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

Abstract

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 cm2, 388.67–387.85 mm2 and 0.988, respectively. The mass of fruit, bulk density, fruit density, porosity and fruit hardness were 3.091 g, 997.3 kg/m3, 462.3 kg/m3, 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 (α) were 49.92, 25.11, 50.23, 56.12 and 63.48, respectively.

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Correspondence to Halil Ünal.

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Yıldız, G., İzli, N., Ünal, H. et al. Physical and chemical characteristics of goldenberry fruit (Physalis peruviana L.). J Food Sci Technol 52, 2320–2327 (2015). https://doi.org/10.1007/s13197-014-1280-3

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Keywords

  • Goldenberry
  • Physical and chemical characteristics
  • Fruit hardness
  • Colour
  • Total phenol content