<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2011-2173</journal-id>
<journal-title><![CDATA[Revista Colombiana de Ciencias Hortícolas]]></journal-title>
<abbrev-journal-title><![CDATA[rev.colomb.cienc.hortic.]]></abbrev-journal-title>
<issn>2011-2173</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Colombiana de Ciencias Hotícolas, Universidad Pedagógica y Tecnológica de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2011-21732024000100007</article-id>
<article-id pub-id-type="doi">10.17584/rcch.2024v18i1.17043</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of calcium chloride and hydrocooling on the postharvest of cape gooseberry fruits (Physalis peruviana L.)]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto del cloruro de calcio y el hidroenfriamiento en la poscosecha de frutos de uchuva (Physalis peruviana L.)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[ÁLVAREZ-HERRERA]]></surname>
<given-names><![CDATA[JAVIER GIOVANNI]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[GUTIÉRREZ-VILLAMIL]]></surname>
<given-names><![CDATA[DIEGO]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[JAIME-GUERRERO]]></surname>
<given-names><![CDATA[MARILCEN]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[CARREÑO-LÓPEZ]]></surname>
<given-names><![CDATA[KAREN JULIANA]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[MARTÍNEZ-OSORIO]]></surname>
<given-names><![CDATA[JOHN WILSON]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Pedagógica y Tecnológica de Colombia Facultad de Ciencias Agropecuarias Grupo de Investigaciones Agrícolas (GIA)]]></institution>
<addr-line><![CDATA[Tunja ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Colombia Facultad de Ciencias Agrarias ]]></institution>
<addr-line><![CDATA[Bogota ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Pardo Carrizosa Navas S.A.S.  ]]></institution>
<addr-line><![CDATA[Facatativa ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2024</year>
</pub-date>
<volume>18</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S2011-21732024000100007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S2011-21732024000100007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S2011-21732024000100007&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The cape gooseberry is an Andean fruit with significant nutritional and export potential in various international markets. The climacteric metabolism in cape gooseberry fruits results in a short post-harvest life, posing a threat to the commercialization of the fruits. Therefore, techniques are being explored to prolong the quality of the fruit. Hydrocooling (HC) and applying CaCl2 are efficient tools to enhance refrigerated storage in horticultural products. The impact of hydrocooling, CaCl2 application, and refrigeration at 4°C on the physical and chemical characteristics of cape gooseberry fruits during postharvest storage was assessed. Fruits subjected to HC exhibited reduced respiratory rate (RR) at harvest, quickly eliminating field heat. During postharvest, refrigeration extended the storage life of cape gooseberry fruits from 19 to 33 d. Fruits treated with HC, refrigeration, and CaCl2 (1%) demonstrated low mass loss, RR, and color index values. Additionally, they exhibited low pH values; however, this application did not significantly affect the maturity relationship. The application of CaCl2 did not affect total soluble solids (TSS), but TSS levels were influenced by HC with refrigeration, maintaining high levels until the end of storage. Therefore, it is recommended to apply HC, refrigeration (4°C), and 1% CaCl2 to cape gooseberry fruits, as this combination delays ripening and preserves post-harvest quality.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La uchuva es un fruto andino con gran potencial nutricional y de exportación hacia diferentes mercados internacionales. El metabolismo climatérico en los frutos de uchuva provoca una corta vida poscosecha, lo que se convierte en una amenaza para la comercialización de los frutos, por lo cual se buscan técnicas que prolonguen la calidad del fruto. El hidroenfriamiento (HC) y la aplicación de CaCl2 son herramientas eficientes para potencializar el almacenamiento refrigerado en productos hortícolas. Se evaluó el efecto del HC, CaCl2 y la refrigeración a 4°C sobre las características fisicoquímicas de frutos de uchuva durante el almacenamiento en poscosecha. Los frutos con HC redujeron la intensidad respiratoria (RR) al momento de la cosecha, eliminando rápidamente el calor de campo. En poscosecha, la refrigeración prolongó el almacenamiento de los frutos de uchuva de 19 a 33 d. Los frutos sometidos a HC, refrigeración y CaCl2 (1%) mantuvieron bajos valores de pérdida de masa, RR e índice de color, así mismo, presentaron bajos valores de pH, no obstante, esta aplicación no tuvo un efecto significativo en la relación de madurez. Los sólidos solubles totales (TSS) no se vieron afectados por la aplicación de CaCl2 pero si por el HC con refrigeración, manteniendo niveles altos hasta el final del almacenamiento. Por lo anterior, se recomienda emplear la aplicación de HC, refrigeración (4°C) y 1% CaCl2 a los frutos de uchuva, ya que retrasa la maduración y mantiene la calidad poscosecha.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[precooling]]></kwd>
<kwd lng="en"><![CDATA[ripening]]></kwd>
<kwd lng="en"><![CDATA[firmness]]></kwd>
<kwd lng="en"><![CDATA[cold storage]]></kwd>
<kwd lng="en"><![CDATA[respiratory rate]]></kwd>
<kwd lng="es"><![CDATA[preenfriamiento]]></kwd>
<kwd lng="es"><![CDATA[maduración]]></kwd>
<kwd lng="es"><![CDATA[firmeza]]></kwd>
<kwd lng="es"><![CDATA[refrigeración]]></kwd>
<kwd lng="es"><![CDATA[intensidad respiratoria]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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