Caracterización poscosecha de la calidad del fruto de pitahaya amarilla Selenicereus megalanthus y roja Hylocereus indatus
Fecha
2014
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Facultad de Ciencias Agrarias Universidad de Guayaquil
Resumen
Durante octubre del 2013 y mayo del 2014 se llevó un estudio sobre la caracterización poscosecha de la calidad del fruto de pitahaya amarilla (Selenicereus megalanthus) y la pitahaya roja (Hylocereus undatus), cuyo objetivo general fue determinar las características organolépticas y sensoriales, así como el patrón de maduración del fruto de la pitahaya amarilla y roja cultivada en Ecuador.
Para lograr este propósito se evaluaron durante 15 días, a partir de la cosecha, varios estándares de calidad del fruto, tales como: pérdida de peso, materia seca, sólidos solubles totales, acidez titulable, coloración del exocarpo, relación de madurez y daños relacionados por el ataque de
agentes bióticos. Los resultados indicaron que el fruto en ambas especies pierde aproximadamente un 16,98 % del peso de la fruta al final de la poscosecha; los valores de materia seca decrecen hasta un 15 y 17 % al final de la maduración para pitahaya roja y amarilla, respectivamente. En cuanto a la
concentración de azúcares totales, tanto en pitahaya roja como amarilla se verifica un ligero patrón de respiración climatérica al inicio de la maduración, luego el proceso se detiene y presenta un patrón típico de respiración no climatérica. Los valores de acidez titulable del fruto fueron similares en ambos
cultivares y oscilaron entre 1,20 y 1,28 % en forma general. 2 En pitahaya amarilla, una vez cosechado el fruto, éste genera un ligero incremento de la calidad del color hasta tres días después de la cosecha (de
27,27 a 29,74), cayendo hacia el final del experimento (de 29,74 a 6,65) La pitahaya roja expresa un sostenido incremento de la calidad del color desde el momento de la cosecha hasta 15 días después de ésta (desde 27,5 a 37,2). La relación de madurez se expresa más alta en pitahaya amarilla en el día 12 de la poscosecha (14,69) y en el día tres en pitahaya roja (8,93), siendo los valores en términos generales más altos en la primera de las especies mencionadas. Por último, la pitahaya roja es muy susceptible en poscosecha al ataque de hongos, tales como: Colletotrichum, Cladosporium, Verticillium, y Penicillium. En este estudio, y con base en las variables evaluadas, se verificó la tendencia de la pitahaya a mostrar un patrón de respiración no climatérica.
Between october 2013 and may 2014, a study was carried out on the post-harvest characterization of the quality of two different types of dragon fruit: yellow pitahaya (selenicereus megalanthus ) and red pitahaya (hylocereus undatus). The overall objective was to determine the organoleptic and sensory characteristics and the ripening pattern of yellow and red dragon fruit grown in Ecuador. To achieve this purpose, for 15 days after harvest, we evaluated various standards of fruitquality, such as weight loss, dry matter, total soluble solids matter, titratable acidity, coloration of the exocarp, maturity ratio, and damage related to attack by biotic agents. The results indicated that in both species the fruit lost about 16.98% its weight at the end of post-harvest period; dry matter values decreased to 15 and 17 % at the end of maturation for red and yellow pitahaya, respectively. As for the concentration of total sugars in both the red pitahaya and the yellow one, it was verified that there is a light pattern of climacteric respiration at the beginning of maturation, and then the process stops and a typical non-climacteric pattern of respiration presents. The values of titratable acidity of the fruit were similar in the two cultivars, mostly ranging between 1.20 and 1.28 %. After harvest of the yellow pitahaya, this generates a slight increase in color quality up to three days after harvest (27.27 to 29.74), which fell toward the end of the experiment (from 29.74 to 6.65). The red pitahaya, however, expressed a sustained increase in color quality for 15 days after harvest time (from 27.5 to 37.2). 4 The maturity ratio was highest in the yellow pitahaya on post-harvest day 12 (14.69) and on the third day after harvest in the red species (8.93), with higher values in general terms in the former species. Finally, the red pitahaya is very susceptible to postharvest attack by fungi, such as Colletotrichum, Cladosporium, Verticillium and Penicillium. Based on the variables evaluated in this study, it was verified that pitahaya show a pattern of non-climacteric respiration.
Between october 2013 and may 2014, a study was carried out on the post-harvest characterization of the quality of two different types of dragon fruit: yellow pitahaya (selenicereus megalanthus ) and red pitahaya (hylocereus undatus). The overall objective was to determine the organoleptic and sensory characteristics and the ripening pattern of yellow and red dragon fruit grown in Ecuador. To achieve this purpose, for 15 days after harvest, we evaluated various standards of fruitquality, such as weight loss, dry matter, total soluble solids matter, titratable acidity, coloration of the exocarp, maturity ratio, and damage related to attack by biotic agents. The results indicated that in both species the fruit lost about 16.98% its weight at the end of post-harvest period; dry matter values decreased to 15 and 17 % at the end of maturation for red and yellow pitahaya, respectively. As for the concentration of total sugars in both the red pitahaya and the yellow one, it was verified that there is a light pattern of climacteric respiration at the beginning of maturation, and then the process stops and a typical non-climacteric pattern of respiration presents. The values of titratable acidity of the fruit were similar in the two cultivars, mostly ranging between 1.20 and 1.28 %. After harvest of the yellow pitahaya, this generates a slight increase in color quality up to three days after harvest (27.27 to 29.74), which fell toward the end of the experiment (from 29.74 to 6.65). The red pitahaya, however, expressed a sustained increase in color quality for 15 days after harvest time (from 27.5 to 37.2). 4 The maturity ratio was highest in the yellow pitahaya on post-harvest day 12 (14.69) and on the third day after harvest in the red species (8.93), with higher values in general terms in the former species. Finally, the red pitahaya is very susceptible to postharvest attack by fungi, such as Colletotrichum, Cladosporium, Verticillium and Penicillium. Based on the variables evaluated in this study, it was verified that pitahaya show a pattern of non-climacteric respiration.
Descripción
pdf
Palabras clave
CARATERIZACION, ACIDEZ TITULABLE, PITAHAYA AMARILLA ROJA-ECUADOR, CROMATIZACION, SOLIDOS SOLUBLES, MATERIA SECA
Citación
Alvarado Romero, José Apolonio(2014):Caracterización poscosecha de la calidad del fruto de pitahaya amarilla (Selenicereus megalanthus) y roja (Hylocereus undatus)