Influence of Maturity Stage and Storage Time on Physicochemical and Bioactive Properties of Yellow Pitahaya ( <i>Hylocereus megalanthus</i> )

Postharvest handling and storage of yellow pitahaya ( Hylocereus megalanthus ) posed challenges due to the variability in physicochemical and bioactive properties at different maturity ( M ) stages and over time. This study is aimed at assessing the influence of the M and storage time ( T ) on the physicochemical and bioactive characteristics of yellow pitahaya. Fruits at three M stages (green, semiripe, and ripe) were collected, stored at 16°C with 85% relative humidity, and evaluated over 20 days (Days 1, 5, 10, 15, and 20). The research analyzed how M and T affected key quality attributes and bioactive components, identifying the M stage that optimized these properties for consumption. Physicochemical changes, as well as chemical composition and antioxidant capacity of 1‐day fruit powders, were assessed. Fruit dimensions, moisture, and firmness were mainly influenced by M , while weight loss, pH, soluble solids, and acidity were influenced by T . Color showed significant sensitivity to both factors. Green fruits were the smallest, with the highest firmness and lowest volume, while ripe fruits had the lowest epicarp percentage and thickness. During storage, significant reductions in dimension, volume, epicarp thickness, soluble solids, and acidity were observed, while weight loss, mesocarp + endocarp, color, pH, and M index increased. Chemical composition and bioactive properties varied notably with M stage, with semiripe and ripe fruits exhibiting the most favorable bioactive characteristics. In conclusion, both M and T significantly influenced most physicochemical and bioactive properties of yellow pitahaya, highlighting the semiripe and ripe stages as optimal for harvest, offering practical insights for improving postharvest handling and storage practices.