Harvest maturity affects the quality and storage behavior of white-fleshed dragon fruit [Hylocereus undatus (Haworth) Britton and Rose]

Abstract

Depending on the buyer’s demand, dragon fruit is harvested at three maturity stages which may affect the quality and storability of the fruit. This study was conducted to determine the physico-chemical changes at harvest and during low-temperature storage of white-fleshed dragon fruit harvested at 31, 33, and 35 days after anthesis (DAA). The fruit was then stored at 5ºC for 5 weeks or at 13ºC for 3 weeks followed by post-storage at 20ºC. At harvest, fruit harvested at 35 DAA had the highest value of TSS/TA ratio, while 31 DAA fruit had the highest total phenolic content. Dragon fruit harvested at 33-35 DAA can be stored at 5°C for three weeks with post-storage life of 9 days at 20ºC. Fruit harvested at 31 DAA exhibited flesh translucency after three weeks at 5ºC, an indication of chilling injury. When stored at 13ºC, the fruit was of good quality for 2 weeks regardless of maturity with a shelf life of 5 days for 31 and 33 DAA and only 3 days for 35 DAA. Physico-chemical changes did not vary significantly during storage at 5ºC and 13ºC except for the marked decrease in acidity in all maturity stages. When presented to sensory panellists, preference was higher in fruit harvested at 35 DAA than at 33 and 31 DAA. All things considered, the best harvest maturity stage for prolonged storage at 5ºC is 35 DAA, while 31-33 DAA for 13ºC storage.