ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Developmental changes and postharvest physiology of tomatillo fruits (Physalis ixocarpa Brot.).

Cantwell, M.; Flores-Minutti, J.; Trejo-Gonzalez, A.;

Scientia Horticulturae Year: 1992 Vol: 50 Issue: 1-2 Pages: 59-70 Ref: 25 ref.

1992

บทคัดย่อ

The tomatillo or husk tomato (P. ixocarpa) is a solanaceous fruit vegetable used to prepare the green sauces of Mexican cooking. Developmental changes were studied from anthesis to yellowing in fruits of cultivar Rendidora. During an 8-week growth period both chlorophyll and carotene contents decreased. Sugar content increased to 7.0% due to accumulation of non-reducing sugars. Titratable acidity also increased with fruit development, reaching 1.3% at 8 weeks. Total pectin content reached a maximum (1.1%) at 6 weeks of development. The ascorbic acid content of tomatillos was low (3-4 mg/100 g) and did not change during fruit development. Tomatillos may be harvested commercially from about 5 to 8 weeks of development, or when the fruits have filled the calyx (husk). The respiration rate of tomatillos was low (18-25 micro l CO2 g-1 h-1 at 20 deg C) and decreased with time in storage. Respiration rates were higher for immature than for mature and ripening fruits. Rates of ethylene production were also low (0.2-2.0 nl g-1 h-1 at 20 deg ) for immature and mature fruits. Ripening and ripe fruits (horticulturally over-mature) showed much higher rates of ethylene production (20-40 nl g-1 h-1) than developing fruits. Storage of fruits at 10 deg or 20 deg resulted in greater weight loss and colour change than storage at lower temperatures. The freshness of the husks was also maintained at lower temperatures. Storage at 2.5 deg for 3 weeks resulted in higher decay levels and surface pitting than storage at 5 deg . The incidence of decay was decreased by a chlorinated water wash before storage.