RESUMO As condições climáticas influência na qualidade das frutas durante o período de colheita, esse aspecto é desconhecido em ameixas cultivadas em regiões tropicais. Este estudo teve como objetivo determinar a influência das condições climáticas de cultivo na qualidade dos frutos de ameixa ‘Horvin’ (desde a floração até a colheita) em diferentes altitudes no município de Nuevo Colón (Colômbia). Utilizando uma abordagem sistemática de amostragem com 20 árvores por locais, uma fruta foi selecionada aleatoriamente de cada árvore em intervalo semanal em ambos os locais. A avaliação abrangeu o teor de sólidos solúveis, acidez titulável, ângulo Hue e firmeza do fruto do dia 18 ao 26 após o estágio de botão floral até a colheita para zona baixa (2,195 m) e zona alta (2,567 m), respectivamente. Os resultados revelaram uma correlação direta entre o peso e o tamanho das frutas na colheita e a altitude do local de produção. Fatores como radiação solar, precipitação e temperatura foram identificados como influenciadores nas características de qualidade das frutas de ameixa. Notavelmente, na localidade de maior altitude, foram observadas frutas com pesos entre 9 e 14 g, e a firmeza da epiderme apresentou consistentemente valores mais altos na zona alta em todas as três colheitas. Portanto, houve impacto das condições climáticas relacionado ao local de cultivo no processo de desenvolvimento e maturação dos frutos, incluindo precipitação, luz solar e temperatura, em certas variáveis de qualidade relacionadas ao fruto no dia da colheita. tropicais ‘Horvin Horvin desde Colômbia. Colômbia . (Colômbia) 2 locais solúveis titulável 1 2,195 2195 195 (2,19 m 2,567 2567 567 (2,56 m, , respectivamente produção Notavelmente g colheitas Portanto (Colômbia 2,19 219 19 (2,1 2,56 256 56 (2,5 2,1 21 (2, 2,5 25 5 2, (2 (

ABSTRACT Climatic conditions influence fruit quality during the harvest period; this aspect is unknown in plums cultivated in tropical regions. This study aimed to determine the influence of cultivation climatic conditions on the quality of ‘Horvin’ plum fruit (from flowering to harvest) at different altitudes in the Nuevo Colón municipality (Colombia). Employing a systematic sampling approach with 20 trees per zone, one fruit was randomly selected from each tree at weekly intervals in both locations. Fruit variables, namely weight, soluble solids, titratable acidity, Hue angle, chroma, and fruit firmness, were evaluated from day 18 to 26 after the flower bud stage until harvest in low (2,195 m a.s.l.) and high zones (2,567 m a.s.l.). A direct relationship was verified between fruit weight and size at harvest and orchard location altitude. Factors such as solar radiation, precipitation, and temperature were identified as key in plum fruit quality characteristics. At a higher altitude, fruit weighed between 9 and 14 g, and the firmness of the epidermis consistently exhibited higher values in the high zone across all three harvests. Therefore, there was impact of climatic conditions, including precipitation, sunlight, and temperature, related to the cultivation location in the process of fruit development and maturation on certain fruit quality variables on the day of harvest. period regions ‘Horvin Horvin Colombia. Colombia . (Colombia) 2 locations solids acidity angle chroma 1 2,195 2195 195 (2,19 a.s.l. asl s l 2,567 2567 567 (2,56 a.s.l.. altitude radiation precipitation characteristics g harvests Therefore sunlight (Colombia 2,19 219 19 (2,1 a.s.l 2,56 256 56 (2,5 2,1 21 (2, 2,5 25 5 2, (2 (

La uchuva (Physalis peruviana L.), especie perteneciente a la familia Solanaceae, posee frutos que son apetecidos por su sabor así como por sus propiedades funcionales y medicinales. La madurez del fruto en el momento de la cosecha es uno de los factores más importantes que determina el comportamiento y la calidad poscosecha. Con el objetivo de determinar el efecto del estado de madurez sobre el comportamiento poscosecha, se cosecharon frutos de uchuva ecotipo Colombia en cuatro grados de madurez, S1 (fruto 25 % amarillo, 75 % verde y cáliz verde), S2 (fruto 50 % amarillo, 50 % naranja y cáliz verde amarillento), S3 (fruto 100 % naranja y cáliz 100 % amarillo) y S4 (fruto 100 % naranja y cáliz seco de color café). Los frutos fueron almacenados sin cáliz a temperatura ambiente (18 °C y 60 % HR) durante 15 días. Se encontró que a medida que el estado de madurez fue más avanzado, los valores de producción de etileno, pérdida de peso, índice de color, sólidos solubles totales y relación de madurez fueron mayores, mientras que la firmeza y la acidez titulable fueron menores; sin embargo, los frutos S1 tuvieron menor calidad poscosecha porque presentaron la mayor pérdida de peso, menor firmeza y una coloración irregular, por lo que no es favorable cosechar los frutos en este estado de madurez. Es recomendable cosechar los frutos de uchuva en los estados S2 o S3 porque presentan un buen comportamiento poscosecha, mientras que los frutos S4 se deben cosechar sólo para consumo inmediato.

Cape gooseberry (Physalis peruviana L.), a species belonging to the Solanaceae family, has fruits appreciated for their flavor and functional and medicinal properties. Fruit maturity at the time of harvest is one of the most important factors determining the behavior and postharvest quality. In order to determine the effect of maturity stage on postharvest behavior of cape gooseberry, fruits from ecotype Colombia were harvested at four maturity stages, S1 (25 % yellow and 75 % green fruit with green calyx), S2 (50 % yellow and 50 % orange with yellow-green calyx), S3 (100 % orange fruit and 100 % yellow calyx) and S4 (100 % orange dry fruit with brown calyx). Fruits were stored without calyx at room temperature (18 °C and 60 % RH) for 15 days. We found that as maturity increased, the values of ethylene production, weight loss, color index, total soluble solids and maturity ratio were higher, while firmness and titratable acidity were lower. However, fruits harvested at S1 had the lowest postharvest quality, since they showed the largest weight loss, lowest firmness and uneven coloration. Therefore, it is not beneficial to harvest fruits at this maturity state. It is advisable to harvest cape gooseberry fruits at S2 and S3 maturity stages because of the good postharvest behavior they show, while fruits at S4 stage should be harvested for immediate consumption only.

El cultivo de uchuva (Physalis peruviana L.) es una alternativa de producción para la economía de algunos países tropicales. El fruto es climatérico y se considera altamente perecedero con corta vida poscosecha. El objetivo fue evaluar el efecto de diferentes dosis y tiempos de exposición al 1-metilciclopropeno (1-MCP) sobre el comportamiento poscosecha de frutos de uchuva. Se utilizó un diseño experimental completamente al azar, con arreglo factorial de tratamientos de 3x3+1, donde el primer factor consistió en las dosis de 1-MCP (0,3; 1,0 y 3,0 µL·L-1) y el segundo factor correspondió al tiempo de tratamiento con 1-MCP (2, 12 y 24 h), más un testigo absoluto. Los frutos fueron almacenados a temperatura ambiente (16 °C) durante 15 días. Los resultados indicaron que a medida que se incrementó la dosis y el tiempo de exposición al 1-MCP, el efecto sobre la maduración de los frutos de uchuva fue mayor. La aplicación de 3 µL×L-1 de 1-MCP durante 24 h generó significativamente una menor producción de etileno, menor concentración interna de etileno, menor pérdida de firmeza, de peso y de acidez total titulable, en comparación con frutos testigo. El mencionado tratamiento también produjo menores cambios en el índice de color y en los sólidos solubles totales. Se concluye que el 1-MCP representa en una herramienta útil con potencial para conservar la calidad de los frutos de uchuva durante la etapa poscosecha.

The culture of cape gooseberry (Physalis peruviana L.) is a production alternative for the economy in some tropical countries. The fruit is climacteric and highly perishable with short postharvest life. The objective of this work was to evaluate the effect of 1-methylcyclopropene (1-MCP) at different doses and exposure times on the postharvest behavior of the fruit. A completely randomized design with treatments in a factorial arrangement 3x3 + 1 was used, where the first factor was the dose of 1-MCP (0.3, 1.0, and 3.0 µL·L-1) and the second factor the exposure time to the product (2, 12, and 24 h), plus a control (fruits without treatments). The treated fruits were stored at room temperature (16 °C) for 15 days and the results showed that as the dose and duration of exposure to 1-MCP increased the effect on ripening of cape gooseberry fruits was greater. The application of 3 µL·L-1 for 24 h resulted in a significantly decrease of ethylene production and internal ethylene concentration, less loss of firmness and weight, and lower total acidity compared to control fruits. This same treatment also produced minor changes in color index and total soluble solids. We conclude that 1-MCP represents a useful tool with potential for preserving quality of cape gooseberry fruits during postharvest.

El banano bocadillo es considerado uno de los productos hortofrutícolas promisorios exportables de Colombia, no obstante, es un producto altamente perecedero, por lo anterior es necesaria la evaluación de tecnologías de bajo costo que aumenten la conservación de estos frutos. El permanganato de potasio (KMnO4) ha mostrado ser una herramienta eficaz en la conservación de diferentes frutos debido a que oxida al etileno. El objetivo de este estudio fue evaluar el efecto del KMnO4 en la conservación de frutos de banano bocadillo, para lo cual se utilizó un diseño en bloques completos al azar con arreglo factorial de 3 × 3 + 1, donde los bloques correspondieron a los tipos de arcillas (montmorillonita, caolinita, vermiculita y zeolita), el primer factor consistió en las dosis de KMnO4 (0,5%; 1,0% y 1,5% con base en el peso fresco de los frutos) y el segundo factor fueron las dosis de arcilla (0,5%; 1,0% y 1,5%) usada como carrier del KMnO4, más un testigo absoluto, los frutos fueron almacenados durante 16 días a temperatura ambiente y periódicamente se midió el índice de color (IC), sólidos solubles totales (SST), pérdida de peso, firmeza, acidez total titulable (ATT) y relación de madurez (RM). Los resultados obtenidos muestran que la mezcla de 1% de arcilla + 1,5% de KMnO4 favoreció la conservación de bananito, debido a que presentó menor IC (-0,64); menores SST (12,08 °Brix), mayor firmeza (70,65 N) y menor RM (83,67). Por lo tanto, existe un efecto favorable en la conservación de los frutos de bananito cuando el KMnO4 se encuentra en mayor proporción con respecto a su carrier.

The baby banana is considered one of the promising horticultural products exported from Colombia, however, it is a highly perishable product, whereby, it is necessary to carry out an evaluation of low-cost technologies that enhance the preservation of these fruits. Potassium permanganate (KMnO4) has proven to be an effective tool in the conservation of different fruits because this product oxidizes ethylene. The aim of this study was to evaluate the effect of KMnO4 in preserving fruits of the baby banana, for which a completely randomized design was used with a factorial arrangement of 3 × 3 + 1, wherein the blocks corresponded to the types of clays (montmorillonite, kaolinite, vermiculite and zeolite), the first factor was KMnO4 doses (0.5%, 1.0% and 1.5% based on the fresh weight of fruit) and the second factor was clay doses (0.5%, 1.0% and 1.5%) used as carriers of KMnO4, in addition to an absolute control. The fruits were stored for 16 days at room temperature and periodically measured for color index (CI), total soluble solids (TSS), weight loss, firmness, total titratable acidity (TTA) and maturity ratio (MR). The results showed that the mixture of 1% clay + 1.5% KMnO4 favored baby banana conservation because this mixture had a lower CI (-0.64), lower TSS (12.08 °Brix), increased firmness (70.65 N) and had a lower MR (83.67). Therefore, there is a favorable effect on fruit conservation when KMnO4 is greater than the respective carrier.