July 02, 2025 | Physiological and Molecular Plant Pathology |
The study, conducted by Shanghai Ocean University in China, examined the impact of transport vibration on the quality of red pitaya (Hylocereus spp.) during storage and transport. It also evaluated whether low-temperature conditions could mitigate vibration-induced damage.
Researchers assessed several quality indicators, including weight loss, fruit hardness, respiration rate, cell membrane permeability, malondialdehyde (MDA) content, vitamin C (Vc) levels, and water migration. Results showed that vibration significantly affected fruit quality, especially at room temperature (20 °C). After 72 hours of vibration, weight loss at 20 °C was more than twice that observed at 8 °C. Vibrated fruits stored at 20 °C also exhibited increased respiration, higher MDA levels, reduced hardness, greater cell membrane damage, and faster vitamin C degradation compared to those kept at 8 °C.
Low-temperature storage (8 °C) helped maintain sensory quality, with vibrated fruits retaining acceptable scores even after 12 days. Additionally, cold storage reduced the proportion of free water, which is linked to tissue damage and deterioration.
The findings suggest that low-temperature conditions during storage and transport can effectively reduce the mechanical damage caused by vibration in red pitaya. Implementing such measures may help preserve fruit quality and extend shelf life during distribution.
