Post-harvest analysis of yellow pitahaya fruits (Cereus triangularis Haw.) At different maturity and temperature levels

Abstract

The fruits of yellow pitahaya (Cereus triangularis Haw.), Tend to suffer rapid deterioration once harvested. In order to study the optimum storage conditions to preserve its useful life, the postharvest quality of the yellow pitahaya in storage was evaluated, combining the temperature (factor A) with two levels: A1 (ambient) 16±4 ºC and HR of 79%, A2 (cold) 6±2 ºC and HR of 72-92%, and the physiological state (factor B), with three levels: B1 tender fruit (15-25% yellow color), B2 pinton fruit (50% yellow), and B3 ripe fruit (75-90% yellow). The physico-chemical characteristics were studied with a maximum time of 26 days of the test and the determinations were made twice a week: weight loss (PP), total soluble solids (SST), hydrogen potential (pH), acidity titulable (AT) and maturity index (IM). The variables were compared by means of an average test according to Tukey (p˂0.05). No significant differences were observed in PP (13.5% to the environment and 9.3% in cold on average) and SST among the treatments (18.8 average to the environment and 18.6 average in cold). The fruits of pitahaya stored in the cold and with a state of mature pintona (A2B1) had a lower pH (4.77), there being a difference between the treatments to the environment (factor A) and cold (factor B), a higher AT had ( A2B1) with 3.02 with a significant difference between factor A and B, the lowest MI on day 0 had the A1B1 treatment with 8.93, reaching 26 days at 20.20, there being a significant difference between the treatments of factor A and B.

Keywords

• quality
• storage
• titratable acidity
• soluble solids
• ripeness index.