Cultivation, quality attributes, postharvest behavior, bioactive compounds, and uses of Stenocereus: A review

García‐Cruz, Leticia; Valle‐Guadarrama, Salvador; Guerra-Ramı́rez, Diana; Martínez-Damián, María Teresa; Zuleta-Prada, Holber

doi:10.1016/j.scienta.2022.111336

Cited by 11 publications

(6 citation statements)

References 55 publications

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“…La humedad superó el 82 % para los frutos rojos, amarillos y anaranjados, sin embargo, en la pitaya tinta el valor fue menor (78.7 %) y estadísticamente diferente. Estos resultados están ligeramente por abajo de los reportados entre el 85 % y el 89 % para distintas especies de Stenocereus (Pérez-Loredo, García-Ochoa & Barragán-Huerta, 2016;García-Cruz et al, 2022). El contenido de fibra total es el segundo componente más importante con valores entre 34 y 38 g kg -1 (Tabla I), valores superiores a los publicados de 5.3 y 16.3 g kg -1 para S. pruinosus y S. stellatus respectivamente (García-Cruz et al, 2022).…”

Section: Análisis Proximal Y Contenido Mineralunclassified

“…Estos resultados están ligeramente por abajo de los reportados entre el 85 % y el 89 % para distintas especies de Stenocereus (Pérez-Loredo, García-Ochoa & Barragán-Huerta, 2016;García-Cruz et al, 2022). El contenido de fibra total es el segundo componente más importante con valores entre 34 y 38 g kg -1 (Tabla I), valores superiores a los publicados de 5.3 y 16.3 g kg -1 para S. pruinosus y S. stellatus respectivamente (García-Cruz et al, 2022). La pitaya de color rojo mostró el mayor contenido de proteína (1.5 %) superando los valores mencionados por (Castro-Enríquez et al, 2020) para la misma especie (0.86 %), sin embargo, el contenido concuerda con lo descrito para Hylocereus spp.…”

Section: Análisis Proximal Y Contenido Mineralunclassified

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Caracterización fisicoquímica y compuestos bioactivos en los frutos de pitaya (Stenocereus thurberi) de cuatro colores

Hinojosa-Gómez

Muy-Rangel

2023

TIP RECQB

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En los frutos de pitaya silvestre (Stenocereus thurberi) se distinguen cuatro tipos diferentes de coloración (rojo, tinto, amarillo y anaranjado); el estudio se realizó en su estado de maduración y con base en los que presentaron estos colores, para a través de un análisis químico determinar su color, composición mineral, calidad química y nutracéutica. Los frutos tuvieron en promedio 83 % de humedad, 0.8 % de cenizas y 0.1 % de grasa. Los mayores contenidos de fibra total fueron de (38 g kg-1), SST (13.5 °Brix), glucosa (12.6 g 100 g-1), fructosa (6.1 g 100g-1), fenoles totales (1.9 mg EAG g-1) y capacidad antioxidante (ORAC, ABTS+) para el color anaranjado. Los valores altos de betacianinas (125.4 mg 100 g-1) y betaxantinas (275.1 mg 100 g-1) son valores reportados para el color tinto que también contiene un número mayor de minerales (K, Ca, Mg, Fe y Mn), seguidos de los frutos rojos con (N, Na y Cu), anaranjados (P, Zn) y amarillos (N, K). Los valores del ángulo de matiz para la pulpa en los cuatro colores de la pitaya se situaron en la región amarillenta-rojiza, revelando el color visual para cada fruto con el uso del software ColorHexa. La variabilidad en las características evaluadas estuvo influenciada por el color del fruto de pitaya.

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Section: Análisis Proximal Y Contenido Mineralunclassified

Caracterización fisicoquímica y compuestos bioactivos en los frutos de pitaya (Stenocereus thurberi) de cuatro colores

Hinojosa-Gómez

Muy-Rangel

2023

TIP RECQB

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“…and Stenocereus (A. Berger) Riccob. They have columnar stems that can reach up to 4 m in height without any kind of support [ 23 , 24 ] and very prickly fruits rarely reaching more than 400 g. These species either originate from the Caribbean region and northern South America [ 25 ] or are endemic to Mexico and the southern United States [ 26 ] and will not be discussed in this review.…”

Section: Taxonomy and Botanymentioning

confidence: 99%

Pitaya as a New Alternative Crop for Iberian Peninsula: Biology and Edaphoclimatic Requirements

Trindade,

Paiva,

Lacerda

et al. 2023

Plants

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Pitaya is one of the fruit species whose demand has increased in recent years due to the numerous health benefits and lucrative price of the fruit and its by-products. In Europe, the Iberian Peninsula and other Mediterranean countries are the ones with favorable climatic conditions for its cultivation. This document describes much of the history of pitaya in the Iberian Peninsula and the difficulties related to its cultivation. A bibliographical survey was carried out on the culture of pitaya in the world, focusing on the edaphoclimatic requirements, and on the possibility of this becoming a consolidated crop in the Iberian Peninsula. The relatively low water requirement of pitaya makes this crop sustainable among crops that require irrigation. In addition, we provide a perspective for use and research of this emerging crop. There has been an exponential growth of scientific publications on pitaya in the last decade; however, much more needs to be researched to know how to increase productivity as well as the sensory quality of fruits in different regions. This sustainable crop is a good option to diversify fruit production in the Iberian Peninsula.

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“…Pitayas, a common name employed for Stenocereus fruits, are attracting great attention as a source of natural colorants and have been employed to increase the attractiveness to consumers of food in general [ 24 , 25 , 26 ]. Based on the high content of betalains and phenolic compounds in Stenocereus fruits, a growing interest has been addressed to the identification of these compounds and their bioactivity [ 27 , 28 ]. Betalains, water-soluble nitrogenous pigments, have been reported to present diverse biological activities, such as antioxidant, anti-inflammatory, and anticarcinogenic properties [ 29 , 30 ].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Antimicrobial Effect of Biodegradable Films Containing Pitaya (Stenocereus thurberi) Extracts during the Refrigerated Storage of Fish

et al. 2023

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This study focused on the quality loss inhibition of fish muscle during refrigerated storage. Two parallel experiments were carried out that were focused on the employment of pitaya (Stenocereus thurberi) extracts in biodegradable packing films. On the one hand, a pitaya–gelatin film was employed for hake (Merluccius merluccius) muscle storage. On the other hand, a pitaya–polylactic acid (PLA) film was used for Atlantic mackerel (Scomber scombrus) muscle storage. In both experiments, fish-packing systems were stored at 4 °C for 8 days. Quality loss was determined by lipid damage and microbial activity development. The presence of the pitaya extract led to an inhibitory effect (p < 0.05) on peroxide, fluorescent compound, and free fatty acid (FFA) values in the gelatin–hake system and to a lower (p < 0.05) formation of thiobarbituric acid reactive substances, fluorescent compounds, and FFAs in the PLA–mackerel system. Additionally, the inclusion of pitaya extracts in the packing films slowed down (p < 0.05) the growth of aerobes, anaerobes, psychrotrophs, and proteolytic bacteria in the case of the pitaya–gelatin films and of aerobes, anaerobes, and proteolytic bacteria in the case of pitaya–PLA films. The current preservative effects are explained on the basis of the preservative compound presence (betalains and phenolic compounds) in the pitaya extracts.

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Cultivation, quality attributes, postharvest behavior, bioactive compounds, and uses of Stenocereus: A review

Cited by 11 publications

References 55 publications

Caracterización fisicoquímica y compuestos bioactivos en los frutos de pitaya (Stenocereus thurberi) de cuatro colores

Caracterización fisicoquímica y compuestos bioactivos en los frutos de pitaya (Stenocereus thurberi) de cuatro colores

Pitaya as a New Alternative Crop for Iberian Peninsula: Biology and Edaphoclimatic Requirements

Antioxidant and Antimicrobial Effect of Biodegradable Films Containing Pitaya (Stenocereus thurberi) Extracts during the Refrigerated Storage of Fish

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