earticle

영어

Pitaya(Hylocereus spp.) is an exotic non-climacteric fruit that has red and white flesh with numerous small black seeds. Its major harvest months in Jeju are from July to November and the fruit has a relatively short shelf life. To extend its marketability after harvest is one of the main challenges. The major problems that arise during postharvest management include weight loss, decay, reduction in total soluble solids (TSS), decrease in titratable acidity, loss of flesh firmness, and diminished freshness of the external skin and bracts during storage. The objectives of this study are focused on extending of shelf life, establishing appropriate storage temperature, and period, delaying bracts senescence and external skin shriveling. Through this study, it was found that the appropriate storage temperature and period for the red fleshed pitaya “Da Hong” grown in Jeju is 14 days at 8°C, and that during the storage total soluble solids(TSS), acidity, firmness of the flesh, color(a*) of the skin and bracts are maintained. In general, when fruit is stored at low temperature and taken out to room temperature, water droplets (condensation) that form on the surface of the fruit due to the difference between the external high temperature and the low storage temperature are undesirable. Because water vapor condensation create conditions favorable for the growth of microorganisms and promote decay. Therefore pitaya fruit stored at 8 ℃ for 14 days, followed by ISW (intermittent stepwise warming) from 8 ℃ to 23 ℃ which increased by 5℃ 1 day intervals are the best condition to inhibit water vapor condensation and maintain the postharvest quality.