Physical properties of irradiated red pitaya (Hylocereus costaricensis) during storage
DOI:
https://doi.org/10.15392/2319-0612.2024.2751Palabras clave:
red pitaya, Foods irradiation, Storage time, texture and colorResumen
This study evaluated the impact of gamma irradiation on some physical properties of red pitaya (Hylocereus costaricensis) during two periods of refrigerated storage. For this purpose, pitaya fruits were irradiated with doses of 1.0 and 3.5 kGy and compared with non-irradiated samples for up to 14 days. The results indicate that irradiation significantly influenced the texture and color of the fruit. For a dose of 1.0 kGy, it had the greatest effect on the elasticity of the peel, while 3.5 kGy better preserved the initial color. In terms of total solids (°Brix), the samples irradiated at 3.5 kGy showed the highest initial values, stabilizing over the storage period. In addition, water activity (aw) remained high in all samples, with no significant differences between the irradiated and non-irradiated doses, suggesting a high microbiological risk without irradiation-induced changes. These results showed that gamma irradiation of pitaya fruit can be effective in maintaining pitaya quality during storage, although lower doses have more beneficial effects on certain properties. Further studies are needed to explore the effects of irradiation on other characteristics and to further extend the shelf life of the fruit.
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Derechos de autor 2024 Luz Merida Rondan Flores, B. G. Negrão, J.P.A.A. Barros, S. E. Kitahara, A.L.C.H. Villavicencio
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
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