Effect of combined hurdle technology treatments on the quality characteristics of minimally processed pitahaya

<ns3:p>Fresh-cut pitahaya (<ns3:italic>Selenicereus spp.</ns3:italic>) faces significant postharvest challenges due to rapid quality deterioration. This study evaluated the effects of combined preservation treatments (ascorbic acid, calcium chloride, and UV-C light) on the physicochemical, textural, and sensory properties of pitahaya during refrigerated storage. The experimental design evaluated eight treatments analysing quality parameters (physicochemical, bioactive, color, texture, and sensory). Results demonstrated that UV-C light treatment (T4) preserved color stability most effectively, showing the lowest ΔE values (<4.6) until day 12 of storage, while maintaining soluble solids content between 14.4–17.9°Brix. The combined treatment of ascorbic acid + calcium chloride + UV-C light (T8) showed greater stability over storage time, bioactive compounds, maintaining the pH below 4.0 until day 12 and reaching intermediate scores of purchase intention, but overall liking values similar to the application of UV-C light (T4) and the control treatment (T1) (>6.3/9). However, the use of ascorbic acid (T2) or its combination with UV-C light (T6) reduced its consumer overall liking (5.8/9). Texture analysis revealed that while all treatments experienced progressive loss of firmness (>90% by day 15), T4 and T8 maintained their cohesiveness with better structural integrity compared to the control sample. The study concludes that the use of UV-C light offers optimal quality preservation, while the combined use of ascorbic acid (1%) with calcium chloride (1%) and UV-C light allows for an increase in bioactive compounds. UV-C light represents the most viable option for industrial application, given its balance between effectiveness and cost. Furthermore, it is suggested that UV-C light exposure times be optimized by combining it with edible coatings.</ns3:p>