Physicochemical characterization of four varieties of prickly pear (Opuntia spp.)

Objective: To characterize the physicochemical properties of the pulp from four varieties of prickly pear collected in three localities from the municipality of Salinas, San Luis Potosí. Design/Methodology/Approach: The following characteristics were recorded in 15 fruits of each variety: fruit size (equatorial and polar diameter), fresh biomass of total fruit, peel, and locule. Nine fruits per replicate were used (one fruit equals one replicate) to analyze moisture, ash content, total soluble solids, pH, titratable acidity, and total soluble sugars. Results: The physical differences of the fruits, total fresh weight, and equatorial and polar diameter match the typical characteristics of each variety. The largest fruits were (in descending order): Cristalina, Fafayuca, Naranjona, and Cardona. The highest moisture percentage (87.34%) was reported in Cristalina. Varieties such as Fafayuca from La Reforma and Naranjona from Salinas de Hidalgo had the highest and lowest concentration of total soluble sugars (25.84 and 11.46 g 100 g-1 FW, respectively). The fruits had a titratable acidity from 0.01 to 0.03% citric acid, while total soluble solids ranged from 11.60 to 15.84 °Brix. Study Limitations/Implications: Harvesting was based on the visual parameters established by the farmers. Findings/Conclusions: Fruits harvested from backyard orchards (<500 m2) had fruits of greater weight, which are used for self-consumption. The amount of total soluble solids and total soluble sugars per variety was different between localities, indicating that farmers from different localities have different harvesting criteria.