Investigation of the Possibilities for After Harvest Ripening the Fruits of Cape Gooseberry (Physalis peruviana L.) Depending on the Applied Agrotechnology

Nikolay Panayotov; Ani Popova

Investigation of the Possibilities for After Harvest Ripening the Fruits of Cape Gooseberry (Physalis peruviana L.) Depending on the Applied Agrotechnology

Year 2014, Volume: 1 Issue: Özel Sayı-1, 1134 - 1140, 01.03.2014

Abstract

The main goal of the present study was to establish the possibilities for posy-harvest ripening of fruit of cape gooseberry (Physalis peruviana L.). Some part of the cape gooseberry fruit can not ripen until the end of the growing season. Therefore, it is necessary to be carried out the studies in relation with after harvest ripening. This results on an increase in overall productivity. The experiments were carried out with two genotypes of cape gooseberry – first Bulgarian variety Plovdiv and Columbian ecotype Obrazec 1. The plants were grown by different technological approaches and date of sowing: with pricked out and non-pricked out seedling, by direct sowing outside. In the end of vegetation normal development fruits, without damage and injuries, but unripe fruits were placed for after harvest ripening in ambient conditions. In a period of 7 days the quantity of ripening and damaged fruits, the content of dry matter and sugars and weight of the fruits were established. The highest percentage of after harvest ripe fruits for variety Plovdiv was found in variants with non pricked out of seedlings in sowing date on 15 and 30.03 and with direct sowing outside on 15.04 - 67.0, 52.56 and 57.34%, respectively. For Obrazec 1 these values was the highest for direct sowing outside on 1.04 and 15.04 – 72.67% and 67.56%, while for non-pricked out seedling it was observed at sowing on 15.03 62.67%. Dry matter and sugar content increased, while the fruit weight decreasesd. The periods for economic efficiency of after harvest ripening were 21 days for Obrazec 1 and 35 days for Plovdiv

Keywords

cape gooseberry, after harvest ripening, chemical components, technology, fruit

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