Agudelo-Sánchez Yadiela Mosquera-Palacios Dairon David-Úsuga Susana Cartagena-Montoya Yudy Duarte-Correa |
| author_facet | Sara Agudelo-Sánchez Yadiela Mosquera-Palacios Dairon David-Úsuga Susana Cartagena-Montoya Yudy Duarte-Correa |
| author_sort | Sara Agudelo-Sánchez |
| collection | DOAJ |
| description | The cape gooseberry (<i>Physalis peruviana</i> 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 several quality characteristics of cape gooseberry fruit. Moreover, the different conditions of the selected treatments were studied. Weight loss was assessed with a gravimetric analysis of the fresh and treated fruit. Firmness was determined by the instrumental texture. A 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 the immersion, a significant influence of the CaCl<sub>2</sub> immersion time (<i>p</i> < 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 (i.e., without treatment). Therefore, it is a promising alternative for the postharvest treatment of cape gooseberries. |
| first_indexed | 2024-03-10T21:12:26Z |
| format | Article |
| id | doaj.art-15a07184a83442939e59348e24fc8b99 |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-10T21:12:26Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-15a07184a83442939e59348e24fc8b992023-11-19T16:40:12ZengMDPI AGHorticulturae2311-75242023-10-01910115810.3390/horticulturae9101158Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (<i>Physalis peruviana</i> L.)Sara Agudelo-Sánchez0Yadiela Mosquera-Palacios1Dairon David-Úsuga2Susana Cartagena-Montoya3Yudy Duarte-Correa4Food Engineering Students, BIOALI Research Group, Faculty of Pharmaceutical and Food Sciences, Universidad de Antioquia, Medellín 050010, ColombiaFood Engineering Students, BIOALI Research Group, Faculty of Pharmaceutical and Food Sciences, Universidad de Antioquia, Medellín 050010, ColombiaFood Engineering Students, BIOALI Research Group, Faculty of Pharmaceutical and Food Sciences, Universidad de Antioquia, Medellín 050010, ColombiaFood Engineering Students, BIOALI Research Group, Faculty of Pharmaceutical and Food Sciences, Universidad de Antioquia, Medellín 050010, ColombiaBIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, Universidad de Antioquia, Medellín 050010, ColombiaThe cape gooseberry (<i>Physalis peruviana</i> 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 several quality characteristics of cape gooseberry fruit. Moreover, the different conditions of the selected treatments were studied. Weight loss was assessed with a gravimetric analysis of the fresh and treated fruit. Firmness was determined by the instrumental texture. A 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 the immersion, a significant influence of the CaCl<sub>2</sub> immersion time (<i>p</i> < 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 (i.e., without treatment). Therefore, it is a promising alternative for the postharvest treatment of cape gooseberries.https://www.mdpi.com/2311-7524/9/10/1158cape gooseberrycoatingimpregnationimmersionconservationgoldenberry |
| spellingShingle | Sara Agudelo-Sánchez Yadiela Mosquera-Palacios Dairon David-Úsuga Susana Cartagena-Montoya Yudy Duarte-Correa Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (<i>Physalis peruviana</i> L.) Horticulturae cape gooseberry coating impregnation immersion conservation goldenberry |
| title | Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (<i>Physalis peruviana</i> L.) |
| title_full | Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (<i>Physalis peruviana</i> L.) |
| title_fullStr | Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (<i>Physalis peruviana</i> L.) |
| title_full_unstemmed | Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (<i>Physalis peruviana</i> L.) |
| title_short | Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (<i>Physalis peruviana</i> L.) |
| title_sort | effect of processing methods on the postharvest quality of cape gooseberry i physalis peruviana i l |
| topic | cape gooseberry coating impregnation immersion conservation goldenberry |
| url | https://www.mdpi.com/2311-7524/9/10/1158 |
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