Post harvest quality of dragon fruit (Hylocereus undatus Haw.) in three maturity stages

The objective of the research was to evaluate the post-harvest quality of red dragon fruit in three stages of maturity. The treatments were initial maturity (25-50%), average (50-75%) and complete (75-100%), depending on the skin color. The fruits were stored in a cold room at 20 ° C. The design was completely randomized with three treatments, seven replicates and 21 experimental units. The experimental unit was made up of 20 fruits. Weight, firmness, total soluble solids, acidity and maturity index were recorded at 0, 3, 6 and 9 days after harvest. The fruit weight was significantly influenced by the maturity stages (p <0.05), and showed a linear reduction in time, regardless of the state of maturity, where the complete stage of maturity experienced the greatest reduction. Firmness of the fruit showed a similar behavior to the weight; however, there were not statistically significant differences between maturity stages (p> 0.05). Acidity and total soluble solids also showed a downwardly linear behavior over time, statistically significant differences (p <0.05) were found between treatments, complete maturity stage obtained the highest acidity and concentration of Brix degrees at all evaluated stages. The maturity index was significantly affected by the maturity stages (p <0.05), showing a notable increase in time, where the values ​​reached were less than 40, which is ideal for its consumption. It is concluded that the maturity stage influences the post-harvest quality of the fruit, except for firmness.

• Main Author: Velásquez Cedeño, Sofía del Rocío (author)
• Other Authors: Guillen Mendoza, Saskia Valeria (author), Cedeño García, Galo Alexander (author), Mendoza Vargas, José Javier (author), Ormaza Cedeño, Katty Paola (author)
• Format: article
• Language: spa
• Published: 2019
• Subjects: Hylocereus undatus; estados de madurez; calidad poscosecha; maturity stages; postharvest quality
• Online Access: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/182