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Alginate edible coating and cold storage for improving the physicochemical quality of cape gooseberry (Physalis peruviana l.)
dc.creator | Pedro Carvalho, Catarina | es_ES |
dc.creator | Villaño Valencia, Débora | es_ES |
dc.creator | Moreno, Diego A. | es_ES |
dc.creator | Serrano, María | es_ES |
dc.creator | Valero, Daniel | es_ES |
dc.date.accessioned | 2024-03-25T19:19:30Z | |
dc.date.available | 2024-03-25T19:19:30Z | |
dc.date.issued | 2015 | |
dc.identifier.citation | Carvalho, C., Villaño, D., Moreno, D. Á., Serrano, M., Valero, D. (2015) Alginate edible coating and cold storage for improving the physicochemical quality of cape gooseberry (physalis peruviana l.). Journal of Food Science and Nutrition, 1, 1-7. https://doi.org/10.24966/FSN-1076/100002. | en |
dc.identifier.issn | 2470-1076 | |
dc.identifier.uri | https://hdl.handle.net/2454/47779 | |
dc.description.abstract | The Cape gooseberry is an exotic tropical fruit and, nowadays, is the second most exported fruit from Colombia. Therefore, the high demand for quality required research for a better understanding of fruit behavior. Furthermore, postharvest quality properties play an important role in meeting consumer demands. Cold storage and edible coatings are reported as efficient technologies for extending shelf life and preserve the quality of fruits in postharvest. As there are no reports of studies about the effect of these technologies on shelf life, quality and antioxidant activity in Cape gooseberry, this work aim to evaluate the use of alginate 1% during 21 days of storage at 2ºC as an alternative for postharvest handling of this fruit. Cape gooseberry exhibits a high respiration rate and ethylene production at 20ºC. Alginate coat decreased significantly the metabolism activity of fruit during the cold storage without change significantly the fruit organoleptic quality and showing total phenolic, carotenoid contents and antioxidant activity. Alginate is an efficient edible coat for preserve the quality and bioactivity of Cape gooseberry during 21 days of storage at 2ºC. | en |
dc.format.mimetype | application/pdf | en |
dc.language.iso | eng | en |
dc.publisher | Herald Scholarsly Open Access | en |
dc.relation.ispartof | Journal of Food Science and Nutrition 2015, 1(1), 002 | en |
dc.rights | © 2015 Catarina Pedro Carvalho, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. | en |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.subject | Alginate | en |
dc.subject | Antioxidant activity | en |
dc.subject | Physalis peruviana | en |
dc.subject | Phytochemicals | en |
dc.subject | Postharvest | en |
dc.subject | Quality | en |
dc.title | Alginate edible coating and cold storage for improving the physicochemical quality of cape gooseberry (Physalis peruviana l.) | en |
dc.type | Artículo / Artikulua | es |
dc.type | info:eu-repo/semantics/article | en |
dc.date.updated | 2024-03-25T18:53:33Z | |
dc.contributor.department | Agronomía, Biotecnología y Alimentación | es_ES |
dc.contributor.department | Agronomia, Bioteknologia eta Elikadura | eu |
dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | en |
dc.rights.accessRights | Acceso abierto / Sarbide irekia | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | en |
dc.identifier.doi | 10.24966/FSN-1076/100002 | |
dc.relation.publisherversion | https://doi.org/10.24966/FSN-1076/100002 | |
dc.type.version | Versión publicada / Argitaratu den bertsioa | es |
dc.type.version | info:eu-repo/semantics/publishedVersion | en |
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La licencia del ítem se describe como © 2015 Catarina Pedro Carvalho, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.