Difference between revisions of "Physalis"
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m (NvD corrections) |
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| image = physalis.jpg | | image = physalis.jpg | ||
| carrying temperature = 9°C to 10°C | | carrying temperature = 9°C to 10°C | ||
| − | | highest freezing point = | + | | highest freezing point = Below 0°C, chilling below 2.5°C |
| acceptable product temp = Max. 2°C above carrying temperature | | acceptable product temp = Max. 2°C above carrying temperature | ||
| Optimum humidity = 70%-75% | | Optimum humidity = 70%-75% | ||
| − | | Ventilation setting for containers = 10 m³/hr | + | | Ventilation setting for containers = 0-10 m³/hr |
| Storage life = Approx. 1 month | | Storage life = Approx. 1 month | ||
| − | | Climateric / non-climateric = - | + | | Climateric / non-climateric = non-climacteric |
| Ethylene production = Low (see text) | | Ethylene production = Low (see text) | ||
| Ethylene sensitivity = Low | | Ethylene sensitivity = Low | ||
| Line 13: | Line 13: | ||
| Potential benefits = - | | Potential benefits = - | ||
| Locations = South Africa <br> Colombia | | Locations = South Africa <br> Colombia | ||
| − | | Months = September - January <br> | + | | Months = September - January <br> all year round |
}} | }} | ||
==Harvesting and handling== | ==Harvesting and handling== | ||
| − | The Physalis (or 'Cape Gooseberry') is a small orange fruit similar in size and shape to a cherry tomato. The berry is enclosed in a bladder-like husk, which becomes papery on maturity. Flavour is a pleasant, unique | + | The Physalis (Peruviana) (or 'Cape Gooseberry') is a small yellow/orange fruit similar in size and shape to a cherry tomato. The physalis peruviana is of the tomato family, the berry is enclosed in a bladder-like husk, which becomes dry papery on maturity. Flavour is a pleasant, unique kiwi /pineapple like blend. The husk is bitter and inedible. |
<br><br> | <br><br> | ||
| − | The uses are similar to common tomato. | + | The uses are similar to common tomato. The fruit can be eaten raw, used in salads, desserts, as a flavouring and in jellies.<br> |
==Cooling and storage== | ==Cooling and storage== | ||
Physalis can be stored under a wide range of conditions. At ambient temperatures, the husks will dry, but the fruit will remain in good condition for about 1 week. The freshness of fruit and husk can be extended by storage at 5°C to 10°C with 70% relative humidity. | Physalis can be stored under a wide range of conditions. At ambient temperatures, the husks will dry, but the fruit will remain in good condition for about 1 week. The freshness of fruit and husk can be extended by storage at 5°C to 10°C with 70% relative humidity. | ||
<br><br> | <br><br> | ||
| − | Physalis can be stored for approx. 1 month at 9°C without developing chilling injury symptoms. Fruit begin to show symptoms (surface pitting and decay) after 3 weeks at 5°C; symptoms become more pronounced at 2,5°C.<br> | + | Physalis can be stored for approx. 1 month at 9°C without developing chilling injury symptoms. Fruit begin to show symptoms (surface pitting and decay) after 3 weeks at 5°C; symptoms of translucency become more pronounced at 2,5°C.<br> |
| + | |||
==Mixed loads== | ==Mixed loads== | ||
| Line 29: | Line 30: | ||
==Cautions== | ==Cautions== | ||
| − | Superficial moulds occur on the husk during storage under high relative humidity. <br> | + | Superficial moulds occur on the husk during storage under high relative humidity. Furthermore, the fruit is highly suspectible for white mould rot, what is an orchard related destructive rot, forming white greysish mould on the berries, causing further shrivelling and breakdown. The spores are highly invasive, also at low storage temperatures. This rot may develop rapidly during postharvest storage.<br> RH is recommended to be kept at 70%, to control development of mould and to maintain crispy dry husks <br> |
==Storage disorders== | ==Storage disorders== | ||
| − | Alternaria rot (Black mould), Chilling injury. | + | Alternaria rot (Black mould), Chilling injury, White mould rot. |
[[Category:Perishables]] | [[Category:Perishables]] | ||
[[Category:Products]] | [[Category:Products]] | ||
Revision as of 16:13, 15 September 2025
| Infobox on Physalis | |
|---|---|
| Example of Physalis |  |
| Freshness facts | |
| Optimum carrying temperature | 9°C to 10°C |
| Highest freezing point | Below 0°C, chilling below 2.5°C |
| Acceptable product temp. at loading into containers | Max. 2°C above carrying temperature |
| Optimum humidity | 70%-75% |
| Ventilation setting for containers | 0-10 m³/hr |
| Storage life | Approx. 1 month |
| Climacteric / non-climacteric | non-climacteric |
| Ethylene production | Low (see text) |
| Ethylene sensitivity | Low |
| Modified / controlled atmosphere | No information is available |
| Potential benefits | - |
| Availability | |
| South Africa Colombia |
September - January all year round |
Physalis
Contents
Harvesting and handling
The Physalis (Peruviana) (or 'Cape Gooseberry') is a small yellow/orange fruit similar in size and shape to a cherry tomato. The physalis peruviana is of the tomato family, the berry is enclosed in a bladder-like husk, which becomes dry papery on maturity. Flavour is a pleasant, unique kiwi /pineapple like blend. The husk is bitter and inedible.
The uses are similar to common tomato. The fruit can be eaten raw, used in salads, desserts, as a flavouring and in jellies.
Cooling and storage
Physalis can be stored under a wide range of conditions. At ambient temperatures, the husks will dry, but the fruit will remain in good condition for about 1 week. The freshness of fruit and husk can be extended by storage at 5°C to 10°C with 70% relative humidity.
Physalis can be stored for approx. 1 month at 9°C without developing chilling injury symptoms. Fruit begin to show symptoms (surface pitting and decay) after 3 weeks at 5°C; symptoms of translucency become more pronounced at 2,5°C.
Mixed loads
Immature physalis produce low amounts of ethylene, while more mature fruit produce greater amounts; fruit showing colour changes due to ripening.
Cautions
Superficial moulds occur on the husk during storage under high relative humidity. Furthermore, the fruit is highly suspectible for white mould rot, what is an orchard related destructive rot, forming white greysish mould on the berries, causing further shrivelling and breakdown. The spores are highly invasive, also at low storage temperatures. This rot may develop rapidly during postharvest storage.
RH is recommended to be kept at 70%, to control development of mould and to maintain crispy dry husks
Storage disorders
Alternaria rot (Black mould), Chilling injury, White mould rot.