Fresh-cut pitahaya (Selenicereus spp.) 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 (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.
Jamanca-Gonzales et al. (Wed,) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: