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

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 26.8ºC and controlled 20ºC). 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 (57.5mm) and soluble solids (16.9 Brix°) that presented better results in the fruits harvested at full maturity at controlled temperature.

• Príomhchruthaitheoir: Vera Vera, Annabell Eloísa (author)
• Rannpháirtithe: López Vera, Yenny Alexandra (author), Guillen Mendoza, Saskia Valeria (author), Velásquez Cedeño, Sofía del Rocío (author), Chila Chila, Cristian Fernando (author)
• Formáid: article
• Teanga: spa
• Foilsithe / Cruthaithe: 2021
• Ábhair: pitahaya amarilla, estados de madurez, temperaturas, calidad postcosecha.; Yellow pitahaya; maturity stages; temperatures; postharvest quality
• Rochtain ar líne: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/233