POSTHARVEST QUALITY AND SEED PERFORMANCE OF Physalis peruviana FRUITS DURING MATURATION

Resumen

Physalis peruviana has attracted increasing research interest due to its production and fruit quality characteristics. This study aimed to determine the optimal harvest point to maximize fruit yield and seed quality in P. peruviana during maturation. Five harvest points were established based on the calyx color (V: green, VA: yellow-green, A: yellow, AP: straw-yellow, and P: straw) to evaluate various quality variables. Measurements were conducted at three evaluation time points: at harvest, 10 days after harvest (DAH), and 20 DAH. Fruit color darkened over time during storage across all harvest points, whereas saturation remained constant. An increase in fruit height was observed with fruit maturation in the three periods analyzed. Fruits harvested at the fully ripe point (P) showed a reduction in height over the storage period. Fruit mass, with and without calyx, differed significantly at harvest point V. Total soluble solids (TSS) increased with maturation and storage time, whereas total titratable acidity (TTA) decreased, resulting in an increase in the maturation index. Regarding fruit quality parameters, the optimal harvest points correspond to VA, A, and AP calyx coloration. Freshly extracted seeds had higher water content and dry mass at harvest point V, while higher germination was observed at point A. The highest number of seeds per fruit occurred at point AP. In dried seeds, seedling emergence and emergence speed index were recorded greater values at point A, with increased germination between A and AP harvest points. The most frequently detected fungal pathogens belonged to the genera Aspergillus, Cladosporium, and Fusarium. Harvest point A (yellow calyx) was identified as the optimal harvest stage for P. peruviana seed production.