SHELF LIFE OF PITAYA (Stenocereus pruinosus) FRUITS AFFECTED BY TEMPERATURE AND THE USE OF BIOPOLYMERS OF GUAR GUM
Keywords:
Stenocereus pruinosus, biopolymeric coatings, pitaya fruit, postharvest, refrigerationAbstract
Pitaya (Stenocereus pruinosus) produces a fruit with high commercialization potential, but with shelf life limited to few days at natural ambient conditions. The objective of the work was to evaluate the effect of a refrigerated storage, together with the application of a biopolymer, on the quality parameters and the postharvest life of pitaya fruits. A storage at 25 and 12 °C was conducted with fruits treated with a biopolymer based on guar gum and beeswax (Gg), with thyme essential oil (Eo), with Gg+Eo, and without any coating (Control). The storage at 25 °C allowed shelf life to be of 6 d. The use of refrigeration at 12 °C, combined with biopolymers of guar gum and beeswax, maintained quality characteristics such as color, firmness, appearance, betalains content, phenolics content, and antioxidant activity, and allowed lengthening shelf life by 15 d.
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