Elaboración de néctar de pitahaya (Selenicereus megalanthus) con piña (Ananas comous) y maracuyá (Passiflora edulis) y su efecto en las características físico-químicas, microbiológicas y organolépticas

Abstract

In order to elaborate a nectar of pitahaya (Selenicereus megalanthus) with pineapple (Ananas comous) and passion fruit (Passiflora edulis) and its effect on the chemical, microbiological and organoleptic characteristics. A completely randomized design with a 2x3 factorial arrangement with 3 replications was applied; for the comparison of averages of the treatments, the 5% TUKEY test was used; according to the results of the ANOVA, the respective techniques were applied: observation; of field; test and bibliographic review. A hedonic scale test of 7 points was applied to 30 students of the Agricultural Industries race, with A2B1 being the best treatment (80% passion fruit pulp and 20% pitahaya pulp). A physical-chemical and microbiological analysis was carried out for the best treatment in which a pH of 3.13 and 15 °Brix was obtained, which were within the permissible limits stipulated by the Ecuadorian INEN Standard 2337. In the microbiological results, there were absence of fecal coliforms, mesophiles, fungi-yeasts. With the results obtained, it was demonstrated that there was a highly significant difference at 0.05% according to TUKEY in the studied treatments, for which the hypothesis was accepted.

Keywords

• : nectar
• pitahaya
• pineapple
• passion fruit
• ph.