Postharvest behavior and bioactive compounds of red pitaya (Hylocereus polyrhizus) under room storage

This study aimed to evaluate the post-harvest behavior and bioactive compounds of red pitaya (Hylocereus polyrhizus) from the semi-arid region of northeastern Brazil and stored at 25 +/- 2 degrees C and 45% +/- 5% relative humidity for 14 days. To achieve this, pitaya was harvested and stored for different times (0, 5, 8, 11, and 14 days) at 25 +/- 2 degrees C and subjected to physical, physicochemical, and metabolic assessments at each time. The fruit exhibited significant mass loss and reduced firmness, along with a decrease in peel thickness and an increase in pulp yield, while maintaining visual quality for up to 11 days of storage. During storage, the fruit showed an increase in the soluble solids to titratable acidity ratio and a decrease in pH, ensuring their sweetness for fresh consumption. The flavonoid and anthocyanin contents increased only during the first eight days, while the vitamin C content peaked at 11 days, potentially enhancing antioxidant capacity. The betalain content decreased over time but remained within commercial standards. Notably, ethanolic extraction yielded more betacyanins and betaxanthins compared with aqueous extraction. In conclusion, storing red pitaya at room temperature can maintain its visual quality and antioxidant properties for up to 11 days, without loss of flavor and with high levels of betalains.