Propiedades antioxidantes de la uchuva (Physalis peruviana l.): efecto del desarrollo y maduración

La uchuva, Physalis peruviana L., se ha constituido en un producto de importancia económica para Colombia, debido a su potencial exportador, que ha posicionado al país como el principal productor de esta fruta a nivel mundial. Esta importancia económica ha despertado el interés de investigadores...

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Autores principales:	Bravo, Karent, Navas, Alejadro, Osorio, Edison
Formato:	article
Lenguaje:	Español
Publicado:	Centro de investigación en nutrición, salud y bienestar 2025
Materias:	Fisiología de la planta nutrición - F61 Physalis peruviana Antioxidantes Maduración Nutrición Fenotipado Frutales http://aims.fao.org/aos/agrovoc/c_26616 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_4655 http://aims.fao.org/aos/agrovoc/c_49892 http://aims.fao.org/aos/agrovoc/c_45113221
Acceso en línea:	https://www.vidarium.org/libros/uchuva-physalis-peruviana-l-fruta-andina-para-el-mundo/ http://hdl.handle.net/20.500.12324/40854

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institution	Corporación Colombiana de Investigación Agropecuaria
collection	Repositorio AGROSAVIA
language	Español
topic	Fisiología de la planta nutrición - F61 Physalis peruviana Antioxidantes Maduración Nutrición Fenotipado Frutales http://aims.fao.org/aos/agrovoc/c_26616 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_4655 http://aims.fao.org/aos/agrovoc/c_49892 http://aims.fao.org/aos/agrovoc/c_45113221
spellingShingle	Fisiología de la planta nutrición - F61 Physalis peruviana Antioxidantes Maduración Nutrición Fenotipado Frutales http://aims.fao.org/aos/agrovoc/c_26616 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_4655 http://aims.fao.org/aos/agrovoc/c_49892 http://aims.fao.org/aos/agrovoc/c_45113221 Bravo, Karent Navas, Alejadro Osorio, Edison Propiedades antioxidantes de la uchuva (Physalis peruviana l.): efecto del desarrollo y maduración
description	La uchuva, Physalis peruviana L., se ha constituido en un producto de importancia económica para Colombia, debido a su potencial exportador, que ha posicionado al país como el principal productor de esta fruta a nivel mundial. Esta importancia económica ha despertado el interés de investigadores en diversos campos científicos, que involucran estudios en genética y mejora vegetal, agronomía y producción de cultivos, manejo poscosecha, así como su aprovechamiento industrial para el sector agroalimentario. Además, se está promoviendo su uso y consumo en la dieta de forma cotidiana gracias a sus propiedades nutricionales y antioxidantes, asociadas a su composición, en la que destaca el alto contenido de vitaminas y antioxidantes naturales. En este sentido, esta sección describe los cambios en el contenido de ácido ascórbico, b-caroteno, compuestos fenólicos y capacidad antioxidante durante el desarrollo y maduración del fruto de dos materiales de uchuva, variantes del ecotipo Colombia, proporcionados por dos empresas comercializadores y exportadoras de esta fruta. Durante el proceso de maduración se observó un aumento en la biosíntesis de ácido ascórbico y de carotenoides y una disminución en el contenido de fenoles y de la capacidad antioxidante. La variabilidad genética y el estado de madurez influyen claramente en el contenido en compuestos bioactivos de la uchuva y por lo tanto, condicionan sus propiedades nutritivas y organolépticas para alimentación, nutrición y salud.
format	article
author	Bravo, Karent Navas, Alejadro Osorio, Edison
author_facet	Bravo, Karent Navas, Alejadro Osorio, Edison
author_sort	Bravo, Karent
title	Propiedades antioxidantes de la uchuva (Physalis peruviana l.): efecto del desarrollo y maduración
title_short	Propiedades antioxidantes de la uchuva (Physalis peruviana l.): efecto del desarrollo y maduración
title_full	Propiedades antioxidantes de la uchuva (Physalis peruviana l.): efecto del desarrollo y maduración
title_fullStr	Propiedades antioxidantes de la uchuva (Physalis peruviana l.): efecto del desarrollo y maduración
title_full_unstemmed	Propiedades antioxidantes de la uchuva (Physalis peruviana l.): efecto del desarrollo y maduración
title_sort	propiedades antioxidantes de la uchuva (physalis peruviana l.): efecto del desarrollo y maduración
publisher	Centro de investigación en nutrición, salud y bienestar
publishDate	2025
url	https://www.vidarium.org/libros/uchuva-physalis-peruviana-l-fruta-andina-para-el-mundo/ http://hdl.handle.net/20.500.12324/40854
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spelling	RepoAGROSAVIA408542025-04-10T03:01:36Z Propiedades antioxidantes de la uchuva (Physalis peruviana l.): efecto del desarrollo y maduración Bravo, Karent Navas, Alejadro Osorio, Edison Fisiología de la planta nutrición - F61 Physalis peruviana Antioxidantes Maduración Nutrición Fenotipado Frutales http://aims.fao.org/aos/agrovoc/c_26616 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_4655 http://aims.fao.org/aos/agrovoc/c_49892 http://aims.fao.org/aos/agrovoc/c_45113221 La uchuva, Physalis peruviana L., se ha constituido en un producto de importancia económica para Colombia, debido a su potencial exportador, que ha posicionado al país como el principal productor de esta fruta a nivel mundial. Esta importancia económica ha despertado el interés de investigadores en diversos campos científicos, que involucran estudios en genética y mejora vegetal, agronomía y producción de cultivos, manejo poscosecha, así como su aprovechamiento industrial para el sector agroalimentario. Además, se está promoviendo su uso y consumo en la dieta de forma cotidiana gracias a sus propiedades nutricionales y antioxidantes, asociadas a su composición, en la que destaca el alto contenido de vitaminas y antioxidantes naturales. En este sentido, esta sección describe los cambios en el contenido de ácido ascórbico, b-caroteno, compuestos fenólicos y capacidad antioxidante durante el desarrollo y maduración del fruto de dos materiales de uchuva, variantes del ecotipo Colombia, proporcionados por dos empresas comercializadores y exportadoras de esta fruta. Durante el proceso de maduración se observó un aumento en la biosíntesis de ácido ascórbico y de carotenoides y una disminución en el contenido de fenoles y de la capacidad antioxidante. La variabilidad genética y el estado de madurez influyen claramente en el contenido en compuestos bioactivos de la uchuva y por lo tanto, condicionan sus propiedades nutritivas y organolépticas para alimentación, nutrición y salud. Universidad de Antioquia - UdeA Uchuva-Physalis peruviana L. 2025-04-09T15:16:11Z 2025-04-09T15:16:11Z 2014-07 2014 article Artículo científico http://purl.org/coar/resource_type/c_2df8fbb1 info:eu-repo/semantics/article https://purl.org/redcol/resource_type/ART http://purl.org/coar/version/c_970fb48d4fbd8a85 https://www.vidarium.org/libros/uchuva-physalis-peruviana-l-fruta-andina-para-el-mundo/ 84-15413-26-2 978-84-15413-26-4 http://hdl.handle.net/20.500.12324/40854 reponame:Biblioteca Digital Agropecuaria de Colombia instname:Corporación colombiana de investigación agropecuaria AGROSAVIA spa Physalis peruviana L.: frutan andina para el mundo 1 1 182 210 Abushita AA., Daood HG., Biacs PA. 2000. Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors. Journal of Agricultural and Food Chemistry. 48, 2075–2081. Acosta Ó., Vaillant F., Cozzano S., Mertz C., Pérez AM., Castro MV. 2010. 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