Physicochemical characteristics of red pitaya in two regions of the mato grosso do sul state, Brazil

The pink pitaya with red pulp(Hylocereus spp.) is spreading in the Brazilian markets for its exotic characteristics and nutritional value; however, there is still not enough reports about its postharvest characteristics. The aim of this research was to characterize physical and chemical features and nutritional values of postharvest pitayas. The fruits were collected in two different regions of Mato Grosso do Sul State, Brazil, and these samples were subjected to the following evaluations: length, diameter, freshmatter, moisture content, fixed mineral residue; soluble solids, pH, titratable acidity, carbohydrate, protein, lipids, total phenolic compounds, tannins ;and total antioxidants. Pitaya has low lipid and protein levels, with high water contents (86-89%) and carbohydrates being the highest macronutrient value present in the fruit. The soluble solids content (°Brix 14,9) and the low titratable acidity suggests that the fruit is a good option of in naturaconsumption. Bioactiveswere more present in the pulp than in the peel, except in tannins contents. Pitaya can be classified as a functional food, thus acting in the prevention of diseases, because it contains compounds that fight free radicals.