Caracterización nutricional y de tratamientos post-cosecha del tipo de pitahaya (Hylocereus undatus).

Abstract

This study presents the nutritional characteristics and post-harvest treatments that can be used for the red pitahaya (Hylocereus undatus). Primary and secondary bibliographic sources were compiled in order to carry out a comparative study of various authors. According to the research carried out, we can affirm that the red pitahaya has a high nutritional value, each 100 g of pitahaya pulp contains: 88.25% water, 11.45 g of carbohydrates, 25.2 mg. of vitamin C, 10.75 mg. calcium, 19.75 mg. of phosphorus and 0.72 g of proteins; however, it is deficient in iron 0.33 mg. and fat 0.1 g. In addition, it shows a count of 426.94 g of weight, 11.7 degrees Brix of SST and 4.9 of pH. It has organoleptic characteristics, which determine that the color of the pulp is white and that of the skin is red, with a bittersweet flavor; its appearance is given by green triangular bracts, with a soft and aromatic aroma. According to studies carried out, the best post-harvest pulling result is obtained with the controlled atmosphere method (CA), since it is possible to increase the useful life from 20 to 30 days, preserving its characteristic red color, without presenting damage to the skin or pulp, the bracts remain healthy, the pulp maintains a good smell; firmness, vitamin C, acidity and standard Brix levels are adequate values. Therefore, the cultivation of pitahaya is recommended for its health benefits, such as; prevent premature aging, lower blood pressure levels, and relieve stomach and intestinal problems; The consumption of pitahaya is recommended to counteract diseases such as diabetes and colon cancer, it is also an adjuvant for the absorption of iron, that is, it is a powerful anti-anemic.