Postharvest Quality of Pitahaya. Minerals: calcium, potassium Vitamins: small amounts of Vitamin C Pigments in red flesh: Betalains Polyphenols
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1 8/26/14 Postharvest Quality of Pitahaya A. Quick Review about Quality & Storage B Cooperative Research - 6 varieties, at harvest and stored - Composition - Aroma volatiles - Sensory evaluation Marita Cantwell, UC Davis micantwell@ucdavis.edu Pitahaya Fruit Composition (near full ripe at harvest) Water (85-88%) Carbohydrates (-15%) Sugars (mostly glucose, fructose) Soluble solids (-15%) Dietary fiber ( %) Mucilage, not well studied Minerals: calcium, potassium Vitamins: small amounts of Vitamin C Pigments in red flesh: Betalains Polyphenols! Sugars to not increase after harvest! Harvest maturity is key for good eating quality High Antioxidant & Antiproliferative Activities in Red Flesh fruits 1
2 8/26/14 Important differences among pitahaya varieties in acidity and soluble solids Acid and soluble solids are also affected by fruit maturity % Titratable acidity A. Titratable acidity, % LSD.05 = 0.13 Maturity 1 Maturity 2 Maturity 3 Maturity 4 % Soluble solids B. Soluble solids, % LSD.05 = 1.0 Maturity 1 Maturity 2 Maturity 3 Maturity Haleys Comet Lisa Physical Graffity Delight Pitahaya variety Haleys Comet Lisa Physical Graffity Delight Pitahaya variety 2012 research, Cantwell and Lobo Haley s Comet Ratio of percent soluble solids to titratable acidity Ratio %SS:%TA LSD.05 = 1.2 Maturity 1 Maturity 2 Maturity 3 Maturity 4 Lisa 5 Physical Graffiti Haleys Comet Lisa Physical Graffity Delight Pitahaya variety Delight 2
3 8/26/14 Fruit Composition & Taste Low Acid DELIGHT SWEET High Sugar HALEY S COMET HIGH FLAVOR PHYSICAL GRAFFITI High Acid BLAND TART LISA But what do sensory panels indicate? Low Sugar Causes of Quality & Postharvest Losses Fruits Banana Apple Avocado Melons Citrus Mango Tomato Chiles Berries Mechanical damage Maturity, immature, overmature Poor ripening, conditioning Softening, texture loss Changes in composition Water loss Chilling injury Microbial growth 3
4 8/26/14 Pitahaya Storage (near full ripe at harvest) Non-climacteric fruit; moderate respiration rate very low ethylene production color is not stimulated by ethylene Postharvest Losses Dehydration, Shrivel Mechanical Damage Decay Chilling Injury to 12 C, 85-90% RH for shelf-life of 2-3 week; 14 C 2 weeks C (ambient) shelf-life of ~ 1 week Chilling sensitive Maturity, temperature, time all affect chilling damage Chilling occurs at 8 C or lower (but 1 study indicated best temp is 6 C) transfer from storage to warm conditions accentuates chill symptoms Symptoms: bracts darken, lose flavor and firmness, pulp translucency Postharvest decays Bacterial and fungal, associated with damage Modified atmospheres 1-3% O2 at 12 C; marketable to 30D, but decrease in sugars, Vit C, acids 2 reports of MAP up to 30 days, main benefit from reducing water loss Quarantine treatments required for imported fruit Pitahaya and related cactus fruits are host for various fruit flies Heat treatments (hot water and hot air); Irradiation Corales & Canche 2008; Hoa et al.2006; Lau et al., 2009; LeBellec et al.2006; Nerd et al.1999; Paull, 2002; Punitha et al.2009; Vargas et al % Soluble solids A. % Soluble Solids B. Total Sugars 90 Sugars, mg/0g FW C. Acidity D. Vitamin C 9 Pitahaya Storage Changes in Composition Data average 6 varieties, 2011 After days C:! 9% decrease soluble solids! 12% decrease sugars! 36% decrease acidity! No change Vitamin C % Titratable acidity 0.2 Vitamin C, mg/0g Initial days C Initial days C Cebra (#1), Rosa (#2), Orejona (#3), Lisa (#4), Delight (#12), Haley s Comet (#14) 4
5 8/26/14 Cooperave)Project) Pitahaya2013Composi6onandSensory QualityatHarvestandaAerStorage RamiroLobo,UCCESanDiegoCounty MaritaCantwellandassistants MaryLuArpaiaandassistants DavidObenland 2013PitahayaResearch FullyripefruitharvestedSept30 Composi6on,StorageandSensoryEvalua6on Harvest,14dat5 C(41 F),14dat C(50 F) Composi6on Sugars,acids,betacyanins,an6oxidantac6vity SensoryandAroma Sensory,semiYexpertpanel Aromavola6les ArpaiaandObenlandlabs Cantwell lab 5
6 8/26/14 Cebra SanIgnacio Rosa 2013 Pitahaya Cul6vars Studied 4redflesh 1pinkflesh 1whiteflesh PhysicalGraffi6 Lisa Mexicana photosfromcantwell frompreviousyears Composi:onofPitahayafruit2013 Betacyanins, mg/0g FW Betacyanins Initial 14days 5 C 14days C 1= Cebra 2= Lisa 3= Rosa 4= San Ignacio 5= Physical Graffiti 6= Mexicana LSD Cultivar 6
7 8/26/14 AverageChangesinComposi6on6Varie6es HPLCAnalyses 1 0 A. Sugars B. Acids 14 C. Ratio Sugar:Acid Sugars, mg/g FW Acids, mg/g FW Sugar: Acid Ratio time 14d 5C 14d C 0 time 14d 5C 14d C 0 0 time 14d 5C 14d C At5C(41F)for14days: 8%lossofsugar %lossofacids 2%increaseinsugar:acidra6o AtC(50F)for14days: 12%lossofsugar 25%lossofacids 22%increaseinsugar:acidra6o 2013 AverageChangesinComposi6on6Varie6es RefractometerandTitra6on 13 A. % Soluble Solids B. % Titratable Acidity C. Ratio %SS:%TA Percent Percent Ratio time 14d 5C 14d C 0 time 14d 5C 14d C 0 time 14d 5C 14d C At5C(41F)for14days: 0%lossofsolublesolids 5%lossof6tratableacidity 16%increasein%SS:%TAra6o AtC(50F)for14days: 7%lossofsolublesolids 40%lossof6tratableacidity 79%increasein%SS:%TAra6o
8 8/26/ Pitahaya Research 6varie6es;evaluatedatharvest, andaaer14daysat5andc Sensoryevalua6on SemiYexpertpanel Appearance(color,shape,size) Internalvisual(color) Flavor(overall,sweetness,tartness,texture) AromaVola6les(GCYMS) MaryLuArpaia,UCRatKAC Iden6fica6on(aldehydes,alcohols, hydrocarbons,other) Quan6fiedatharvest&aAerstorage DavidObenland,USDAParlier An#example#of#the#score#sheet#for#1lavor#characteristics# Flavor Quality Evaluation Name How do you like this fruit? Please place a check mark in one box in each row that best reflects how you like each sample. Rinse mouth with water between samples ## 594 ## Dislike Dislike Neither like Like Like Like very Like very Dislike Dislike extremely extremely much moderately slightly nor slightly moderately m dislike u 463 c h Overall Eating Quality Flavor Sweetness Tartness Flesh/Pulp Texture FromM.L.Arpaia 8
9 8/26/14 Example2013SensoryData Cebra:ahighacidpitahaya %SS %TA SS:TA Flavor score* Sweetness score* Tartness score* Atharvest d5C dC Mexicana:alowacidpitahaya %SS %TA SS:TA Flavor score* Sweetness score* Tartness score* Atharvest d5C dC *Higherthescore,thebeherlikedbysensorypanel Table 1. Aroma volatiles identified in pittahayas after harvest and following storage. Aroma volatile Abbreviation Descriptor Aldehydes Acetaldehyde Aa Pungent, solventy Butanal But Fruity, green, banana Pentanal Pen Green, grassy, nutty Hexanal Hex Fresh, green E-2-hexenal EHex Green, banana Heptanal Hep Green, herbal Octanal Oct Fatty, citrus Nonanal Non Citrus, floral, green Decanal Dec Waxy, citrus,floral Hydrocarbons p-cymene pcym Solvent, citrus Limonene Lim Citrus, fresh Dodecane Dod Alkane Tridecane Tdec Alkane Alcohols Ethanol EtOH Ethanol Linalool Lin Citrus, floral Hexanol Hex Green, fruity FruitFlavor Taste:sugarsandacids Flavor:taste+aromavola6les AromaVola:les Concentra6on Thresholdforpercep6on Other Methyl heptenone Mhep Citrus, green, apple Butyl butanoate Bbut Fruity, banana, 2-Pentyl furan 2Pfur Fruity, green, earthy a Aroma descriptors from the University of Florida Citrus Flavor and Color Database (Rouseff, 2014) and the Good Scents Company ( goodscentscompany.com/index.html). FromD.Obenland,USDA 9
10 8/26/14 Aromavola:lesdifferamongPitahayavarie6es Examplesoftotalaldehydes(green,herbalnotes)andalcohols(floralandfruitynotes) Totalaldehydes(µg/L) Totalalcohols(µg/L) Cebra(C) Rosa(R) Lisa(L) SanIgnacio Mexicana Physical (S) (M) graffi6(p) Totalalcohols Totalaldehydes Whathappenstoaromavola:les axerstorage?! Aldehydesincreased! Hydrocarbonsremainsame! Alcoholsandothersdecrease Totalalcohols(µg/L) Totalalcohols Harvest 2wks5ºC 2wksºC 0 Cebra(C) Rosa(R) Lisa(L) SanIgnacio Mexicana Physical (S) (M) graffi6(p) FromD.Obenland,USDA 2013PitahayaPostharvestResearch Conclusions Composi6on(sugars,acids,betacyanins)of2013fruit similartothatofpreviousyears Firstresearchonaromavola6lesofpitahayaandnotable differencesamongvarie6es;vola6leschangewith storage Storage(14d)resultsinsignificantchangesincontentof sugars,acidsandvola6les,andsensorypanelliking increasedordecreaseddependingonthevariety Marketlowacidfruitrapidly;higheracidfruitcanbe storedatrecommendedtemperatureforshortperiod andhavesimilarorbeherflavor.
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