Treatment effects on the quality and shelf life of the cape gooseberry (<i>Physalis peruviana</i> L.) Corpoica Andina

Abstract

The Cape gooseberry (Physalis peruviana L.) is renowned for its distinctive appearance and functional properties. Colombia has emerged as the world's leading producer and exporter of Cape gooseberries, with annual export growth of 1.2%, predominantly to countries such as the USA and the Netherlands. Traditionally sold with its calyx intact to minimize water loss and deterioration, recent interest in selling Cape gooseberries without the calyx to reduce volume has raised concerns regarding shelf life. Consequently, research has pivoted toward post-harvest management to extend shelf life. An experiment was conducted to explore various treatments and temperatures (5, 10, and 18 ℃), meticulously monitoring fruit quality over time. Findings underscore that calcium chloride and refrigerated storage at 10 ℃ preserve the quality of the Cape gooseberry fruit for up to 20 days. Moreover, temperature and time exerted a significant influence on fruit quality and physicochemical properties, with interactions impacting conservation methods. The application of calcium chloride as a barrier method yielded optimal preservation outcomes, safeguarding key fruit properties. Conversely, sodium hypochlorite treatment at 18 ℃ accelerated fruit ripening owing to heightened respiratory intensity. This study not only sheds light on effective preservation strategies for Cape gooseberries but also underscores the intricate interplay between environmental factors and post-harvest management techniques. By enhancing our understanding of these dynamics, the study catalyzes advancements in fruit preservation practices, thereby fortifying the agricultural and economic sectors, both domestically and internationally.

Keywords

• sodium hypochlorite
• calcium chloride
• quality physicochemical properties
• refrigeration