Calcium chloride effect on the quality of the cape gooseberry fruit (Physalis peruviana L.)
The cape gooseberry is one of the promising crops in areas of high tropics, due to the nutritional characteristics presented by this fruit; however, this fruit is affected by disorders of physiological type, among these the fruit cracking, which can cause up to 30 % of post—harvest losses. This crac...
| Main Authors: | , , |
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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2016
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/5547 |
| _version_ | 1801706469040586752 |
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| author | Pinzón-Sandoval, Elberth Hernando Reyes, Andrea Johana Álvarez-Herrera, Javier Giovanni |
| author_facet | Pinzón-Sandoval, Elberth Hernando Reyes, Andrea Johana Álvarez-Herrera, Javier Giovanni |
| author_sort | Pinzón-Sandoval, Elberth Hernando |
| collection | OJS |
| description | The cape gooseberry is one of the promising crops in areas of high tropics, due to the nutritional characteristics presented by this fruit; however, this fruit is affected by disorders of physiological type, among these the fruit cracking, which can cause up to 30 % of post—harvest losses. This cracking can occur for many reasons, the most important among them are the fruit calcium deficiency, due to its low mobility via phloem, and the xylem/phloem ratio decrease in this fruit type. This paper objective was to evaluate the effect of calcium chloride (CaCl2) applied to both the fruit and the calyx preharvest, in doses of 1 % and 2 % (w/v). The polar and equatorial diameter, firmness, total soluble solid, total titratable acidity and color index were measured. Statistical differences were found (P$0.05) in all the variables, except firmness. The results indicate that the CaCl2 application, regardless of gender dose blockade the fruit ripening, possibly due to increased calcium in the fruit, which decreased respiratory activity and ethylene production, necessary to trigger starch processes hydrolysis, degradation of chlorophylls, enzyme activity and degradation of organic acids as fruit ripening’ own processes and thus, its organoleptic quality. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-5547 |
| institution | Revista Ciencia y Agricultura |
| language | spa |
| publishDate | 2016 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-55472022-06-16T15:24:56Z Calcium chloride effect on the quality of the cape gooseberry fruit (Physalis peruviana L.) Efecto del cloruro de calcio sobre la calidad del fruto de uchuva (Physalis peruviana L.) Pinzón-Sandoval, Elberth Hernando Reyes, Andrea Johana Álvarez-Herrera, Javier Giovanni calyx disorder physiological preharvest promissory ripening. cáliz desorden fisiológico maduración precosecha promisorio The cape gooseberry is one of the promising crops in areas of high tropics, due to the nutritional characteristics presented by this fruit; however, this fruit is affected by disorders of physiological type, among these the fruit cracking, which can cause up to 30 % of post—harvest losses. This cracking can occur for many reasons, the most important among them are the fruit calcium deficiency, due to its low mobility via phloem, and the xylem/phloem ratio decrease in this fruit type. This paper objective was to evaluate the effect of calcium chloride (CaCl2) applied to both the fruit and the calyx preharvest, in doses of 1 % and 2 % (w/v). The polar and equatorial diameter, firmness, total soluble solid, total titratable acidity and color index were measured. Statistical differences were found (P$0.05) in all the variables, except firmness. The results indicate that the CaCl2 application, regardless of gender dose blockade the fruit ripening, possibly due to increased calcium in the fruit, which decreased respiratory activity and ethylene production, necessary to trigger starch processes hydrolysis, degradation of chlorophylls, enzyme activity and degradation of organic acids as fruit ripening’ own processes and thus, its organoleptic quality. La uchuva es uno de los cultivos promisorios en las zonas del trópico alto, debido a las característicasnutricionales de su fruto; pero este es afectado por desórdenes de tipo fisiológico, entre estos, el rajado,que puede ocasionar hasta el 30 % de pérdidas poscosecha. El rajado se puede presentar por múltiplescausas, de las cuales la mas destacada es la deficiencia de calcio en los frutos, debido a la baja movilidadde este vía floema, y la disminución en la relación xilema/floema en este tipo de fruto. El objetivo deltrabajo fue evaluar el efecto del cloruro de calcio (CaCl2) en el fruto de uchuva, aplicado tanto a estecomo al cáliz en precosecha, en dosis de 1 % y 2 % (p/v). Se midió el diámetro ecuatorial y polar, lafirmeza, los sólidos solubles totales, la acidez total titulable y el índice de color del fruto, y se hallarondiferencias estadísticas (P≤0,05) en todas las variables, a excepción de la firmeza. Los resultados indicanque la aplicación de CaCl2, sin importar la dosis, generó un bloqueo de la maduración del fruto debido,posiblemente, al aumento del calcio en este, el cual disminuyó la actividad respiratoria y la producciónde etileno, necesarias para desencadenar procesos de hidrólisis de almidón, degradación de clorofilas,actividad enzimática y degradación de ácidos orgánicos, así, como procesos propios de la maduracióndel fruto y, por ende, de su calidad organoléptica. Universidad Pedagógica y Tecnológica de Colombia 2016-11-05 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion investigation investigación application/pdf https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/5547 10.19053/01228420.v13.n2.2016.5547 Ciencia y Agricultura; Vol. 13 No. 2 (2016); 7-17 Ciencia y Agricultura; Vol. 13 Núm. 2 (2016); 7-17 2539-0899 spa https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/5547/4580 Copyright (c) 2016 Revista Ciencia y Agricultura |
| spellingShingle | calyx disorder physiological preharvest promissory ripening. cáliz desorden fisiológico maduración precosecha promisorio Pinzón-Sandoval, Elberth Hernando Reyes, Andrea Johana Álvarez-Herrera, Javier Giovanni Calcium chloride effect on the quality of the cape gooseberry fruit (Physalis peruviana L.) |
| title | Calcium chloride effect on the quality of the cape gooseberry fruit (Physalis peruviana L.) |
| title_alt | Efecto del cloruro de calcio sobre la calidad del fruto de uchuva (Physalis peruviana L.) |
| title_full | Calcium chloride effect on the quality of the cape gooseberry fruit (Physalis peruviana L.) |
| title_fullStr | Calcium chloride effect on the quality of the cape gooseberry fruit (Physalis peruviana L.) |
| title_full_unstemmed | Calcium chloride effect on the quality of the cape gooseberry fruit (Physalis peruviana L.) |
| title_short | Calcium chloride effect on the quality of the cape gooseberry fruit (Physalis peruviana L.) |
| title_sort | calcium chloride effect on the quality of the cape gooseberry fruit physalis peruviana l |
| topic | calyx disorder physiological preharvest promissory ripening. cáliz desorden fisiológico maduración precosecha promisorio |
| topic_facet | calyx disorder physiological preharvest promissory ripening. cáliz desorden fisiológico maduración precosecha promisorio |
| url | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/5547 |
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