Abstract
Pitahaya fruits have an attractive color and flavor for the consumer. However, it presents post-harvest handling problems during storage, which limits its commercialization to distant markets. The objective of this research was to evaluate the physicochemical parameters and antioxidant capacity of Queen purple pitahaya fruits, stored at 13 ± 1 °C and 27 ± 1 °C. Queen purple pitahaya fruits were harvested in Compostela, Nayarit, Mexico and the variables of mass loss, firmness, color, pH, total soluble solids, titratable acidity, antioxidant capacity and phenolic compounds were analyzed. Pitahaya fruits stored at 27 ± 1 °C had an average shelf life of 12 days, while those stored at 13 ± 1 °C extended up to 16 days. Fruits stored at 13 ± 1 °C presented less mass loss, greater firmness, acidity and antioxidant capacity with the FRAP method. Likewise, the total soluble solids, pH and antioxidant capacity evaluated by DPPH and ABTS of pitahaya fruits were similar at both temperatures. The red color with a bright pink tone of the shell was accentuated, losing its brightness, until the last day of storage, presenting a red color with purple tones, at both temperatures. It was concluded that the quality parameters, mass loss and firmness are not affected at 13 ± 1 °C, delaying the accumulation of phenolic compounds and antioxidant capacity for up to eight days in Queen purple pitahaya fruits.
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