Low-Temperature Storage Influenced the Nutritional Quality and Spoilage of Red and White Pulped Dragon Fruit

Low-temperature storage can be one of the convenient approaches to enhance the storage life of dragon fruit, although temperature below a critical level may encourage chilling injury. Also, storage temperature varied with different growing conditions. Hence, the aim of this study was to standardize the optimum low-temperature storage for red and white pulped dragon fruit grown in India (tropical conditions). Fully mature fruits were stored at room temperature (RT; 25 +/- 3 degrees C, 60 +/- 5% relative humidity), 6 and 10 degrees C with 75 +/- 5% relative humidity for 21 days. Different quality parameters and microbial studies were assessed on day 0, 7, 14, 17, and 21. Among all, RT recorded the lowest shelf life (7 days) as weight loss was 3.5 times higher than at 6 degrees C. Degradation of phenols, flavonoids and antioxidant activity were about 1.5 times higher at RT. The 6 degrees C storage significantly reduced weight loss and spoilage by half compared to RT without any chilling injury symptoms. It also lessened the shrivelling and yellowing of bracts by reducing the respiration rate. Red and white pulp fruits recorded better retention, i.e., more than 50% retention of total sugars, ascorbic acid, antioxidant activity, total phenols and flavonoids content up to 21 days. Red and white pulped fruits recorded a 14- and 17-day storage life, respectively, at 6 degrees C. Therefore, 6 degrees C could be used to enhance the storage life of dragon fruit with minimum changes in quality.