Integrated Postharvest of Pitahaya fruits (Hylocereus ocamponis) stored at different temperaturs

Pitahaya (Hylocereus spp.) has been placed successfully in the global fruit market due to its exotic appearance and pleasant flavor; however, short postharvest life limited marketing national international markets. The final quality of fruits depend on state maturity which is harvested, as well storage conditions. aim this study was assess behavior pitahaya (H. ocamponis) harvested during two states (pre-consumer consumption maturity), stored at 6 ± 1°C 22 3 °C for 24 days. color, firmness, epicarp thickness, weight loss, soluble solids, total sugars, betalains, phenolic compounds antioxidant activity showed significant changes period. preserved room temperature maintained their firmness color epicarp, content sugars betalains 9 days storage, but from 16th day, they rottenness degradation betalains. In contrast, refrigeration presented a lower greater reaching shelf life. pulp °C, an apparent higher concentration associated with water loss fruit.