Evaluating the effect of storage conditions on the shelf life of cape gooseberry (Physalis peruviana L.)

Mary Luz Olivares-Tenorio*, Matthijs Dekker, Tiny van Boekel, Ruud Verkerk

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

7 Citations (Scopus)

Abstract

Cape gooseberry is the fruit of the plant Physalis peruviana L. and has gained commercial and scientific interest for its contents of health-promoting compounds. An integral approach to estimate shelf life of cape gooseberry was conducted taking into account physicochemical, microbiological and nutritional changes and consumer acceptance. The experiments were performed for 5 independent harvest times during two years (2014–2015). The conditions of storage were temperatures of 4, 8 and 12 °C and a relative humidity of 80%. Fruit with (Y) and without calyx (N) were packed into polyethylene terephthalate (PET) trays and polypropylene (PP) baskets, respectively. The experiment was conducted for a total of 76 d or shorter when the fruit was spoilt earlier. Fruit with the calyx showed a longer shelf life, while 8 °C was the temperature that gave longer shelf lives irrespective of the calyx presence. The critical quality attribute of shelf life without calyx was fungal growth, which determined consumer acceptance; weight loss was the most critical quality attribute for the fruit with calyx. Studying various quality attributes in an integral way appeared to give a better understanding of the shelf life.

Original languageEnglish
Pages (from-to)523-530
JournalFood Science and Technology = Lebensmittel-Wissenschaft und Technologie
Volume80
DOIs
Publication statusPublished - 2017

Fingerprint

Physalis
Physalis peruviana
Ribes
calyx
storage conditions
Fruit
shelf life
fruits
consumer acceptance
health promotion
Polyethylene Terephthalates
Temperature
Polypropylenes
polypropylenes
Humidity
trays
microbial growth
Weight Loss
relative humidity
temperature

Keywords

  • Ascorbic acid
  • Fungal growth
  • Modelling
  • Shelf life
  • Survival analysis
  • β-carotene

Cite this

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title = "Evaluating the effect of storage conditions on the shelf life of cape gooseberry (Physalis peruviana L.)",
abstract = "Cape gooseberry is the fruit of the plant Physalis peruviana L. and has gained commercial and scientific interest for its contents of health-promoting compounds. An integral approach to estimate shelf life of cape gooseberry was conducted taking into account physicochemical, microbiological and nutritional changes and consumer acceptance. The experiments were performed for 5 independent harvest times during two years (2014–2015). The conditions of storage were temperatures of 4, 8 and 12 °C and a relative humidity of 80{\%}. Fruit with (Y) and without calyx (N) were packed into polyethylene terephthalate (PET) trays and polypropylene (PP) baskets, respectively. The experiment was conducted for a total of 76 d or shorter when the fruit was spoilt earlier. Fruit with the calyx showed a longer shelf life, while 8 °C was the temperature that gave longer shelf lives irrespective of the calyx presence. The critical quality attribute of shelf life without calyx was fungal growth, which determined consumer acceptance; weight loss was the most critical quality attribute for the fruit with calyx. Studying various quality attributes in an integral way appeared to give a better understanding of the shelf life.",
keywords = "Ascorbic acid, Fungal growth, Modelling, Shelf life, Survival analysis, β-carotene",
author = "Olivares-Tenorio, {Mary Luz} and Matthijs Dekker and {van Boekel}, Tiny and Ruud Verkerk",
year = "2017",
doi = "10.1016/j.lwt.2017.03.027",
language = "English",
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journal = "Food Science and Technology = Lebensmittel-Wissenschaft und Technologie",
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AU - Olivares-Tenorio, Mary Luz

AU - Dekker, Matthijs

AU - van Boekel, Tiny

AU - Verkerk, Ruud

PY - 2017

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N2 - Cape gooseberry is the fruit of the plant Physalis peruviana L. and has gained commercial and scientific interest for its contents of health-promoting compounds. An integral approach to estimate shelf life of cape gooseberry was conducted taking into account physicochemical, microbiological and nutritional changes and consumer acceptance. The experiments were performed for 5 independent harvest times during two years (2014–2015). The conditions of storage were temperatures of 4, 8 and 12 °C and a relative humidity of 80%. Fruit with (Y) and without calyx (N) were packed into polyethylene terephthalate (PET) trays and polypropylene (PP) baskets, respectively. The experiment was conducted for a total of 76 d or shorter when the fruit was spoilt earlier. Fruit with the calyx showed a longer shelf life, while 8 °C was the temperature that gave longer shelf lives irrespective of the calyx presence. The critical quality attribute of shelf life without calyx was fungal growth, which determined consumer acceptance; weight loss was the most critical quality attribute for the fruit with calyx. Studying various quality attributes in an integral way appeared to give a better understanding of the shelf life.

AB - Cape gooseberry is the fruit of the plant Physalis peruviana L. and has gained commercial and scientific interest for its contents of health-promoting compounds. An integral approach to estimate shelf life of cape gooseberry was conducted taking into account physicochemical, microbiological and nutritional changes and consumer acceptance. The experiments were performed for 5 independent harvest times during two years (2014–2015). The conditions of storage were temperatures of 4, 8 and 12 °C and a relative humidity of 80%. Fruit with (Y) and without calyx (N) were packed into polyethylene terephthalate (PET) trays and polypropylene (PP) baskets, respectively. The experiment was conducted for a total of 76 d or shorter when the fruit was spoilt earlier. Fruit with the calyx showed a longer shelf life, while 8 °C was the temperature that gave longer shelf lives irrespective of the calyx presence. The critical quality attribute of shelf life without calyx was fungal growth, which determined consumer acceptance; weight loss was the most critical quality attribute for the fruit with calyx. Studying various quality attributes in an integral way appeared to give a better understanding of the shelf life.

KW - Ascorbic acid

KW - Fungal growth

KW - Modelling

KW - Shelf life

KW - Survival analysis

KW - β-carotene

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JF - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie

SN - 0023-6438

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