Effect of Ripening Stages on Shelf Life and Quality of Pitaya Fruits during Storage

Aims: The study objective was to determine the harvest point of red pitaya produced in the north of Minas Gerais, Brazil, according to physical and chemical changes during refrigerated storage.

Study Design: The experiment was conducted through a completely randomized design in a 3 x 5 factorial scheme composed of three treatments (ripening stages) and five post-harvest assessment days (0, 5, 10, 15 and 20), with four repeats of four fruits per experimental unit.

Study Place and Duration: The experiment was conducted in a cold chamber at the State University of Montes Claros, Brazil, between July and August 2018.

Methodology: The following quality parameters were assessed: fruit fresh mass, length and diameter at harvest point, color, firmness, soluble solid content, titratable acidity, total sugars, reducing and non-reducing, pH and amide, during storage.

Results: There was no significant difference for fresh mass, length and diameter as a function of ripening stages. Ripening stages 2 and 3 presented higher soluble solid content means.

Conclusion: Considering the conditions of northern Minas Gerais, harvest should happen at stages 2 or 3, when fruits have a brighter red hue, that is, are more attractive and of easier identification by producers. In addition, pitayas at these stages have higher soluble solid contents and reduced pulp acidity during storage in relation to fruits harvested at S1.