@article{Sotomayor Correa_Pitizaca_Sánchez_Burbano_Díaz_Nicolalde_Viera_Caicedo_Vargas_2019, title={Physical chemical evaluation of pitahaya fruit (Selenicereus megalanthus) in different development stages}, volume={10}, url={https://ingenieria.ute.edu.ec/enfoqueute/index.php/revista/article/view/386}, DOI={10.29019/enfoqueute.v10n1.386}, abstractNote={<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>}, number={1}, journal={Enfoque UTE}, author={Sotomayor Correa, Andrea and Pitizaca, Soledad and Sánchez, Maritza and Burbano, Armando and Díaz, Alejandra and Nicolalde, José and Viera, William and Caicedo, Carlos and Vargas, Yadira}, year={2019}, month={Mar.}, pages={pp. 89 - 96} }