Evaluación físico-quimica y sensorial de frutos de uchuva (Physalis peruviana L.) Physico-chemical and sensory evaluation of cape gooseberry fruits (Physalis peruviana L.)
subject: Evaluación organoléptica, Fuerza de fractura, Strength fracture, frutas tropicales, poscosecha, postharvest, sensory evaluation, soluble solids, sólidos solubles, tropical fruits
description: Se cosechan frutos de uchuva en grado de madurez de consumo en tres tiempos diferentes, se caracterizan físico-química y sensorialmente. Se realizan análisis de medidas repetidas con estructura de varianzascovarianzas autoregresiva heterogénea de primer orden, estableciendo diferencias estadísticamente significativas (p0,05) para las variables aroma, textura bucal y sabor. Para el programa de fitomejoramiento las características físico-químicas y organolépticas de las accesiones estudiadas son similares al testigo comercial; por lo tanto, se espera que los cruzamientos entre ellas no demeriten estos aspectos.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 (p0,05) 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.
creator: Carlos J MÁRQUEZ C, José R CARTAGENA V, Ofelia TRILLOS G., José M. COTES T.
source: Vitae
publisher: Universidad de Antioquia
date: 2009
relation: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042009000100005
coverage: Food processing and manufacture, Pharmaceutical industry