Effect of combined hurdle technology treatments on the quality characteristics of minimally processed pitahaya

Fresh-cut pitahaya ( Selenicereus spp. ) faces significant postharvest challenges due to rapid quality deterioration. This study evaluated the effects of combined preservation treatments (ascorbic acid, calcium chloride, and UV-C light) on the physicochemical, textural, and sensory properties of pit...

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Autores principales: Nicodemo C. Jamanca-Gonzales, Robert William Ocrospoma-Dueñas, Eulalia Vargas-Tapia, Yolanda M. Eguilas-Caushi, Thalia Alexandra Rivera-Ashqui, Reynaldo J. Silva-Paz
Formato: Artículo
Lenguaje:inglés
Publicado: 2025
Materias:
dragon fruit
Selenicereus
fresh-cut fruit
hurdle technology
vitamin C
calcium chloride
postharvest quality
cold storage
color stability
bioactive compounds
texture
sensory acceptability
edible coatings
Postharvest Quality and Shelf Life Management
Meat and Animal Product Quality
Food Drying and Modeling
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