Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (Physalis peruviana L.)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Postharvest Treatments
- -
- Coating process (CP): This methodology was based on Muley and Singhal (2020) [17]. Firstly, the whey protein (WPC) was hydrated: 30 g of protein in 188.31 mL of distilled water. Then, the pH was adjusted to 7 by adding NaOH, and the solution was heated (55 °C, 10 min) with constant stirring. After, 1.59 g of sodium carbonate was added while maintaining the agitation and temperature, and 30 g of glycerol was also added. After cooling, the solution was stored under refrigeration (5 ± 1 °C) until its application. The fruit was submerged twice for 1 min, and then the samples were drained and placed in an oven for 10 min at 30 °C to ensure the elimination of the surface liquid.
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- Vacuum impregnation process (VIP): This methodology was based on Ciro (2012). An impregnation solution containing 1% calcium chloride (CaCl2) and 0.05% sodium carbonate (Na2CO3) was prepared over an isotonic aqueous base (sucrose 20 °Brix). The fruit was placed in a desiccator and the solution ratio was maintained at 1:5 to ensure adequate immersion. A vacuum pump was attached to the desiccator (Welch, Gardner Denver Thomas, Inc. Sheboygan, WI USA), and the system was subjected to a vacuum pressure of 17 KPa for 5 min. Subsequently, the atmospheric pressure was restored, and the fruit remained submerged for an additional amount of time (5 min) without stirring. Finally, the impregnated samples were taken out of the desiccator, drained, and placed in an oven for 10 min at 30 °C to ensure removal of the surface liquid.
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- Immersion process (IP): This methodology was based on Pérez-Martínez et al. (2021). The immersion of the fruit was carried out sequentially using technological coadjutants. First, the fruit was immersed in a recipient containing a solution with 500 ppm citric acid and 500 ppm ascorbic acid for 5 min. Then, they were taken out from the recipient and immersed in a solution containing Na2CO3 0.05 M for 5 min. Finally, they were taken out and submerged in a solution containing 1% CaCl2 for 2 min. The immersed samples were drained and placed in the oven for 10 min at 30 °C to ensure the elimination of the surface liquid.
2.3. Characterization of the Fresh and Treated Fruit
2.4. Determination of Vitamin C, Carotenoids, Total Phenolic Content, and Antioxidant Capacity
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- Vitamin C: Vitamin C was determined following the method used by Contreras-Calderón et al. (2011) [19] based on titration of the analyzed samples with a 2,6-dichlorophenolindophenol standard solution in an acid environment. The analyses were performed in triplicate, and the results are expressed as mg/100 g.
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- Carotenoids: Carotenoids were determined following the methodology described by Rodriguez-Amaya and Kimura (2004) [20] using the absorption coefficient for β-carotene in petroleum ether solvent (A = 25 92). Three grams of homogenized fruit was placed in a falcon tube, and 50 mL of cold acetone was added. Then, they were homogenized in a vortex, and filtered in a Buchner funnel with filter paper. The samples were washed with small amounts of acetone until colorless. Subsequently, in a decanting funnel of 500 mL, 40 mL of petroleum ether and the acetone extract (obtained previously) was added. Distilled water (~300 mL) was slowly added to avoid the formation of an emulsion. Three or four washes were carried out to eliminate any residual acetone. Finally, the petroleum ether was collected in a 50 mL volumetric flask by passing the solution through a funnel containing anhydrous sodium sulfate to remove residual water. The separating funnel was washed with petroleum ether, collecting the washings in the volumetric balloon, gauged with petroleum ether, and the absorbance was read at 450 nm CARY 50 BIO, UV–vis (Varian Pty. Ltd., Mulgrave, Australia). The analyses were performed in triplicate, and the results are expressed as μg/100 g.
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- Total Phenolic Content (TPC): TPC was determined based on the method of Folin–Ciocalteu, following the steps used by Osorio-Arias et al. (2019) [21]. Firstly, the fruit was dissolved in a methanol/water (50:50) solution and an acetone-water solution (70:30) to make the extracts. Then 20 mL of extract was mixed with 1580 mL of distilled water and 100 mL of Folin–Ciocalteu reagent; after 2 min 300 mL of sodium carbonate (20 g/100 mL) was added and the final mixture was stored in the dark for 1 h. The absorbance of the solution was measured in a spectrophotometer (CARY 50 BIO, UV–vis) at 725 nm and the absorbance was compared with a calibration curve based on gallic acid. The analyses were performed in triplicate and the results were expressed as mg equivalents of gallic acid per 100 g of fresh sample (mg GAE/100 g).
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- Antioxidant Capacity: Two different methods were used to evaluate the antioxidant capacity of the fresh fruit. The FRAP (ferric-reducing ability of plasma) method is based on the single-electron transfer (SET) mechanism, while the ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) method acts via both the SET and hydrogen atom transfer (HAT) reactions. The FRAP assay was conducted according to the methodology described by Duarte-Correa et al. (2020) [15]. For the first method, 900 μL of FRAP reagent (containing TPTZ (2,4,6-Tris(2-pyridyl)-s-triazine), FeCl3, and acetate buffer) was mixed with 90 μL of distilled water and 30 μL of the test sample and incubated at 37 °C/30 min. The absorbance was measured at 595 nm after 30 min (UV–3300 Mapada Instruments, Shanghai, China). Trolox was used for the calibration curve. The results are expressed as micromol of Trolox equivalents (TE) per gram (μmol TE/g). Regarding the second method, the ABTS assay was performed according to Osorio-Arias et al. (2019). Firstly, the radical cation solution (ABTS+) was prepared by mixing 10 mL of an ABTS stock solution (7 mM) with 10 mL of potassium persulfate (2.45 mM). The solution was let to stand overnight and, subsequently, diluted with ethanol until an absorbance reading of 0.7 was achieved (730 nm). Finally, the absorbance of the samples was determined after 30 min of mixing at 30 °C with the radical solution. The reduction in the absorbance was correlated with a Trolox calibration curve. The results are expressed as μM of Trolox equivalent (TE) per gram (μmol TE/g).
2.5. Textural Analysis of Fresh and Treated Fruit
2.6. Determination of the Weight Loss of Fresh and Treated Fruit
2.7. Sensory Analysis for Fresh and Treated Fruit
2.8. Statistical Analysis
3. Results and Discussion
3.1. Characterization of Fresh Fruit
3.2. Postharvest Treatments
3.2.1. Physicochemical and Texture Characteristics
3.2.2. Weight Loss
3.2.3. Sensory Analysis
3.2.4. Postharvest Treatment Selection
3.3. Immersion Process (IP) under Different Conditions
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Parameter | Cape Gooseberry Colombia Ecotype | |
---|---|---|
Moisture (%) | 82.91 ± 1.01 | |
Total soluble solids | 15.20 ± 0.26 | |
pH | 3.34 ± 0.00 | |
Total acidity (%) | 1.63 ± 0.02 | |
Color | L* | 46.42 ± 0.77 |
a* | 12.72 ± 1.69 | |
b* | 34.00 ± 2.38 |
Parameter | Cape Gooseberry Colombia Ecotype |
---|---|
Total phenolic content (mg GAE/100 g) | 48.49 ± 10.82 |
Carotenoids (µg/100 g) | 827.33 ± 206.70 |
Vitamin C (mg/100 g) | 29.49 ± 1.39 |
ABTS (µmol TE/g) | 3.86 ± 0.74 |
FRAP (µmol TE/g) | 8.55 ± 0.07 |
Postharvest Treatment | Moisture (%) | Total Soluble Solids | pH | Total Acidity (%) | Vitamin C (mg/100 g) | Total Phenolic Content (mg GAE/100 g) | Firmness (gf) |
---|---|---|---|---|---|---|---|
Control (C) | 82.91 ± 1.01 a | 15.20 ± 0.26 a | 3.34 ± 0.00 a | 1.63 ± 1.01 a | 29.49 ± 1.39 a | 48.49 ± 10.82 a | 22.20 ± 2.17 a |
Coating process (CP) | 82.87 ± 0.77 a | 16.08 ± 0.20 b | 3.17 ± 0.01 b | 2.13 ± 0.01 b | 32.65 ± 0.60 a,b | 115.96 ± 10.82 b | 18.43 ± 1.72 a,b |
Vacuum impregnation process (VIP) | 83.71 ± 1.57 a | 14.51 ± 0.31 c | 3.31 ± 3.31 a | 2.22 ± 0.04 c | 31.55 ± 1.38 b | 95.52 ± 14.66 b,c | 15.00 ± 4.00 b |
Immersion process (IP) | 83.49 ± 0.76 a | 14.93 ± 0.41 a,c | 3.13 ± 0.00 b | 2.32 ± 0.03 d | 32.44 ± 1.81 b | 123.67 ± 19.90 c | 29.00 ± 4.21 c |
Run | CaCl2 (%) | Immersion Time CaCl2 (min) | Moisture (%) | Total Soluble Solids | Firmness (gf) | Weight loss (%) |
---|---|---|---|---|---|---|
1 | 3 | 2.0 | 83.12 ± 0.44 | 13.90 ± 0.10 | 29.86 ± 4.06 | 8.19 ± 1.25 |
2 | 3 | 3.5 | 83.41 ± 0.67 | 14.33 ± 0.31 | 25.00 ± 3.30 | 7.48 ± 1.98 |
3 | 1 | 2.0 | 81.78 ± 0.61 | 14.10 ± 0.26 | 28.60 ± 3.58 | 7.35 ± 3.40 |
4 | 1 | 3.5 | 82.73 ± 1.32 | 14.50 ± 0.10 | 30.00 ± 3.94 | 6.51 ± 1.12 |
5 | 3 | 5.0 | 82.39 ± 0.21 | 14.33 ± 0.12 | 26.60 ± 2.19 | 7.52 ± 1.86 |
6 | 1 | 5.0 | 83.11 ± 0.51 | 14.33 ± 0.12 | 25.50 ± 3.00 | 7.77 ± 3.49 |
7 | 3 | 2.0 | 84.45 ± 0.83 | 12.73 ± 0.38 | 28.20 ± 2.17 | 7.32 ± 1.44 |
8 | 3 | 3.5 | 83.61 ± 0.50 | 13.27 ± 0.12 | 28.75 ± 6.45 | 9.06 ± 2.88 |
9 | 1 | 2.0 | 84.29 ± 1.04 | 12.60 ± 0.10 | 34.00 ± 2.83 | 7.72 ± 1.14 |
10 | 1 | 5.0 | 82.37 ± 0.20 | 13.30 ± 0.36 | 27.00 ± 2.94 | 8.00 ± 1.19 |
11 | 1 | 3.5 | 82.77 ± 0.83 | 13.93 ± 0.12 | 28.33 ± 4.16 | 6.64 ± 1.07 |
12 | 3 | 5.0 | 82.08 ± 1.16 | 13.83 ± 0.06 | 22.40 ± 2.51 | 10.91 ± 4.13 |
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Agudelo-Sánchez, S.; Mosquera-Palacios, Y.; David-Úsuga, D.; Cartagena-Montoya, S.; Duarte-Correa, Y. Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (Physalis peruviana L.). Horticulturae 2023, 9, 1158. https://doi.org/10.3390/horticulturae9101158
Agudelo-Sánchez S, Mosquera-Palacios Y, David-Úsuga D, Cartagena-Montoya S, Duarte-Correa Y. Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (Physalis peruviana L.). Horticulturae. 2023; 9(10):1158. https://doi.org/10.3390/horticulturae9101158
Chicago/Turabian StyleAgudelo-Sánchez, Sara, Yadiela Mosquera-Palacios, Dairon David-Úsuga, Susana Cartagena-Montoya, and Yudy Duarte-Correa. 2023. "Effect of Processing Methods on the Postharvest Quality of Cape Gooseberry (Physalis peruviana L.)" Horticulturae 9, no. 10: 1158. https://doi.org/10.3390/horticulturae9101158