SHELF LIFE OF PITAYA [Stenocereus pruinosus OTTO EX PFEIFF.) BUXB.] FRUIT AFFECTED BY TEMPERATURE AND GUAR GUM, BEESWAX, OLEIC ACID, AND THYME ESSENTIAL OIL COATINGS
Palabras clave:
Stenocereus pruinosus, biopolymeric coatings, pitaya fruit, postharvest, refrigerationResumen
Pitaya [Stenocereus pruinosus Otto ex Pfeiff.) Buxb.] produces fruit with high commercialization potential, but its shelf life is limited to few days. The objective of this study was to apply biopolymeric coatings to extend the shelf life of pitaya fruits at 25 °C and under refrigeration at 12 °C. The following variables were handled at each temperature: fruits without any treatment (Control), fruits coated with 1,000 ppm emulsion of thyme essential oil, and fruits coated with 1% emulsion of guar gum, 7.5% beeswax, and 7.5% oleic acid, without
essential oil, and with 1,000 ppm of thyme essential oil. Shelf life was 6 d at 25 °C, without
the beneficial effect of coatings, but increased to 15 d with refrigeration and coatings based
on guar gum, beeswax, and oleic acid, since fungal growth was delayed, and weight loss was
reduced. This allowed fresh appearance without significant modification of color, firmness,
pH, total soluble solids, titratable acidity, contents of soluble phenols and betalains, and
antioxidant capacity.
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