MATURATION STAGES OF FRUITS AND PHYSIOLOGICAL SEED QUALITY OF Physalis ixocarpa BROT. EX HORMEN

Natália Dos Santos Barroso,Claudinéia Regina Pelacani,Laura Carolina Da Silva Rodrigues,Manuela Oliveira De Souza

doi:10.1590/0100-29452017151

Abstract

ABSTRACT Physalis is represented by species that produce fruits with relevant potential for national and international marketing. The species are normally grown from seeds, so maturation studies are important to assist the point of harvest, as well as seeds with a high physiological potential, since the fruits remain enclosed within a cup throughout their development. Despite the nutraceutical importance of fruits and medicinal potential of many species of Physalisinformation on the physiological seeds quality are scarce. This study aimed to monitor the physical and physiological changes of maturation and the viability of seeds during fruit development stages. The fruits of P. ixocarpa were collected in 15, 25, 35, 45, 55 days after anthesis (DAA). Length, diameter, fresh weight, skin and cup coloring characterization, TSS content, number and weight of seeds per fruit were obtained at each development stage. We also evaluated and correlated the coloring and pigment content of the cup (chlorophyll a and b). Water content, dry matter weight and germination rate were measured from fresh and dry seeds (room conditions, 72 hours). The main physical and physiological changes during maturation occurred within 35 DAA. The maximum physiological seeds quality was achieved within 45 DAA when the cup is completely or partially broken with coloring between yellowish-green and light-yellowish-brown and the ripe fruit in dark-green.

Highlights

MATERIALS AND METHODSPhysalis is highlighted as a genus with diverse potential and biotechnological uses (DKHIL et al, 2014; FISCHER et al, 2014), especially fruits of Physalis ixocarpa, which in the Brazilian horticulture scenario may be present as exotic and with an aggregate and significant market value.In Mexico commonly known tomatillo, ‘tomate de cascara’ and ‘tomate verde’, the P. ixocarpa fruits are widely used in the popular cuisine like salads, soups, stews and green sauces, being so far the most extensively cultivated species in this country, which represents a valuable food, medicinal and economic resource (SANTIAGUILLOHERNANDEZ; YANEZ, 2009)
The results are similar to the higher values obtained by varieties of P. ixocarpa evaluated by Rodríguez-Burgos et al (2011)
Analyzing the length and diameter data we observed that the increase of these characteristics occurs simultaneously with the fruit maturation, which was observed by Cantwell et al (1992) who accompanied the growth of P. ixocarpa fruits

Summary

Introduction

MATERIALS AND METHODSPhysalis is highlighted as a genus with diverse potential and biotechnological uses (DKHIL et al, 2014; FISCHER et al, 2014), especially fruits of Physalis ixocarpa, which in the Brazilian horticulture scenario may be present as exotic and with an aggregate and significant market value.In Mexico commonly known tomatillo, ‘tomate de cascara’ and ‘tomate verde’, the P. ixocarpa fruits are widely used in the popular cuisine like salads, soups, stews and green sauces, being so far the most extensively cultivated species in this country, which represents a valuable food, medicinal and economic resource (SANTIAGUILLOHERNANDEZ; YANEZ, 2009). The seeds viability in different stages of development and two conditions after seeds harvest (fresh and dry) was determined by germination test performed in controlled conditions of temperature and photoperiod determined for other species of Physalis (SOUZA et al, 2011; 2014). The weight of fresh fruits showed the same growth trend observed in the analysis of length and diameter (Table 1) not showing significant differences within 35 DAA and in the following stages.

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Results

Conclusion