Resumen

DUENAS G., Yenny Maritza; NARVAEZ C., Carlos Eduardo  y  RESTREPO S., Luz Patricia. Heat shock improves refrigerated storage performance of yellow pitaya  . Agron. colomb. [online]. 2009, vol.27, n.1, pp.105-110. ISSN 0120-9965.

Yellow pitaya is an exotic fruit produced in Colombia. Due to its flavor and digestive seeds, it is highly valued in foreign markets. However, this climateric fruit has a short shelf life and presents chilling injuries when stored at temperatures below 12°C. With the aim of evaluating the effect of heat on chilling injury tolerance, the present work tested three different storage modes. In the first one the fruit was stored at 18°C for two weeks. In the second one the fruit was preheated at 25°C for 24 hours, and then stored at 2°C for 14 days. After this treatment, the samples were stored at 18°C. In the last one the fruit was directly stored at 2°C during two weeks, and then stored at 18°C. Titratable acidity, soluble solids, firmness and weight loss were measured every three days. The results show that the quality of the fruit stored at 18°C diminished sharply after two weeks of storage. The rind of refrigerated non-heat-shocked samples presented browning, necrosis and loss of firmness after 15 days of storage. Heat shock at 25°C during 24 hours was shown to provide significant protection from chilling injury. Heat shock before storing at 2°C can be a good technique for extending shelf life of yellow pitaya, in terms of delaying weight loss, maintaining color and general appearance for longer periods and reducing softening. The latter is closely associated to rind ripping resistance.

Palabras clave : Acanthocereus pitajaya; shelf life; chilling injury; softening; fimness; weight loss.

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