Abstract:
Dragon fruit (Hylocereus polyrhizus) are high valued crop and sold mainly for fresh
consumption. Thus treatments are required to reduce the deterioration of physical
appearance and damages due to disease attacks on fruits. These studies determined
the effect of hot water treatment, different packaging methods and storage
temperature on the shelf life of dragon fruit. The red-fleshed fruit used in the studies
was at optimum ripeness and quality which is 5 to 6 days after fruit color change. At
ambient, fruit stayed fresh for a few days after which its physical appearance
deteriorated and disease infestation set in resulting in spoilage in 7 to 8 days. Fruits
however remained fresh and disease-free for 8 days if stored at 10
C with 90%
relative humidity, but the fruits started to deteriorate and got spoiled after the 16th day.
Fruit treated in hot water of 55
°
C for 15 minutes and bagged in sealed polyethylene
plastic bag without holes maintained their physical appearance better with much
reduced disease infestation for up to 16 days in chilled storage as compared with those
without heat treatment in similar storage conditions. The findings on extended shelf
life of dragon fruit can be applied in local market to reduce wastage due to spoilage
and to enable the marketing of this wonderful fruit to neighboring countries.
