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January 17, 2024 | International Journal of Fruit Science |

Conducted by South China Agricultural University, this study examines the variations in fruit quality among different batches of pitaya within the same year in Guangzhou, South China. Eleven pitaya varieties were evaluated using 14 different indexes to assess fruit quality. The study employed comparative analysis and principal component analysis (PCA) for comprehensive evaluation and ranking.

Results revealed that pitaya with red peels and red pulp had a longer fruiting period and could yield more batches of fruit. Fruit weight significantly varied among the 11 varieties, except for “Guanhuahong.” Fruits from the 2^nd and 3^rd batches exhibited higher edible rates compared to others. Various attributes such as hardness, total sugar, total acid, betalain, total phenol, and flavonoids showed significant differences between batches.

PCA results suggested that certain batches generally exhibited heavier fruit with better color and texture, while others contained more stable antioxidant compounds. Batches picked during specific months demonstrated differences in fruit size, texture, sugar content, and acidity. The study concludes that climate conditions likely influence the variation in pitaya fruit quality and recommends harvesting batches from September to November for better quality and economic value. This research offers practical insights and a theoretical foundation for optimizing pitaya production.

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