Fruit Development of groundcherry (Phyasalis angulate L.) in dryland
Physalis angulata are widespread in the tropics with high bioactive compounds and pharmacological effects. This paper aims to identify the stages of fruit development and changes in physicochemical properties to provide comprehensive data on optimal fruit utilization. This study used CM 1 accession...
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| Main Authors: | , , |
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| Format: | Article PeerReviewed |
| Language: | English English English |
| Published: |
Southern Cross Journals
2021
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| Online Access: | https://repository.unair.ac.id/128510/1/C18.%20Karil%20Fulltext.pdf https://repository.unair.ac.id/128510/2/C18.%20Penilaian%20dan%20Validasi.pdf https://repository.unair.ac.id/128510/3/C18.%20Similarity.pdf https://repository.unair.ac.id/128510/ https://www.cropj.com/sholehah_15_8_2021_1186_1191.pdf |
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| Institution: | Universitas Airlangga |
| Language: | English English English |
| Summary: | Physalis angulata are widespread in the tropics with high bioactive compounds and pharmacological effects. This paper aims to identify the stages of fruit development and changes in physicochemical properties to provide comprehensive data on optimal fruit utilization. This study used CM 1 accession found in Madura Island with purplish stems and fruit peels. After 30 days of cultivation, the plant was transplanted into a polybag containing red Mediterranean soil and manure (5:1). It is grown in a greenhouse for 90 days to observe. The experimental design was completely randomized. The stages were selected as treatments: 1, 3, 6, 9, 12, 15, 18, and 21 Day After Anthesis. The study used 15 replications with a total of 15 plants used, except for chemical analysis which used five replication with three plants for each replication. Observations were carried out during the reproductive phase and the parameters included fruit phenology, physical character, and chemical characteristics. The result showed that the growth stage of P. angulata consists of fully opened flower, fruit development (fruit set and fruit expansion), and ripening fruit (starting ripe, advanced ripe, and eating ripe). The optimal fruit stage for consumption is 21 days after anthesis, which has a diameter of 13.58 mm, a weight of 1.69 g and firmness of 3.40 N, total soluble solids of 14.96 Brix, total titratable acid of 0.0011%, and vitamin C 20.91 mg/100 g. |
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