ISHS Acta Horticulturae 875: Southeast Asia Symposium on Quality and Safety of Fresh and Fresh-Cut Produce
EFFECT OF STORAGE TEMPERATURES ON THE PHYSIOLOGICAL AND BIOCHEMICAL PROPERTIES OF HYLOCEREUS POLYRHIZUS |
| Authors: | V. Punitha, A.N. Boyce, S. Chandran |
| Keywords: | red fleshed dragon fruit, temperature, fruit quality, harvest maturity |
| DOI: | 10.17660/ActaHortic.2010.875.16 |
| Abstract:
Dragon fruit, Hylocereus polyrhizus is a type of climbing cacti that have been introduced as exotic fruit crop. This fruit which is also known as pitaya in Latin America, is a fleshy berry with thick peel enclosing delicately flavoured and seedy red pulp. An understanding of the postharvest characteristics is essential for the successful market introduction of dragon fruit. One of the postharvest parameter is the optimum storage temperature at which a commodity will have the longest marketable life with minimal loss of quality. In this study, three different temperatures were evaluated, low (6°C), intermediate (16°C) and high (ambient) (23°C±2) for 14 days. Samples were analysed for peel colour, fruit firmness, total soluble solids, pH, total sugar and total reducing sugar. Attributes showing greatest tendency to be affected in storage temperature include reduction in fruit firmness and increase in peel colour. Total soluble solids values were maintained at 6°C as opposed to high temperature in which the values decreased especially at 16°C. Furthermore, the percentage of reduction of total sugar, total reducing sugar was less in fruit kept at low temperature while pH value increased gradually regardless of storage temperature. Based on the visual appearance and organoleptic properties, fruit kept at 6°C resulted in better storage condition compared to intermediate and ambient. | |
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