Effect of drying of cape gooseberry (Physalis peruviana L.) on physicochemical properties during low-temperature storage

Abstract:

Background: The cape gooseberry (Physalis peruviana L.) is a fruit that has a cape formed by five yellow sepals. The cape protects against insects, birds, pathogen microorganisms, physic damage, radiation, sudden temperature changes, heavy rain and hail. However, in order to the fruits get greater protection and longevity, a cape drying process should be made. Objective: In this study the effect of cape drying conditions on cape gooseberry (Physalis peruviana L.) postharvest behavior was evaluated. Methods: A 22 experimental design was used. The process variables were temperature (25 y 30 °C) and hot air speed (3 y 4 m s-1) and the treatment that had the less Vitamin C loss was selected. The fruits with dried cape were stored 28 days at 5 °C, followed by 7 days at 20 °C; fruits with no-dried cape were used as control treatment. Fruit quality was evaluated each 7 days (visual evaluation, weight loss, firmness, pH, TSS, titratable acidity, and Vitamin C). Results: Dry-cape treatment to 8 h at 25 °C and 3 m s-1 hot air speed, results in less vitamin C loss (21,47 %). Regarding, physical and chemical properties, there isn`t significant difference between fruits with dried capes and fruits without dried caps. Conclusions: The cap drying at 25 °C and 3 m s-1 hot air speed results in less vitamin C loss.

Año de publicación:

2016

Keywords:

• Cape
• postharvest
• Refrigerated storage
• Cape gooseberry
• Drying

Fuente:

scopus