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Extra Large Square Coffee Table – In a previous entry we have presented the Chair of Ecuador together with a summary of all the research and development work on two Ecuadorian products, plantain (musa paradisiaca) and physalis (physalis peruviana l.). At this time we are going to present only one of the products that the physalis or uvilla as they call it bilingually in their country of origin, Ecuador.

The uvilla (physalis peruviana l.) is a plant that belongs to the Solanaceae family and its fruit grows and ripens inside its calyx. It is not clear where it came from but it is believed to have been in the Andes in South America such as Peru (Leggue, 1974), Brazil (CRFG, 1997) and Ecuador (Bartholomaus et al., 1990).

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Mostly, we find it in the tropical zone of America, the Antilles and Australia. According to some sources, the main uvilla producing countries are Colombia, South Africa, New Zealand, Kenya, India, Italy, Argentina, South Africa, the United Kingdom, Canada, Mexico, the Dominican Republic , Honduras and Peru. Worldwide, the main exporting countries are: Zimbabwe, Colombia, Costa Rica, Ecuador, Kenya, South Africa, Peru, Bolivia and Mexico. (Ministry of Agriculture, Livestock, Aquaculture and Fisheries, 2011, Ecuador, FAO 1982).

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The genus “physaloides” includes 90 to 100 species (D`Arcy, 1991; Martínez, 1998) and one of the edible ones today is the physalis peruviana, also known as guchuba, uchuva , uvilla, cape gooseberry or andean cherry. .

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It is a product considered a “functional food” because according to Harman (2004) it has immuno-stimulant, anticancer, antibacterial, antiviral and diuretic properties. In addition, medicinal properties such as purifying the blood, reducing albumin in the kidneys, relieving throat problems, strengthening the optic nerve, clearing cataracts and controlling amebiasis are added (Corporación Colombia Internacional, Universidad de los Andes and the National Planning Department). , 1994). It is a source of provitamin A and vitamin C (Herman, 1994b).

Inside we are working hard on fermentations. Therefore, the first development was to ferment uvillas for later analysis through studies carried out on a total of 100 people, both professionals in the gastronomy sector and real consumers. The flavors have been of an affective type with the simple goal of eliciting a positive or negative response to the acceptance of the fermented fruit.

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We are inspired by the Japanese technique and practice of lactically fermenting fruit, such as the famous “umeboshi”. The word “ume” or Japanese apricot is actually plum (prunnus mume, armeniaca mume) with the literal translation “dried plum”. Umeboshi is traditionally used to make umeshu macerated liquor with umeboshis.

In the case of umeboshi, it is a Japanese apricot that is grown in early summer when it begins to change its color from green to yellow and is preserved ​​through lactic fermentation in fat for a few months. They are then dried in the sun and kept semi-dry. They are usually red in color because they are fermented with red shiso leaves, but they are also available without shiso. The most common way to eat them in Japan is in a cup of bacha tea, battered in tempura or, more specifically, on top of a bowl of rice (hinomau bento, referring to the Japanese flag). (Hosking, R., 2001)

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The aim of this development is to obtain fermented physalis similar to the Japanese product called “umeboshi” with great gastronomic value, promoting its use and distributing it as a new product of the Andean market worldwide.

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It is called the cellular process where glucose is used to obtain energy, in which glucose is partially oxidized and where the waste product is lactic acid, which is traditionally used in the manufacture of products mostly milk such as yogurt, viili, creme fraiche, lambic type. beer as well as vegetables and fruits such as sauerkraut, kimchi or umeboshi.

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Lactic fermentation occurs in three stages; First, anaerobic bacteria such as Klebsiella and Enterobacter work harder in fermentation, producing a favorable acidic environment for the next bacteria. The second stage begins when the environment is too acidic for most bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. they take control In the third stage various Lactobacillus ferment the remaining sugar and lower the pH.

These bacteria have the great characteristic of being halophilic, unlike many other microorganisms that die in saline conditions, that is why lactic fermentation has always been co- related to the percentage of salt, we always talk about at least 2% – 3% of salt in relation to the total weight of what is to be fermented. In this case, in addition to creating a selective environment for the lactic bacteria to live, the salt removes the water from the products using osmosis, accelerating fermentation. In the case of “umeboshi” it is traditionally made with 20%-25% salt, but they can be found on the market from 4%.

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Traditionally, for this type of fermentation, glass or wooden jars are used, always taking care that the product is completely covered with liquid to prevent the product from being in direct contact to oxygen, but it has aerobic fermentation, which is why it is empty. bags are currently used (always leaving out oxygen) to make handling easier.

Different percentages of salt were tested: 2%, 3% and 6%, this range was chosen because in fermented products and previous tests salt ranges were accepted. All were made in a vacuum bag with 85% vacuum.

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The fermentation was done in a refrigerator at 4ºC for 2 months, it was done in this way because in tests with other products, doing the cold fermentation gave better results from an organoleptic point of view, improving the taste and smell.

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The experiments carried out with a higher level of salt are too salty for us and much of the special taste of the physalis is hidden behind the intensity of the salt. The trials were best taken with less salt. Nevertheless, the first tests can be used after soaking and salting the product, insisting that part of its taste and aroma will be lost with this food.

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We could say that the fermented uvilla can be used in the same way as the “umeboshi” because of its very similar acidity and saltiness properties, as part of a garden, sauces, etc., or as a simple food. In this part, if we distinguish the fermentation product from the fermentation liquid that is extracted from the uvilla, a clear and salty liquid that can be used as any fermented sauce, improving the preparation of sam such as dressings, broths, sauces, marinades, etc.

After several months of development of fermented products and various organoleptic and consumer tests, we saw that 3% salt was the most accepted level, with 80% acceptance in taste acceptance of a product made on 100 person, another percentage of salt such as 6% and 8% if they were accepted in a smaller amount, that is the least accepted 12%.

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We have already tried different fruits and vegetables looking for other uses for lactic acid fermentation, in these cases with very good nutritional and gastronomic results for use in restaurants and on a daily basis.

– Boxes ALVARES, GILBERTO; CAMPOVERDE VIVANCO, GENNY; ESPINOSA MEJIA, MARCO; Technical Manual for the cultivation of uvilla (physalis peruviana L.) in Loja. Loja, Ecuador, 2012.

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– FISH, GARD; MARTINEZ, ORLANDO. Quality and maturity of Cape Gooseberry (physalis peruviana L.) in relation to fruit color. National University of Colombia, Santafe de Bogota. 1999.

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– FISH, GARD; MIRANDA, DIEGO; WILSON PIEDRAHITA, JORGE ROMERO. Advances in cultivation, post-harvest and export of cape gooseberry (physalis peruviana L.) in Colombia. National University of Colombia, Faculty of Agronomy, Bogotá, 2005. ISBN: 958-701-603-3.

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– TENEZACA JUNTAMAY, ELVIA ROCIO. Nutritional evaluation of dehydrated cape gooseberry (physalis peruviana L.) at three temperatures using a tray dehydrator. Riobamba, Ecuador, 2010.

– MINISTER OF AGRICULTURE, LIVESTOCK AND FISHERIES, GENERAL COORDINATION OF THE NATIONAL INTELLIGENCE; DIRECTING RESEARCH AND GENERATING DIVERSITY DATA (DIGDM). Agroecological economic zoning of uvilla (physalis peruviana L.) cultivation in continental Ecuador. Quito, Ecuador, 2014.

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