Physalis peruviana

Taxonomy and common names

Physalis peruviana was given a botanical species description by Carl Linnaeus in 1763. and given the genus name Physalis after the - physallís, “bladder, wind instrument” in reference to the calyx that surrounds the berry. The specific name peruviana refer to the country of Peru, one of the countries of the berry's origin.

In Peru, P. peruviana is known as aguaymanto in Spanish and topotopo in Quechua. In neighboring Colombia, it is known by its Aymara name as uchuva, and as uvilla (Spanish for 'little grape') in Ecuador.

It was grown in England in 1774 and by early settlers of the Cape of Good Hope before 1807. Whether it was grown there before its introduction to England is not known, but sources since the mid-19th century attribute the common English name "Cape gooseberry" to this fact. An alternative suggestion is that name refers to the calyx surrounding the fruit like a cape, possibly an example of false etymology, because it does not appear in publications earlier than the mid-20th century. Not long after its introduction to South Africa, P. peruviana was introduced to Australia, New Zealand and various Pacific islands. Despite its common name, it is not botanically related to the true gooseberries of the genus Ribes.

Description

P. peruviana is closely related to the tomatillo. As a member of the plant family Solanaceae, it is also more distantly related to a large number of edible plants, including tomatoes, eggplants, and potatoes.

P. peruviana is an annual in temperate locations, but a perennial in the tropics. As a perennial, it develops into a diffusely branched shrub reaching 1 – in height, with spreading branches and velvety, heart-shaped leaves. The hermaphrodite flowers are bell-shaped and drooping, 15 – across, yellow with purple-brown spots internally. After the flower falls, the calyx expands, ultimately forming a beige husk fully enclosing the fruit.

The fruit is a round, smooth berry, resembling a miniature yellow tomato 1.25 – wide. Removed from its calyx, it is bright yellow to orange in color, and sweet when ripe, with a characteristic, mildly tart grape-like flavor.

A prominent feature is the inflated, papery calyx enclosing each berry. The calyx is accrescent until the fruit is fully grown; at first, it is of normal size, but after the petals fall, it continues to grow until it forms a protective cover around the growing fruit. If the fruit is left inside the intact calyx husks, its shelf life at room temperature is about 30–45 days. The calyx is inedible.

|Physalis peruviana, Cape Gooseberry at Mannavan Shola, Anamudi Shola National Park, Kerala (6).jpg|Hairy foliage |Physalis peruviana-Bluete.jpg|Flowering |Physalis fruchthuelle (fcm).jpg|Immature fruit in green calyx |Physalis peruviana calix open close-up.jpg|Calyx open, exposing the ripe fruit |Cape gooseberry bunch in hand.jpg|Fruit bunch in hand

Nutrition

Raw Cape gooseberries are 85% water, 11% carbohydrates, 2% protein, and 1% fat (table). In a reference amount of 100 g, raw Cape gooseberries supply 53 calories and provide moderate levels (10–19% of the Daily Value) of niacin and vitamin C.

Analyses of oil from different berry components, primarily its seeds, showed that linoleic acid and oleic acid were the main fatty acids, beta-sitosterol and campesterol were principal phytosterols, and the oil contained vitamin K and beta-carotene.

Distribution and habitat

The center of genetic diversity for Physalis peruviana is in the Andes Mountains of Ecuador, Chile, Colombia, and Peru.

Cultivation

It has been widely introduced into cultivation in tropical, subtropical, and temperate areas such as Australia, China, India, Malaysia, and the Philippines. P. peruviana thrives at an annual average temperature from 13 to, tolerating temperatures as high as 30 C. It grows well in Mediterranean climates and is hardy to USDA hardiness zone 8, meaning it can be damaged by frost. It grows well in rainfall amounts of 800 – if the soil is well drained, and prefers full sun or partial shade in well-drained soil, and grows vigorously in sandy loam.

The plant is readily grown from seeds, which are abundant (100 to 300 in each fruit), but with low germination rates, requiring thousands of seeds to sow a hectare. Plants grown from year-old stem cuttings will flower early and yield well, but are less vigorous than those grown from seed.

Pests and diseases

In South Africa, cutworms attack the Cape gooseberry in seedbeds, red spiders in the field, and potato tuber moths near potato fields. Hares damage young plants, and birds eat the fruits. Mites, whiteflies and flea beetles can also be problematic. Powdery mildew, soft brown scale, root rot and viruses may affect plants.

Uses

Culinary

P. peruviana is an economically useful crop as an exotic exported fruit, and is favored in breeding and cultivation programs of many countries.

Cape gooseberries are made into fruit-based sauces, pies, puddings, chutneys, jams and ice cream, or eaten fresh in salads and fruit salads. and because of its showy husk, it is used in restaurants as a decorative garnish for desserts. To enhance its food uses, hot air drying improves qualities of dietary fiber content, texture and appearance.

In basic research on fruit maturation, the content of polyphenols and vitamin C varied by cultivar, harvest time, and ripening stage.

Potential for toxicity

Unripe raw fruits, flowers, leaves, and stems of the plant contain solanine and solanidine alkaloids that may cause poisoning if ingested by humans, cattle or horses.

References

References

1. "''Physalis peruviana'' L.".
2. Within that region, it is called '''aguaymanto''', '''uvilla''' or '''uchuva''', in addition to numerous indigenous and regional names. In English, its common names include '''Cape gooseberry''', '''goldenberry''' and '''Peruvian groundcherry'''.{{r. morton. cabi
3. (Cailes 1952; Legge 1974a)
4. (1986). "New Zealand Journal of Agricultural Research". The [[Royal Society of New Zealand]].
5. "Discover the aguaymanto, one of the best foods produced in Peru".
6. (30 May 2019). "Uchuvas".
7. Carpio, Cristina Pettersen. (2021-07-10). "Ecuadorian fruit: uvilla - Ecuador".
8. (2003). "Oil goldenberry (''Physalis peruviana'' L.)". Journal of Agricultural and Food Chemistry.
9. Galarza, Daniella. (2013-06-18). "This Goose(berry) is Cooked: Let's Talk About the Pichuberry". Los Angeles Magazine.
10. (2013). "Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (''Physalis peruviana'' L.)". Journal of Food Science and Technology.
11. (2015). "Influence of cultivar and ripening time on bioactive compounds and antioxidant properties in Cape gooseberry (''Physalis peruviana'' L.)". Journal of the Science of Food and Agriculture.
12. (2023). "Physalis". North Carolina State University, Extension Gardener.
13. (2022). "Ground cherry, Chinese lantern". Guide to Poisonous Plants, Colorado State University.
14. (2018). "''Physalis peruviana'' (Cape gooseberry)". Invasive Species Compendium, CABI.
15. "''Physalis peruviana'' L., Sp. Pl., ed. 2. 2: 1670 (1763).". International Plant Names Index.
16. Loudon, Jane Wells. ''Botany for Ladies, Or, a Popular Introduction to the Natural System of Plants.'' Pub: J. Murray (1842)
17. ((Ad Hoc Panel of the Advisory Committee on Technology Innovation, Board on Science and Technology for International Development, National Research Council)). (1989). "Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation". The National Academies Press.
18. Morton JF. (1987). "Cape gooseberry, ''Physalis peruviana'' L. in Fruits of Warm Climates". Purdue University, Center for New Crops & Plant Products.
19. von Mueller, Ferdinand. ''Select Extra-Tropical Plants Readily Eligible For Industrial Culture Or Naturalization, With Indications Of Their Native Countries And Some Of Their Uses.'' Detroit, Michigan: G.S. Davis, 1884. Page 229. May be obtained from Amazon or downloaded from:https://archive.org/details/selectextratropi00muel