Análisis poscosecha de frutos de pitahaya amarilla (Cereus triangularis Haw.), a distintos niveles de madurez y temperatura
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J. Selva Andina Biosph.
Abstract
Las frutas de pitahaya amarilla (Cereus triangularis Haw.), tienden a sufrir un rápido deterioro una vez cosechadas. Con el objetivo de estudiar las condiciones óptimas de almacenamiento para preservar su vida útil, se evaluó la calidad poscosecha de la pitahaya amarilla en almacenamiento, combinando la temperatura (factor A) con dos niveles: A1(ambiente) 16±4 ºC y HR de 79 %, A2 (frío) 6±2 ºC y HR de 72-92%, y el estado fisiológico (factor B), con tres niveles: B1 fruto tierno (15-25 % color amarillo), B2 fruto pintón (50 % color amarillo), y B3 fruto maduro (75-90% color amarillo). Se estudiaron las características físico-químicas con un tiempo máximo de 26 días de duración del ensayo y las determinaciones se hicieron dos veces por semana: pérdida de peso (PP), sólidos solubles totales (SST), potencial de hidrógeno (pH), acidez titulable (AT) e índice de madurez (IM). Las variables fueron comparadas mediante una prueba de media según Tukey (p˂0.05). No se observaron diferencias significativas en cuanto a PP (13.5 % al ambiente y 9.3 % en frio en promedio) y SST entre los tratamientos (18.8 promedio al ambiente y 18.6 promedio en frio). Las frutas de pitahaya almacenadas al frío y con un estado de madurez pintona (A2B1) tuvieron un menor pH (4.77) existiendo diferencia entre los tratamientos al ambiente (factor A) y en frio (factor B), una mayor AT tuvo (A2B1) con 3.02 con diferencia significativa entre el factor A y B, el menor IM en el día 0 tuvo el tratamiento A1B1 con 8.93, llegando a los 26 días a 20.20, existiendo diferencia significativa entre los tratamientos del factor A y el B.
The fruits of yellow pitahaya (Cereus triangularis Haw.), Tend to suffer rapid deterioration once harvested. In order to study the optimum storage conditions to preserve its useful life, the postharvest quality of the yellow pitahaya in storage was evaluated, combining the temperature (factor A) with two levels: A1 (ambient) 16±4 ºC and HR of 79%, A2 (cold) 6±2 ºC and HR of 72-92%, and the physiological state (factor B), with three levels: B1 tender fruit (15-25% yellow color), B2 pinton fruit (50% yellow), and B3 ripe fruit (75-90% yellow). The physico-chemical characteristics were studied with a maximum time of 26 days of the test and the determinations were made twice a week: weight loss (PP), total soluble solids (SST), hydrogen potential (pH), acidity titulable (AT) and maturity index (IM). The variables were compared by means of an average test according to Tukey (p˂0.05). No significant differences were observed in PP (13.5% to the environment and 9.3% in cold on average) and SST among the treatments (18.8 average to the environment and 18.6 average in cold). The fruits of pitahaya stored in the cold and with a state of mature pintona (A2B1) had a lower pH (4.77), there being a difference between the treatments to the environment (factor A) and cold (factor B), a higher AT had ( A2B1) with 3.02 with a significant difference between factor A and B, the lowest MI on day 0 had the A1B1 treatment with 8.93, reaching 26 days at 20.20, there being a significant difference between the treatments of factor A and B.
The fruits of yellow pitahaya (Cereus triangularis Haw.), Tend to suffer rapid deterioration once harvested. In order to study the optimum storage conditions to preserve its useful life, the postharvest quality of the yellow pitahaya in storage was evaluated, combining the temperature (factor A) with two levels: A1 (ambient) 16±4 ºC and HR of 79%, A2 (cold) 6±2 ºC and HR of 72-92%, and the physiological state (factor B), with three levels: B1 tender fruit (15-25% yellow color), B2 pinton fruit (50% yellow), and B3 ripe fruit (75-90% yellow). The physico-chemical characteristics were studied with a maximum time of 26 days of the test and the determinations were made twice a week: weight loss (PP), total soluble solids (SST), hydrogen potential (pH), acidity titulable (AT) and maturity index (IM). The variables were compared by means of an average test according to Tukey (p˂0.05). No significant differences were observed in PP (13.5% to the environment and 9.3% in cold on average) and SST among the treatments (18.8 average to the environment and 18.6 average in cold). The fruits of pitahaya stored in the cold and with a state of mature pintona (A2B1) had a lower pH (4.77), there being a difference between the treatments to the environment (factor A) and cold (factor B), a higher AT had ( A2B1) with 3.02 with a significant difference between factor A and B, the lowest MI on day 0 had the A1B1 treatment with 8.93, reaching 26 days at 20.20, there being a significant difference between the treatments of factor A and B.
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Vol. 5, No. 2