Physical and chemical characteristics of pitaya fruits at physiological maturity

Ortiz, Thiago Alberto; Takahashi, Lúcia Sadayo Assari

doi:10.4238/2015.november.18.5

Cited by 39 publications

(63 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Consequently, the overall accumulative flowering percentage exceeded 80% (Table 3). At early developmental stages, white-fleshed pitaya peels have an a* value between -15 and -20 and a b* value between 25 and 30 (Ortiz and Takahashi, 2015). Around 21 to 29 d after pollination (DAP) in summer, the starch in the fruit rapidly degrades.…”

Section: Discussionmentioning

confidence: 99%

“…In recent years, C* (chroma) and h°have been used as indicators of pitaya fruit color (Chang et al, 2016;Ortiz and Takahashi, 2015;Tran et al, 2015a), with C* representing saturation and h°indicating visual color (McGuire, 1992). The h°of white pitaya at early development is yellow-green (118-120°) (Nerd et al, 1999;Ortiz and Takahashi, 2015). While turning red (64-80°), C* drops to 28-30.…”

Section: Discussionmentioning

confidence: 99%

“…While turning red (64-80°), C* drops to 28-30. At maturity, the hue is red or reddish purple (0-15°) (Nerd et al, 1999;Nomura et al, 2005;Ortiz and Takahashi, 2015;Tran et al, 2015a) and C* can become 40. The main source of red coloration is betanin (Suh et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Net Houses Effects on Microclimate, Production, and Plant Protection of White-fleshed Pitaya

Chien¹,

Chang²

2019

horts

View full text Add to dashboard Cite

Additional index words. cladode, flowering, fruit quality, bagging, pests and diseases, sunburn Abstract. To evaluate the comprehensive response of commercial cultivation of the whitefleshed pitaya (Hylocereus undatus 'VN White') under net house in Taiwan, experiments were conducted during the natural reproductive period (from June to Sept. 2016) with fruits grown within net houses (either 16 or 24 mesh insect-proof netting, without fruit bagging) or in an open field (the control, without netting, with fruit bagging). The effects of netting on microclimate, phenological period, flowering (floral bud emergence) of current and noncurrent cladodes (shoots) (2-to 3-year-old), fruit quality, market acceptability, pests and diseases control, and level of sunburn were investigated. Indoor solar radiation in the 16 and 24 mesh net houses were 78.12% and 75.03%, respectively, and the sunlight intensities [photosynthetic photon flux density (PPFD), mmol · m L2 · s L1 ] were 76.03% and 73.00%, respectively, that of control. The maximum daily temperature for the 16 and 24 mesh net houses was greater than that of the control. However, there were no significant differences in daily average temperature, minimum temperature, or relative humidity (RH). The first flowering cycle (12 June 2016) and last flowering cycle (11 Sept. 2016) in both net houses were the same as those in the control. The accumulative flowering of current cladodes was unaffected by net covering, but that of noncurrentyear cladodes in both net houses was lower than that in the control. Although the L* and C* values of fruit color in the 16 and 24 mesh net houses were lower than those in the control, the fruits still had commercial value. The average fruit weight of the 16 mesh net house was significantly greater than that of the control. Average total soluble solid (TSS) content, TSS content at the fruit center, and titratable acidity were unaffected. In addition, the 16 mesh net house blocked some large pests without exacerbating disease or sunburn. Our findings suggest that 16 mesh net houses may be useful for white-fleshed pitaya cultivation during its natural reproductive period in subtropical Taiwan.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Net Houses Effects on Microclimate, Production, and Plant Protection of White-fleshed Pitaya

Chien¹,

Chang²

2019

horts

View full text Add to dashboard Cite

show abstract

“…Pitaya is named green dragon fruit 1 or red dragon fruit 2 . Originated in the tropics of Central America, 3 Taiwan Province of China began to introduce pitaya in early 1990s, 4 and in recent years, pitaya has been introduced to other provinces including Guangxi, Guangdong, Fujian, Yunnan, Hainan, and Guizhou 5 . The whole area of pitaya in China has an area of about 35–40 thousand hectares 6–8 .…”

Section: Introductionmentioning

confidence: 99%

Constituent diversity of ethanol extracts from pitaya

Zhang

et al. 2020

Asia-Pacific J Chem Eng

View full text Add to dashboard Cite

Pitaya is rich in nutrition and unique in function and contains vegetable albumin, anthocyanins, rich vitamins, and water soluble dietary fiber, which are rare in fruits and vegetables. However, researches mostly focused on pitaya cultivation, biological characteristics, fresh‐keeping, and lacked analyses about chemical composition of pitaya. Therefore, ethanol extraction and GC/MS were used to extract and identify the bioactive components in pulp and pericarp of red pitaya and white pitaya. The extracting results showed that percentages of ethanol extracts from pulp and pericarp of red pitaya were 14.5% and 12%, whereas those of white pitaya were 16% and 12%. The GC/MS results showed that different kinds of bioactive constituents were identified in fresh pericarp and pulp of red pitaya and white pitaya. In the four ethanol extracts, there are rich polysiloxane plant organosilicon with total contents of 10.09%, 24.21%, 25.77%, and 23.25%. Meanwhile, there are many heterocyclic substances, and the content of pericarp is much higher than that of pulp. The four ethanol extracts also contain some other bioactive ingredients, such as esters, hydrocarbons, alcohols, amides, halides, and fatty acids, which can be used as raw materials for biomedicine, advanced cosmetics, and skin care products.

show abstract

“…Pitaya belong to the genus Hylocereus, three major species of pitaya are Hylocereus undatus (white pitaya), Hylo cereus polyrhizus (red pitaya) and Hylocereus megalanthus (yellow pitaya). The white and red pitayas are the most widely cultivated because of their economic values and health benefits (Ortiz and Takahashi, 2015;Suh et al, 2014). Both white and red pitayas contain various types of polyphenols, flavonoid and vitamins which are bene ficial for health (Esquivel et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

High-Throughput Sequencing Analysis of Endophytic Bacteria Diversity in Fruits of White and Red Pitayas from Three Different Origins

Ren

Tang

Jiang

et al. 2018

Polish Journal of Microbiology

View full text Add to dashboard Cite

Pitaya contains various types of polyphenols, flavonoid and vitamins which are beneficial for health and it is among the most important commercial tropical fruits worldwide. Endophytic bacteria might be beneficial for plant growth and yield. However, bacterial diversity in pitaya is poorly characterized. In this study, fruits of white and red pitayas from three different origins (Thailand, Vietnam and China) were chosen for endophytic bacteria diversity investigation by using Illumina HiSeq second-generation high-throughput sequencing technology. Large number of endophytic bacteria were detected and 22 phyla, 56 classes, 81 orders, 122 families and 159 genera were identified. Endophytic bacteria diversity was uneven among pitaya fruits from different origins and bacteria structure was different between white pitaya group and red pitaya group. Phylum Bacteroidetes, classes Bacteroidia and Coriobacteriia, orders Bacteroidales and Coriobacteriales, families Prevotellaceae, Bacteroidaceae, Ruminococcaceae, Paraprevotellaceae, Rikenellaceae, Alcaligenaceae and Coriobacteriaceae, genera Prevotella, Bacteroides, Roseburia, Faecalibacterium and Sutterella were statistically significant different species (P < 0.05) between white and red pitayas. These findings might be useful for growth improvement, fruit preservation and processing of different pitaya species from different origins.

show abstract

Physical and chemical characteristics of pitaya fruits at physiological maturity

Cited by 39 publications

References 13 publications

Net Houses Effects on Microclimate, Production, and Plant Protection of White-fleshed Pitaya

Net Houses Effects on Microclimate, Production, and Plant Protection of White-fleshed Pitaya

Constituent diversity of ethanol extracts from pitaya

High-Throughput Sequencing Analysis of Endophytic Bacteria Diversity in Fruits of White and Red Pitayas from Three Different Origins

Contact Info

Product

Resources

About