Physical chemical evaluation of pitahaya fruit (Selenicereus megalanthus) in different development stages

Authors

  • Andrea Sotomayor Correa Instituto Nacional de Investigaciones Agropecuarias (INIAP)
  • Soledad Pitizaca Instituto Nacional de Investigaciones Agropecuarias (INIAP)
  • Maritza Sánchez Universidad Politécnica de Chimborazo
  • Armando Burbano Instituto Nacional de Investigaciones Agropecuarias (INIAP)
  • Alejandra Díaz Instituto Nacional de Investigaciones Agropecuarias (INIAP)
  • José Nicolalde Instituto Nacional de Investigaciones Agropecuarias (INIAP)
  • William Viera Instituto Nacional de Investigaciones Agropecuarias (INIAP)
  • Carlos Caicedo Instituto Nacional de Investigaciones Agropecuarias (INIAP)
  • Yadira Vargas Instituto Nacional de Investigaciones Agropecuarias (INIAP)

DOI:

https://doi.org/10.29019/enfoqueute.v10n1.386

Keywords:

fruit quality, ripening, fresh weight, Brix degrees, acidity

Abstract

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 %, whereas that pulp increased from 44.07 to 66.60 % among state 0 and 6, respectively. Fruit in the state 6 showed lower pulp firmness (6.20 N) and titulable acidity (0.14 %), and higher soluble solids content (20.74 %) 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.

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Published

2019-03-29

How to Cite

Sotomayor Correa, A., Pitizaca, S., Sánchez, M., Burbano, A., Díaz, A., Nicolalde, J., Viera, W., Caicedo, C., & Vargas, Y. (2019). Physical chemical evaluation of pitahaya fruit (Selenicereus megalanthus) in different development stages. Enfoque UTE, 10(1), pp. 89 - 96. https://doi.org/10.29019/enfoqueute.v10n1.386

Issue

Vol. 10 No. 1 (2019)

Section

Agronomy

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