Resumen

NOVOA, Rafael H; BOJACA, Mauricio; GALVIS, Jesús Antonio  y  FISCHER, Gerhard. Fruit maturity and calyx drying influence post-harvest behavior of Cape gooseberry (Physalis peruviana L.) stored at 12 ºC. Agron. colomb. [online]. 2006, vol.24, n.1, pp.77-86. ISSN 0120-9965.

Cape gooseberry fruit’s physical-chemical and physiological post-harvest behaviour was studied. The fruit was harvested during two stages of maturity, grade 4 (yellowish-green colour) and grade 5 (yellow), according to Icontec standard 4850, and stored at 12 ºC for 30 d with 85% relative humidity. Fruit calices had been previously dried for six hours at 18 and 24ºC. Respiration rates were determined by gas chromatography and organic acids and sugars by high pressure liquid chromatography. The results demonstrated that the Cape gooseberry is a climacteric fruit, presenting peak respiration 12 d after storage has begun. Treatment with 24 °C for calyx drying was the most efficient since the fruit presented minor respiration rates as compared to fruit with calyx drying at 18 ºC. Citric acid predominated amongst the organic acids evaluated in fruit, followed by malic acid, ascorbic acid, tartaric acid and oxalic acid. Total ascorbic acid content loss was measured 12 d after storage began. The prevailing sugars in Cape gooseberry fruit were sucrose, followed by glucose and fructose. Fruit harvested at maturity grade 4 with calyx drying at 24 ºC and those at grade 5 dried at 18 ºC best conserved sucrose concentration. Botrytis cinerea attacked fruit whose calyx had been dried at 18 ºC.

Palabras clave : Brix degrees; respiration; climacteric fruit; organic acids; sugars.

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