Changes in the physicochemical properties of yellow pitahaya (Hylocereusmegalanthus) during storage

Fresh fruits are essential for their flavor and nutritional value, and storage is one factor that decreases their shelf life. Low temperature or cold storage is a strategy to prolong the shelf life and maintain quality. Yellow pitahaya (Hylocereus megalanthus) was collected during the 2023 season, during May in the district of Magdalena (Chachapoyas, Amazonas, Peru). This study evaluated the physicochemical properties of yellow pitahaya stored at different conditions (room temperature, 2°C, and 4°C) every 15 days: Water activity, pH, total soluble solids (TSS), titratable acidity (TA), maturity index, antioxidant activity (by DPPH and ABTS) were also determined. The results showed significant changes in the physicochemical properties of pitahaya stored at different temperatures. The pitahaya stored at room temperature had higher water activity than samples stored at 2°C and 4°C, decreasing their solid content. The color of pitahaya also varied with the storage temperature, being 2°C ideal for maintaining the color. Therefore, storage at low temperatures slows down the degradation of the fruit, although precautions should be taken due to its susceptibility to physiological changes. Proper storage of pitahaya is essential to maintain its freshness and nutritional value.