Effect of calcium chloride and hydrocooling on the postharvest of cape gooseberry fruits (Physalis peruviana L.)

The cape gooseberry is an Andean fruit with significant nutritional and export potential in various international markets. The climacteric metabolism in cape gooseberry fruits results in a short post-harvest life, posing a threat to the commercialization of the fruits. Therefore, techniques are being explored to prolong the quality of the fruit. Hydrocooling (HC) and applying CaCl2 are efficient tools to enhance refrigerated storage in horticultural products. The impact of hydrocooling, CaCl2 application, and refrigeration at 4°C on the physical and chemical characteristics of cape gooseberry fruits during postharvest storage was assessed. Fruits subjected to HC exhibited reduced respiratory rate (RR) at harvest, quickly eliminating field heat. During postharvest, refrigeration extended the storage life of cape gooseberry fruits from 19 to 33 d. Fruits treated with HC, refrigeration, and CaCl2 (1%) demonstrated low mass loss, RR, and color index values. Additionally, they exhibited low pH values; however, this application did not significantly affect the maturity relationship. The application of CaCl2 did not affect total soluble solids (TSS), but TSS levels were influenced by HC with refrigeration, maintaining high levels until the end of storage. Therefore, it is recommended to apply HC, refrigeration (4°C), and 1% CaCl2 to cape gooseberry fruits, as this combination delays ripening and preserves post-harvest quality. La uchuva es un fruto andino con gran potencial nutricional y de exportación hacia diferentes mercados internacionales. El metabolismo climatérico en los frutos de uchuva provoca una corta vida poscosecha, lo cual se convierte en una amenaza para la comercialización de los frutos, por lo que se buscan técnicas que prolonguen la calidad del fruto. El hidroenfriamiento (HC) y la aplicación de CaCl2 son herramientas eficientes para potencializar el almacenamiento refrigerado en productos hortícolas. Se evaluó el efecto del HC, CaCl2 y la refrigeración a 4°C sobre las características fisicoquímicas de frutos de uchuva durante el almacenamiento en poscosecha. Los frutos con HC redujeron la intensidad respiratoria (RR) al momento de la cosecha, eliminando rápidamente el calor de campo. En poscosecha, la refrigeración prolongó el almacenamiento de los frutos de uchuva de 19 a 33 d. Los frutos sometidos a HC, refrigeración y CaCl2 (1%) mantuvieron bajos valores de pérdida de masa, RR e índice de color, así mismo, presentaron bajos valores de pH, no