Characterization of the Harvest Point of Physalis Peruviana L. In the Region of Lavras, State of Minas Gerais

Rodrigues, F.A.; Penoni, E. dos S.; Rodrigues Soares, J.D.; Pasqual, M.

Bioscience Journal 28(6): 862-867


ISSN/ISBN: 1981-3163
Accession: 070694609

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The point of harvest is considered important factor throughout the agricultural process, and determining the best harvest time allows maximum use of post-harvest plant product because it has better quality and minimum losses. The objective was to identify the optimal stage of maturity for harvest of Physalis peruviana in the region of Lavras-MG. Fruits of P. peruviana, grown in a greenhouse, were collected, taken to the laboratory and classified into five stages of maturation. We evaluated the mass of the fruit with calyx and fruit mass (g), transverse diameter (mm) and longitudinal (mm) of the fruit and TSS content (degrees Brix). The experimental design was completely randomized design with five replications with two fruits per replicate. Greater mass of the fruit of P. peruviana in the stadium was yellow (3.103 g), not significantly different stages of greenish-yellow and yellow-brown. Largest transversal diameter (17.45 mm) and longitudinal (18.55 mm) occurred in the calyx colored fruits yellow and smaller transverse diameters, 16.16 mm and 15.93 mm, occurred respectively in the stadiums and yellowish-green calyx green. Major contents of SSTs were observed in fruit with greenish-yellow cup (13.01 degrees Brix), yellow (13.81 degrees Brix) and brownish yellow (14.21 degrees Brix); the lowest content of SSTs (11.26 degrees Brix) occurred at the stage of the cup green. The P. peruviana must be collected from the stadiums greenish yellow to yellow-brown, since these phases have higher fruit mass, diameter and accumulation of total soluble solids.