Abstracto
- Pitaya is a cactus fruit that has been used as a complementary part of diet since ancient times in Southern Mexico. In this region about 30 types of pitayas have been identified but none of them has been characterized for quality attributes. In the present work, six types of pitayas were studied in order to select those with more potential for the fresh or processed market. Samples of mature pitaya fruits were collected for two years and evaluated for physical, chemical and sensory characteristics. Results indicated that 'Olla' and 'Jarra' pitaya types showed the best quality attributes (fruit weight, percentage of flesh, total soluble solids and level of sugars). Some aroma compounds with herbaceous (aldehydes) and fruity (esters) notes were identified in the six pitaya types with 'Jarra' showing a larger number and abundance of volatiles than 'Olla' fruits. Pigments present in the flesh were identified as betalains (betacyanins and betaxanthins) and they were different both qualitative and quantitatively among the six types providing characteristic colors to the flesh. About sensory characteristics, only 'Olla' and 'Jarra' fruits were subjected to evaluation by trained panelists and consumers. Trained panelists described the aroma of these two pitaya types as fruity and herbaceous, and detected a bright color in peel and pulp. Color and odor variables explained over 80% of variance among consumers survey, no significant differences in acceptability were found between the two types of pitaya fruits and 73% people said they would buy these fruits at the market. We concluded that 'Olla' and 'Jarra' pitayas will be accepted by Mexican middle class consumer based mostly on pulp color and fresh aroma.