บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Quality attributes of seven types of cactus pitaya fruits (Stenocereus griseus).

Yanez-Lopez L., Armella M.A., Fajardo M.C., Kiaz-De-Leon f., Malpica F., Soriano S.J., Pelayo C.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.94

2004

บทคัดย่อ

Quality attributes of seven types of cactus pitaya fruits (Stenocereus griseus). Pitaya is a cactus fruit that has been used as a complementary part of diet since ancient times in Southern Mexico.In this region about 30 types of pitayas have been identified but none of them has been characterized for quality attributes.In the present work, seven types of pitayas were studied in order to select those with more potential for the fresh market.

Samples of mature pitaya fruits were collected for two years, evaluated for sensory and physical parameters, frozen in liquid nitrogen and kept at –20 °C until chemical analysis.Postharvest parameters were analysed by standard methods, sugars by DNS methods, pigments by spectrophotometric analysis and aroma compounds by GC-MS.Results indicated that “Olla” and “Jarra” pitaya types showed the best quality attributes (fruit weight, percentage of flesh, total soluble solid, total sugars, and aroma compounds with fruity notes).Pigments (betalains) were different both, qualitatively and quantitatively among the seven types with their flesh ranging from pink to red and purple color.

About sensory characteristics, 12 trained panelists and 334 consumers were asked to evaluate “Olla” and “Jarra” pitaya fruits for colour, taste, aroma, texture and preference.Principal component analysis was used to determine the variability sources in preference tests.In average, trained panelists described fruit aroma as fruity or herbaceous; a bright colour in peel and pulp as well as 65% of saturation in average were found with no difference between the two types of fruits.Colour and odour variables explained over 80% of variance among consumers survey, no significant differences in acceptability were found between the two types of pitaya fruits and 73% people said they would buy pitayas at the market.We concluded that “Olla” and “Jarra” pitayas will be accepted by Mexican middle class consumers based mostly o­n pulp colour and fresh aroma.