MORPHO-BIOLOGICAL PROPERTIES AND BIOCHEMICAL COMPOSITION OF PHYSALIS (PHYSALIS PUBESCENS L.) FRUITS IN A TEMPERATE CLIMATE
Physalis (Physalis L.) is grown worldwide. P. pubescens L. is most widespread in Russia. The analysis of development of biochemical properties in fruits of P. pubescens L. in temperate climate was presented in the article. The berries of physalis have acid reaction and high nutrient value due to po...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2017-04-01
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| Series: | Овощи России |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/357 |
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| Summary: | Physalis (Physalis L.) is grown worldwide. P. pubescens L. is most widespread in Russia. The analysis of development of biochemical properties in fruits of P. pubescens L. in temperate climate was presented in the article. The berries of physalis have acid reaction and high nutrient value due to polyphenols, carotenoids that give orange color, also contain moderate quantity of vitamin C. Moreover in the berry juice there are significant quantities of potassium, phosphorus, calcium, magnesium, zinc, copper, iron, manganese and boron. P. pubescens L. is a promising exotic crop that can be used for production of functional foodstuffs. Physalis berries are usually used as fresh vegetables for salad recipes, providing the sweet and sour balanced taste. The whole fruit berries are also processed into syrups or dried, so that they are regarded as ‘elegant raisins’. Our study showed that the dry matter content was 15.5% in cultivar ‘Zolotaya Rossiyp’ in temperate climate, while the ascorbic acid content was 9.9 mg per 100 g. of wet weight. In temperate climate 318 mg GAE/100 g. polyphenols were accumulated in the berry of P. pubescens L. The titrated acidity of ‘Zolotaya Rossiyp’ berries was 0.90%, at pH 4.72. The level higher than 4 confirms the low acidity. This can be explained by the fact of presence of organic acids as a free forms in the berry juice. |
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| ISSN: | 2072-9146 2618-7132 |