Physalis Peruviana Pulp Stability During 120 Days of Frozen Storage

120 days of storage at -18 °C for pasteurized and unpasteurized Physalis peruviana L. pulp. The dataset evaluates physicochemical, chemical, and antioxidant stability, measuring attributes like pH, vitamin C, and total phenolic compounds. It was created by Taiana Ferreira Machado and is available via paperswithcode under an Open Access license.

Use Cases

• Modeling the degradation of vitamin C and carotenoids over time based on storage duration and pasteurization treatment.
• Analyzing the relationship between physicochemical properties like pH and total soluble solids under freezing conditions.
• Comparing the impact of pasteurization on color parameters (a* and hue angle) in fruit pulp.
• Studying the correlation between antioxidant capacity and the concentration of total phenolic compounds during frozen storage.

Strengths

• Specific quantitative loss percentages are provided for key nutrients, such as 82.38% vitamin C loss in unpasteurized pulp.
• The study duration is clearly defined as 120 days of storage at -18 °C.
• Multiple quality indicators were evaluated, including total titratable acidity, reducing sugars, and antioxidant capacity.

Limitations

• Row count and dataset scale are unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred from the description.
• Last update date is unknown; freshness unverified.

Provenance

Source

paperswithcode

Collection Method

Laboratory analysis of fruit pulp samples over a controlled storage period.

Time Range

Storage period of 120 days.