March 21, 2025 | Journal of Food Processing and Preservation |
Researchers from Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Peru, and the University of Milan, Italy, conducted a study to evaluate how maturity stage (M) and storage time (T) affect the physicochemical and bioactive properties of yellow pitahaya (Hylocereus megalanthus). Yellow pitahaya presents postharvest challenges due to changes in quality characteristics during ripening and storage.
Fruits at three maturity stages—green, semiripe, and ripe—were collected and stored at 16°C with 85% relative humidity for up to 20 days. Quality parameters were assessed at Days 1, 5, 10, 15, and 20. The study examined fruit dimensions, firmness, moisture, pH, soluble solids, acidity, color, and bioactive components.
The results showed that maturity stage significantly influenced fruit size, firmness, and moisture, while storage time primarily affected weight loss, pH, soluble solids, and acidity. Color was sensitive to both factors. Green fruits were smaller and firmer, while ripe fruits had thinner epicarp and higher bioactive values. Over time, decreases were observed in volume, epicarp thickness, and acidity, while mesocarp + endocarp proportion, color intensity, and pH increased.
The findings indicate that semiripe and ripe fruits offer better bioactive and physicochemical properties, providing practical guidance for optimizing harvest timing and postharvest handling of yellow pitahaya.
