A comparative analysis of red and white dragon fruit pulp and juice characteristics.

To ascertain their potential applications in the food industry, dragon fruit varieties, namely H. undatus and H. polyrhizus, were thoroughly analyzed for their physical, nutritional, and phytochemical properties. The focus was on pulp and juice, emphasizing color, mineral content, proximate analysis, and phytochemical constituents. Red flesh dragon fruit displayed a bright pink color, a slightly smaller length (9.1 cm), and a larger diameter (8.3 cm) compared to white flesh dragon fruit (9.9 cm length, 7.53 cm diameter). Red flesh dragon fruit also exhibited higher circumference and weight. White flesh dragon fruit demonstrated superior juice yield (36.23 %) compared to red flesh dragon fruit (35.28 %). Red flesh dragon fruit had higher levels of total sugar (8.45 %), protein (1.36 %), and ascorbic acid (19.83 mg/100g) in its pulp. It also showed elevated mineral content of calcium, magnesium, and phosphorus. Conversely, white flesh dragon fruit had higher fat content (0.65 %) and carbohydrate content (9.76 %) in its pulp. White flesh dragon fruit displayed brighter color characteristics with higher L*, a*, and b* values. Phytochemical analysis revealed the presence of betacyanin in red flesh dragon fruit (30.87 mg/100g) but not in white flesh dragon fruit. Red flesh dragon fruit exhibited significantly higher total phenolic content in pulp (49.67 mg GA/100g) and juice (41.25 mg GA/100g) than white flesh dragon fruit. These findings highlight substantial differences (P < lt; 0.05) between red and white flesh dragon fruit in physical, nutritional, and phytochemical aspects, offering valuable insights for their incorporation into diverse food products, such as beverages and ice cream.