TY - JOUR AU - Sotomayor Correa, Andrea AU - Pitizaca, Soledad AU - Sánchez, Maritza AU - Burbano, Armando AU - Díaz, Alejandra AU - Nicolalde, José AU - Viera, William AU - Caicedo, Carlos AU - Vargas, Yadira PY - 2019/03/29 Y2 - 2024/03/28 TI - Physical chemical evaluation of pitahaya fruit (Selenicereus megalanthus) in different development stages JF - Enfoque UTE JA - Enfoque UTE VL - 10 IS - 1 SE - DO - 10.29019/enfoqueute.v10n1.386 UR - https://ingenieria.ute.edu.ec/enfoqueute/index.php/revista/article/view/386 SP - pp. 89 - 96 AB - <p>In this research, physical and chemical changes that occur during growth and ripening of pitahaya fruit were assessed. Using the color chart of yellow pitahaya (NTC-3554), fruits were collected in the six stages of ripening (0 dark green to 6 completely yellow) to evaluate the weight of the fruit; while for the variables pulp and skin percentage, pulp firmness (N), soluble solids (ºBrix), pH, acidity (%) and sensory evaluation of flavor and appearance, fruits were only taken in two states (0 and 6). Percentage of skin decreased from 55.93 to 33.40&nbsp;%, whereas that pulp increased from 44.07 to 66.60&nbsp;% among state 0 and 6, respectively. Fruit in the state 6 showed lower pulp firmness (6.20 N) and titulable acidity (0.14&nbsp;%), and higher soluble solids content (20.74&nbsp;%) and pH (4.86). On the other hand, in terms of sensory test, both states (0 and 6) were accepted by the consumer due to the high percentage of soluble solids.</p> ER -