POSTHARVEST CONSERVATION OF HUSK TOMATO (Physalis ixocarpa Brot. Ex. Horm.) WITH AND WITHOUT CALYX

Abstract

The aim of this work was to observe the influence of calyx on husk tomato postharvest life under different storage temperatures (4 and 20 °C) with or without calyx. The experimental design was a completely randomized design with 2 x 2 factorial experiment. Respiration rate, ethylene production, titratable acidity, loss weight, total soluble solids, vitamin C, firmness, color and chlorophyll content were determined. Treatments with calyx had higher total chlorophyll content with values ranging from 0.147 to 0.161 μg·100 g, at 0 and 20 days after har- vest, maintaining brightness, chromaticity and hue without significant changes. Fruits stored at 4 °C maintained (P ≤ 0.05) the behavior of firmness and soluble solids; in addition, fruits stored at 20 °C showed 5 % weight loss. Also, chlorophyll content was higher with values of 0.142 and 0.158 μg·100 g, this coincides with that observed in the color components. Changes manifested in firmness, weight loss, chlorophyll content and color were more related to storage temperatures, than to the presence or absence of calyx.