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...
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2021
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| 在线阅读: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/233 |
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| author | Vera Vera, Annabell Eloísa |
| author2 | López Vera, Yenny Alexandra Guillen Mendoza, Saskia Valeria Velásquez Cedeño, Sofía del Rocío Chila Chila, Cristian Fernando |
| author2_role | author author author author |
| author_facet | Vera Vera, Annabell Eloísa López Vera, Yenny Alexandra Guillen Mendoza, Saskia Valeria Velásquez Cedeño, Sofía del Rocío Chila Chila, Cristian Fernando |
| author_role | author |
| collection | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| dc.creator.none.fl_str_mv | Vera Vera, Annabell Eloísa López Vera, Yenny Alexandra Guillen Mendoza, Saskia Valeria Velásquez Cedeño, Sofía del Rocío Chila Chila, Cristian Fernando |
| dc.date.none.fl_str_mv | 2021-12-30 |
| dc.format.none.fl_str_mv | application/pdf text/html application/zip |
| dc.identifier.none.fl_str_mv | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/233 10.51260/revista_espamciencia.v12i2.233 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López |
| dc.relation.none.fl_str_mv | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/233/286 https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/233/398 https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/233/557 |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | Revista ESPAMCIENCIA; Vol. 12 Núm. 2 (2021): REVISTA ESPAMCIENCIA 2021; 141-151 1390-8103 reponame:Revistas Escuela Superior Politécnica Agropecuaria de Manabí instname:Escuela Superior Politécnica Agropecuaria de Manabí instacron:ESPAM |
| dc.subject.none.fl_str_mv | pitahaya amarilla, estados de madurez, temperaturas, calidad postcosecha. Yellow pitahaya maturity stages temperatures postharvest quality |
| dc.title.none.fl_str_mv | Quality of yellow pitahaya (Selenicereus megalanthus) in different states of maturity and storage temperatures Calidad de pitahaya amarilla (Selenicereus megalanthus) en diferentes estados de madurez y temperaturas de conservación |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| description | 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. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | RevESPAM_bffd7976970ca8819e7e15ef9406d30b |
| identifier_str_mv | 10.51260/revista_espamciencia.v12i2.233 |
| instacron_str | ESPAM |
| institution | ESPAM |
| instname_str | Escuela Superior Politécnica Agropecuaria de Manabí |
| language | spa |
| network_acronym_str | RevESPAM |
| network_name_str | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| oai_identifier_str | oai:ojs.pkp.sfu.ca:article/233 |
| publishDate | 2021 |
| publisher.none.fl_str_mv | Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López |
| reponame_str | Revistas Escuela Superior Politécnica Agropecuaria de Manabí |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Revistas Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabí |
| repository_id_str | 0 |
| spelling | Quality of yellow pitahaya (Selenicereus megalanthus) in different states of maturity and storage temperaturesCalidad de pitahaya amarilla (Selenicereus megalanthus) en diferentes estados de madurez y temperaturas de conservaciónVera Vera, Annabell EloísaLópez Vera, Yenny AlexandraGuillen Mendoza, Saskia ValeriaVelásquez Cedeño, Sofía del RocíoChila Chila, Cristian Fernandopitahaya amarilla, estados de madurez, temperaturas, calidad postcosecha.Yellow pitahayamaturity stagestemperaturespostharvest qualityIn 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.En la presente investigación se evaluó el efecto de tres estados de madurez (inicial, media y completa) sobre las propiedades físicoquímicas de los frutos de pitahaya amarilla (Selenicereus megalanthus), en dos temperaturas de conservación (zonas cálidas 26,8ºC y controlada 20ºC). Las variables registradas fueron: peso del fruto (g), diámetro (mm), firmeza (newtons/cm2), sólidos solubles (grados Brix°), pH y acidez titulable. Los datos se sometieron a un análisis de varianza y separación de medias con prueba de Tukey al 5%. El estado de madurez inicial a temperatura controlada presentó la menor reducción de peso (125,04 g), pH (4,18) y mayor reducción de la acidez (17,0) y firmeza (6,0 N/cm2) a excepción del diámetro (57,5mm) y sólidos solubles (16,9 Brix°) que presentaron mejores resultados en los frutos cosechados a madurez completa en temperatura controlada.Escuela Superior Politécnica Agropecuaria de Manabí Manuel Félix López2021-12-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlapplication/ziphttps://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/23310.51260/revista_espamciencia.v12i2.233Revista ESPAMCIENCIA; Vol. 12 Núm. 2 (2021): REVISTA ESPAMCIENCIA 2021; 141-1511390-8103reponame:Revistas Escuela Superior Politécnica Agropecuaria de Manabíinstname:Escuela Superior Politécnica Agropecuaria de Manabíinstacron:ESPAMspahttps://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/233/286https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/233/398https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/233/557info:eu-repo/semantics/openAccess2025-02-25T14:40:11Zoai:ojs.pkp.sfu.ca:article/233Institucionalhttp://revistasespam.espam.edu.ec/Universidad públicahttp://www.espam.edu.ec/http://revistasespam.espam.edu.ec/oai.Ecuador.1390-81031390-597Xopendoar:02025-02-25T14:40:11Revistas Escuela Superior Politécnica Agropecuaria de Manabí - Escuela Superior Politécnica Agropecuaria de Manabífalse |
| spellingShingle | Quality of yellow pitahaya (Selenicereus megalanthus) in different states of maturity and storage temperatures Vera Vera, Annabell Eloísa pitahaya amarilla, estados de madurez, temperaturas, calidad postcosecha. Yellow pitahaya maturity stages temperatures postharvest quality |
| status_str | publishedVersion |
| title | Quality of yellow pitahaya (Selenicereus megalanthus) in different states of maturity and storage temperatures |
| title_full | Quality of yellow pitahaya (Selenicereus megalanthus) in different states of maturity and storage temperatures |
| title_fullStr | Quality of yellow pitahaya (Selenicereus megalanthus) in different states of maturity and storage temperatures |
| title_full_unstemmed | Quality of yellow pitahaya (Selenicereus megalanthus) in different states of maturity and storage temperatures |
| title_short | Quality of yellow pitahaya (Selenicereus megalanthus) in different states of maturity and storage temperatures |
| title_sort | Quality of yellow pitahaya (Selenicereus megalanthus) in different states of maturity and storage temperatures |
| topic | pitahaya amarilla, estados de madurez, temperaturas, calidad postcosecha. Yellow pitahaya maturity stages temperatures postharvest quality |
| url | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/233 |