Refrigerated storage of high hydrostatic pressure (HHP) treated pitaya (stenocereus pruinosus) juice Almacenamiento refrigerado de jugo de pitaya (stenocereus pruinosus) tratado con altas presiones hidrostáticas (APH) uri icon


  • © 2020, Universidad Autonoma Metropolitana Iztapalapa. All rights reserved.This work focuses on HHP and refrigerated storage effects on the quality and acceptability of pitaya juice (pH 5.2, 10°Bx, 9.5% solids) stored under refrigeration. Pitaya is a spheroid fruit from native Mexican cactus, with a juicy and sweet pulp. After 550 and 600MPa treatments for 16 and 12 min, respectively, pitaya juice was stored 60 d at 4±1°C. No aerobic mesophiles were found immediately after HHP treatments, and during storage, population remained below 2 log10 CFU mL-1. In HHP treated juice, yeast and molds were undetectable and remained so during storage. After HHP treatments and during storage, no changes were observed in total soluble solids (9.8 10.0 °Bx), luminosity (4.3 4.4%), and chroma (18.9-20.7). Depending on treatment condition, HHP lowered residual PME activity by 59-63%. A further reduction reaching 25% was observed during storage. Acidity, phenolic compounds, betalains concentrations, and antioxidant activity were not affected by HHP but a 43, 10, 14, and 5% decrease, respectively, was observed after 60 d of storage. Finally, sensorial acceptability was not affected by HHP but increased during storage reflecting an increased sweetness perception associated with lower acidity values. This study confirmed HHP as a viable alternative to commercialize pitaya juice with a refrigerated distribution shelf life exceeding 60 d.

Publication date

  • January 1, 2020