Impact of storage conditions and variety on quality attributes and aroma volatiles of pitahaya (Hylocereus spp.)

Obenland, David; Cantwell, Marita; Lobo, Ramiro; Collin, Sue; Sievert, Jim; Arpaia, Mary Lu

doi:10.1016/j.scienta.2015.12.021

Cited by 34 publications

(25 citation statements)

References 13 publications

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“…Hylocereus spp. avaliadas em temperaturas de 5 e 10 o C durante duas semanas, apresentaram médias insensíveis ao armazenamento dos frutos, não alterando a qualidade das mesmas durante o armazenamento quanto a antioxidantes (OBENLAND et al, 2016).…”

Section: Resultsunclassified

CARACTERIZAÇÃO FÍSICO-QUÍMICA E ENZIMÁTICA DE FRUTOS DE PITAIA (Hylocereus undatus)

Santos

Castro

Mardigan³

et al. 2016

RBTA

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Os frutos de pitaia apresentam grande importância nutricional e economicamente vem se estabelecendo em diversos países, como o Brasil. Apesar do grande potencial comercial da pitaia, ainda são escassos os estudos de caracterização físico-química, compostos bioativos e de atividade antioxidante e enzimática dos seus frutos, principalmente considerando a espécie Hylocereus undatus. Neste trabalho, objetivou-se analisar as características físico-químicas, compostos bioativos, atividade antioxidante e enzimática de frutos da pitaia (Hylocereus undatus) em dois períodos (após a colheita = 45 dias após a antese e armazenamento por 12 dias = 57 dias após a antese), a fim de avaliar as características em dois períodos de comercialização. As análises realizadas foram: DL/DT (diâmetro longitudinal/transversal), massa fresca dos frutos, cor (casca e polpa), acidez titulável, sólidos solúveis, sólidos solúveis/acidez titulável, pH, lipídios, cinzas, açúcares redutores e totais, ácido ascórbico, compostos fenólicos, flavonoides amarelos, atividade antioxidante e enzimática. Dos parâmetros avaliados, as características físicas e lipídios não foram influenciados em decorrência ao armazenamento, entretanto as demais características químicas, atividade antioxidante e enzimática e compostos bioativos apresentaram diminuição conforme a armazenamento dos frutos decorrente a reações bioquímicas. Destacando os frutos com 45 dias, com maiores teores de antioxidantes, compostos bioativos, açúcares e acidez, ao qual indica frutos com qualidade e maior aceitabilidade dos consumidores decorrente ao maior conteúdo de compostos benéficos e essenciais ao consumo, além de ser de grande importância industrial. PALAVRAS-CHAVE:Cactaceae. Qualidade. Alimento Funcional.

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Section: Resultsunclassified

CARACTERIZAÇÃO FÍSICO-QUÍMICA E ENZIMÁTICA DE FRUTOS DE PITAIA (Hylocereus undatus)

Santos

Castro

Mardigan³

et al. 2016

RBTA

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“…Then, they carried out aroma extract dilution analysis (AEDA) to identify nine odor‐active compounds that could potentially influence flavor (Célis et al, ). Obenland et al () using solid phase micro‐extraction (SPME), identified nineteen aroma volatiles from six varieties of Hylocereus (Cebra, Rosa, Lisa, San Ignacio, Mexicana, and Physical Graffiti) grown in California, including aldehydes, alcohols, ketones, and hydrocarbons. It is noteworthy that aldehydes constituted more than 90% of the total volatile amount (Obenland et al, ).…”

Section: Chemical Constituentsmentioning

confidence: 99%

“…Obenland et al () using solid phase micro‐extraction (SPME), identified nineteen aroma volatiles from six varieties of Hylocereus (Cebra, Rosa, Lisa, San Ignacio, Mexicana, and Physical Graffiti) grown in California, including aldehydes, alcohols, ketones, and hydrocarbons. It is noteworthy that aldehydes constituted more than 90% of the total volatile amount (Obenland et al, ). The observed differences between the two previous studies could be due to the differences in the analyzed pitahaya tissues and the used extraction methods (Obenland et al, ).…”

Section: Chemical Constituentsmentioning

confidence: 99%

“…It is noteworthy that aldehydes constituted more than 90% of the total volatile amount (Obenland et al, ). The observed differences between the two previous studies could be due to the differences in the analyzed pitahaya tissues and the used extraction methods (Obenland et al, ). In the present work, we have summarized the chemical constituents that have been characterized in the literature from Hylocereus sp.…”

Section: Chemical Constituentsmentioning

confidence: 99%

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GenusHylocereus: Beneficial phytochemicals, nutritional importance, and biological relevance-A review

et al. 2018

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The genus Hylocereus (family Cactaceae) includes about 16 species. Now its reputation is spreading everywhere in the world due to its fruit (pitaya or pitahaya or dragon fruit), which is one of the most popular and widely used functional foods in the world. The fruit is a wealthy provenance of vitamins, minerals, antioxidants, and fiber. The ethno-pharmacological history of this genus indicated that it possesses antioxidant, anticancer, antimicrobial, hepato-protective, antihyperlipidemic, antidiabetic, and wound healing activities. Furthermore, it has been used for the treatment of cough, asthma, hyperactivity, tuberculosis, bronchitis, mumps, diabetes, and cervical lymph node tuberculosis. Different chemical constituents have been reported from this genus as betalains, flavonoids, phenolic acids, phenylpropanoids, triterpenes, sterols, fatty acids, etc. The current review focuses on the uses, botanical characterization, chemical constituents, nutritional importance, biological activities, and safety of Hylocereus species. Also, biosynthetic pathways of betalains have been discussed. Practical applicationsPitaya fruit is one of the most known fruit that is commercially grown in different countries of the world for its nutritional advantages. It has acquired a wide acceptance for its pharmacological actions against a variety of ailments. The present review revealed that pitaya contains various bioactive phytoconstituents which might participate directly or indirectly in their highlighted biological effects.Therefore, these compounds can be taken into account as favorable candidates for the development of effective and novel pharmaceutical leads. Deep phytochemical studies of pitaya fruit and its pharmacological effects, especially the mechanism of action of its constituents to clarify the relation between traditional uses and pharmacological activities will obviously be the focus of further research.

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“…Pitaya fruit easily loses its commodity value under conditions of high temperature. Many studies have been conducted to explore optimal storage condition and time to keep pitaya fruit quality (Freitas and Mitcham, 2013;Hoa et al, 2006;Obenland et al, 2016;Punitha et al, 2010). However, pitaya cultivars with different genetic backgrounds have different storage life under the given conditions.…”

Section: Performancementioning

confidence: 99%

Breeding of ‘Hongguan No. 1’ and ‘Shuangse No. 1’ Pitayas with Superior Quality

Chen¹,

Wu²,

Xie³

et al. 2018

horts

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We report the release of two pitaya (Hylocereus) cultivars, i.e., Hongguan No. 1 and Shuangse No. 1 pitayas with good quality, high self-pollination ability and long shelf life. Significant differences in stems, flowers, and fruit quality were detected among 'Hongguan No. 1', 'Shuangse No. 1', and their original line 'Hongshuijing'. Mature stems of 'Hongshuijing' were significantly thicker and its spine length was significantly longer than that of 'Hongguan No. 1' and 'Shuangse No. 1'. Compared with 'Hongshuijing', stigmas of 'Hongguan No. 1' and 'Shuangse No. 1' were lower than anthers. Fruitsetting rates by self-pollination were 83.7% ± 10.7% and 80.5% ± 9.5% for 'Hongguan No. 1' and 'Shuangse No. 1', respectively, which is significantly higher than that of 'Hongshuijing' (0%). 'Hongshuijing' and 'Hongguan No. 1' were red skin with red flesh whereas 'Shuangse No. 1' was red skin with red without and white within flesh. Heavier average fruit weight, better quality, and longer storage life of 'Hongguan No. 1' and 'Shuangse No. 1' were detected than those of 'Hongshuijing'. The two cultivars have a competitive advantage in the marketplace in terms of stronger self-pollination ability, larger fruit size, better quality, and longer storage life.

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Impact of storage conditions and variety on quality attributes and aroma volatiles of pitahaya (Hylocereus spp.)

Cited by 34 publications

References 13 publications

CARACTERIZAÇÃO FÍSICO-QUÍMICA E ENZIMÁTICA DE FRUTOS DE PITAIA (Hylocereus undatus)

CARACTERIZAÇÃO FÍSICO-QUÍMICA E ENZIMÁTICA DE FRUTOS DE PITAIA (Hylocereus undatus)

GenusHylocereus: Beneficial phytochemicals, nutritional importance, and biological relevance-A review

Breeding of ‘Hongguan No. 1’ and ‘Shuangse No. 1’ Pitayas with Superior Quality

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