Quality of pitahaya fruits (Selenicereus megalanthus Haw.) subjected to different coatings during storage
DOI:
https://doi.org/10.18041/1900-3803/entramado.1.8507Keywords:
Ripening, Firmness, Respiration, Color, CoatingsAbstract
Yellow pitahaya is very susceptible to mechanical damage during shelf life, which generates considerable economic losses, which can be mitigated through the application of coats. Therefore, the effect of edible coatings on the postharvest quality of yellow pitahaya fruits was evaluated in order to maintain quality for longer. A completely randomized three-treatment design was used (cerabrix, natural wax and control without application) was used.Wax applications in pitahaya fruits decreased PM by an average of 21% during storage, especially the cerabrix coating. The firmness of the fruits decreased drastically from six days after harvest, when going from 51.2 to 7.3 N. During the postharvest, the pitahaya fruits showed an increase in IR when going from 10.48 to 26.35 mg.kg-1.h-1 of CO2, in addition, the pH increased from 4.13 to 5.17, while the TSS, TTA and MI decreased, however, the application of cerabrix maintained the lowest values of TSS. Fruits with edible coating application showed lower luminosity values at the end of storage (L* = 62.6) with a darker hue than fruits without application (L*= 66.4), which maintained the characteristic yellow color of the pitahaya.The application of edible coatings did not affect the organoleptic characteristics of pitahaya fruits.
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