PHYSICO-CHEMICAL AND SENSORY EVALUATION OF CAPE GOOSEBERRY FRUITS (Physalis peruviana L.)

Authors

  • Carlos J. MÁRQUEZ C. Departamento de Ingeniería Agrícola y de Alimentos, Facultad de Ciencias Agropecuarias, Universidad Nacional de Colombia, Sede Medellín.
  • Ofelia TRILLOS G. Departamento de Ciencias Agronómicas, Facultad de Ciencias Agropecuarias, Universidad Nacional de Colombia, Sede Medellín.
  • José R. CARTAGENA V. Departamento de Ciencias Agronómicas, Facultad de Ciencias Agropecuarias, Universidad Nacional de Colombia, Sede Medellín.
  • José M. COTES T. Departamento de Ciencias Agronómicas, Facultad de Ciencias Agropecuarias, Universidad Nacional de Colombia, Sede Medellín.

DOI:

https://doi.org/10.17533/udea.vitae.1424

Keywords:

postharvest, tropical fruits, sensory evaluation, soluble solids, strength fracture.

Abstract

Cape gooseberry fruits are harvested at maturity for consumption at three different times. They are

evaluated physico-chemically and sensorially. Repeated measures analysis are performed using a variancecovariance

structure of the first order autoregressive heterogeneous. The results show statistically

significant differences (p<0,05) for the variables (total soluble solids, acidity and pH), but not for the

index of color and firmness, expressed as force of fracture. Through a panel of selected judges a sensory

evaluation was performed which did not show statistically significant differences (p>0,05) for aroma,

texture, mouth taste and flavors variables. The accesions studied for the phytoimprovement program of

the physical, chemical and organoleptic characteristics were similar to the commercial samples. Therefore

it is expected that crosses between them do not invalidate the exercise.

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Published

11-05-2009

How to Cite

MÁRQUEZ C., C. J., TRILLOS G., O., CARTAGENA V., J. R., & COTES T., J. M. (2009). PHYSICO-CHEMICAL AND SENSORY EVALUATION OF CAPE GOOSEBERRY FRUITS (<I>Physalis peruviana</I> L.). Vitae, 16(1). https://doi.org/10.17533/udea.vitae.1424

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