Postharvest effects of 1-mcp and chitosan/oleic acid coating in pitaya (Stenocereus griseus H.)

Pitaya (Stenocereus griseus H.) is an exotic fruit produced in some regions of Mexico, where it is mainly consumed fresh and valued in local markets. Its pulp has an intense red color, sweet flavor, small and easily chewable seeds, and compounds with antioxidant capacity. The fruit has thorns that make it difficult to handle and cause mechanical damage. However, if the thorns are removed the shelf-life is decreased and its commercialization in distant markets is more difficult. The objective of this study was to evaluate the effects of 1-methylcyclopropene (1-MCP) and a coating prepared with chitosan (Ch) + oleic acid (OA) were evaluated over the quality of pitayas without thorns in refrigeration (11 +/- 1 degrees C; 93 +/- 2 % relative humidity (RH)) for 15 d. The quality parameters studied were respiration pattern, ethylene production, weight loss, titratable acidity, skin firmness, and total soluble solids (TSS). The refrigeration conditions minimized notoriously the weight loss of the fruit. In addition, coating of Ch+OA (CO) maintained the quality parameters and delayed the appearance of fungi, extending the shelf-life of without thorns pitayas up to 15 d. However, 1-MCP alone was not capable of preserving the evaluated quality parameters. The best results were observed in (WOT)+CO+1MCP treatment, which delayed the appearance of fungi for 15 d and maintained the quality parameters.