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Revista Brasileira de Fruticultura

Print version ISSN 0100-2945

Abstract

CORDEIRO, MARIA HELENA MENEZES et al. PHYSICAL, CHEMICAL AND NUTRITIONAL CHARACTERIZATION OF PINK PITAYA OF RED PULP. Rev. Bras. Frutic. [online]. 2015, vol.37, n.1, pp.20-26. ISSN 0100-2945.  https://doi.org/10.1590/0100-2945-046/14.

ABSTRACT

The pink pitaya of red pulp is a cactacea with potential for economic exploitation, due to its nutritional components and high commercial value, however there is little research about its post-harvest characteristics. The aim of this study was to characterize physical, chemical and nutritionally pink pitaya of red pulp. Fruits harvested fully ripe were sanitized, selected and divided into groups of four fruits per repetition, constituting a total of 30 samples. Then the samples were subjected to the following evaluations: length, diameter, peel thickness, freshmatter, peel and pulp mass, moisture content, peel firmness, soluble solids, pH, titratable acidity, sugars and crude fiber, chromaticity, hue angle and brightness of the peel and pulp and nutrient content. For the obtained data, it was determined mean, minimum and maximum values, standard deviation and coefficient of variation. The fruit showed high water content, content of fiber and nutrients nitrogen, potassium, calcium, iron, manganese and zinc. As for soluble solids content it was observed average of 13.14 ° Brix and titratable acidity 0.29 mg of Malic acid in 100-1 ml of juice. For sugars were found values of 5.56, 8.79 and 3.07% respectively for the reducing sugars, total and non-reducing ones. As for color, the fruits showed higher values for brightness and chromaticity of the peel and the Hue angle of the pulp. The pink pitaya of red pulp (Hylocereus polyrhizus) has interesting physical, chemical and nutritional characteristics to be consumed in nature.

Keywords : Hylocereus polyrhizus; exotic fruits; cactaceae..

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