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The effect of ripening stage on fruit quality after storage of yellow pitaya.

Author(s) : NERD A., MIZRAHI Y.

Type of article: Article

Summary

Some physicochemical properties and flavour quality were determined in yellow pitaya (Selenicereus megalanthus) fruits harvested either at the beginning of ripening, or when they reached good eating quality, and then stored for up to 4 weeks at either 10 or 20 deg C. Colour-break fruits stored at 10 deg C ripened only after being transferred to 20 deg C. Fruits harvested at the advanced colour stage and stored at 10 or at 20 deg C were also studied. Differences in taste, soluble sugar content and acidity, as well as physical properties are given for both groups.

Details

  • Original title: The effect of ripening stage on fruit quality after storage of yellow pitaya.
  • Record ID : 1999-3639
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 15 - n. 2
  • Publication date: 1999/02

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