Evaluación del efecto de la congelación rápida individual (IQF) en las características fisicoquímicas y sensoriales de pitahaya amarilla (Selenicereus megalanthus) en rodajas

Abstract

The yellow pitahaya (Selenicereus megalanthus) is a fruit with an exotic appearance, pleasant taste, high nutritional value and great potential for production and consumption. The present research work aimed to study the effect of the application of individual quick freezing (IQF) technology on the preservation of the physicochemical and organoleptic properties of sliced yellow pitahaya. Physicochemical parameters, texture and color were analyzed in fresh pitahaya in two stages of maturity. An experimental design 2 raised to n was applied with 2 replications, where: A corresponds to the state of maturity of the fruit, B: IQF treatment and C: cut the slices. The sensory analysis determined as the best treatment to T7 with pitahaya in stage of maturity 4, cut 1.0 cm thick and IQF treatment of minus 30 degrees centigrade for 20 min, this treatment obtained high scores by the tasters between like and Like very much. The best treatment presented the following values in the physicochemical and microbiological parameters: humidity 76.62 percent; pH 4.16; acidity 0.15 percent, total soluble solids 17.72 degrees brix; texture 3.45 N; luminosity 25,23 and a minimum microbial load of minus 10 UFC.g raised to minus one. The results obtained demonstrated that the application of the IQF technology in the pitahaya slices allows their physicochemical, textural and color characteristics to be like fresh ones.