Influence of fruit maturity and calyx drying on cape gooseberry (Physalis peruviana l.), stored at 18°C Influencia de la madurez del fruto y del secado del cáliz en uchuva (Physalis peruviana l.), almacenada a 18°C

Influence of fruit maturity and calyx drying on cape gooseberry (Physalis peruviana l.), stored at 18°C Influencia de la madurez del fruto y del secado del cáliz en uchuva (Physalis peruviana l.), almacenada a 18°C

<p>Cape gooseberry fruits at the maturity stages 3 (yellow greenish) or 5 (yellow orange) and with calyx drying for 6 hours at 18 or 24ºC, were stored at the temperature of 18ºC and 85 % relative humidity for 20 days, to evaluate physical-chemical and physiological changes. The cape go...

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Bibliographic Details
Main Authors: Moreno Paola, Miranda Diego, Fischer Gerhard, Ávila Jhonn
Format: Article
Language:English
Published: Universidad Nacional de Colombia 2006-12-01
Series:Acta Agronómica
Subjects:
Physalis peruviana
respiración
fruto climatérico
grados Brix
ácidos orgánicos
azúcares
respiration
climacteric fruit
Brix degrees
organic acids
sugars.
Online Access:http://revistas.unal.edu.co/index.php/acta_agronomica/article/view/477

Internet

http://revistas.unal.edu.co/index.php/acta_agronomica/article/view/477

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