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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