Physical and chemical characteristics of goldenberry fruit (Physalis peruviana L.)

Yildiz G., İZLİ N., ÜNAL H., UYLAŞER V.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.52, sa.4, ss.2320-2327, 2015 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 52 Sayı: 4
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1007/s13197-014-1280-3
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2320-2327
  • Anahtar Kelimeler: Goldenberry, Physical and chemical characteristics, Fruit hardness, Colour, Total phenol content, PRUNUS-AVIUM L., NUTRITIONAL PROPERTIES, ANTIOXIDANT ACTIVITY, QUALITY, WILD, PHENOLICS, COLOR
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

Some physical and chemical characteristics of goldenberry fruit (Physalis peruviana L.) were investigated. These characteristics are necessary for the design of equipments for harvesting, processing, transportation, sorting, separating and packing. The fruit length, diameter, geometric and arithmetic mean diameters, sphericity, surface area, projected areas (vertical-horizontal) and aspect ratio of goldenberries were determined as 17.52 mm, 17.31 mm, 17.33 mm, 17.38 mm, 98.9 %, 0.949 cm(2), 388.67-387.85 mm(2) and 0.988, respectively. The mass of fruit, bulk density, fruit density, porosity and fruit hardness were 3.091 g, 997.3 kg/m(3), 462.3 kg/m(3), 53.61 % and 8.01 N, respectively. The highest static coefficient of friction was observed on rubber surface, followed by stainless steel sheet, aluminum sheet, and plywood materials. The dry matter, water soluble dry matter, ash, protein, oil, carbohydrate, titratable acidity, pH, total sugar, reducing sugar, antioxidant capacity were 18.67 %, 14.17 %, 2.98 %, 1.66 %, 0.18 %, 13.86 %, 1.26 %, 6.07, 63.90 g/kg, 31.99 g/kg and 57.67 %, respectively. The fresh fruits have 145.22 mg gallic acid equivalent (GAE)/100 g total phenol content and skin colour data represented as L*, a*, b*, Chroma (C) and Hue angle (a) were 49.92, 25.11, 50.23, 56.12 and 63.48, respectively.