Effects of Different Storage Temperature on the Fruit Quality, Physiology and Peel Color of Zihonglong Pitaya in Guizhou Province

Purpose The objective of this study was to optimize the storage conditions of pitaya(Hylocereus undulatus Zihonglong) and to provide a reference for pitaya storage and fresh-keeping technology.Method Storage experiments were performed with commercially mature Zihonglong pitaya fruits using two storage methods, including room temperature storage (25℃, air conditioner), low temperature storage (5℃, in the incubator), and sampled once every two days.Results The respiratory intensity was inhibited and the relative permeability was reduced in low temperature storage condition. The contents of total sugar, total acid and Vc in fruit at low temperature changed slower than room temperature, which could keep the quality and flavor of fruit during storage. The change of L* value in low temperature was slower than that at room temperature, while the a*, b* and C* value showed the opposite trends. Under the low temperature condition, the fruit brightness was reduced, but the color of the skin was maintained.Conclusion This study demonstrated that the storage effects is better in low temperature storage condition(5℃).