Quality of yellow pitahaya (Selenicereus megalanthus) in different states of maturity and storage temperatures.

Abstract:

In the present investigation, the effect of three stages of maturity (initial, medium and complete) on the physicochemical properties of the fruits of yellow pitahaya (Selenicereus megalanthus) was evaluated, in two storage temperatures (warm zones 26.8°C and controlled 20°C). The variables recorded were: fruit weight (g), diameter (mm), firmness (newtons / cm2), soluble solids (degrees Brix °), pH and titratable acidity. The data was subjected to an analysis of variance and separation of means with the Tukey test at 5%. The initial state of maturity at controlled temperature presented the least weight reduction (125.04 g), pH (4.18) and the greatest reduction in acidity (17.0) and firmness (6.0 N/cm2) except diameter (57.5 mm) and soluble solids (16.9 Brix°) that presented better results in the fruits harvested at full maturity at controlled temperature.

Año de publicación:

2021

Keywords:

Fuente:

google