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<p>The effect of transport vibration on quality changes of ‘red pitayas’ during storage and transportwas investigated, as well as the effect of low temperature on reducing vibration damage. Weight loss, hardness, respiratory strength, cell membrane permeability, malondialdehyde content, vitamin&#xa0;C (Vc) content and water migration were measured during vibration and refrigeration. ‘Red pitayas’ stored at 8 °C maintained sensory scores above&#xa0;7, with vibrated samples scoring no lower than&#xa0;6 even after 12&#xa0;days. Weight loss after 72 h of vibration at 20 °C was 2.3&#xa0;times higher than at 8 °C. At 8 °C, vibrated fruits reached 3.3% weight loss three days earlier than non-vibrated controls. Vibration reduced fruit hardness, increased respiration rate and accelerated Vc degradation, with Vc levels in the 20 °C vibrated group 11% lower than in the 8 °C group. After 36 h of vibration, Malondialdehyde (MDA) and cell membrane permeability content were greatly lower in the 8 °C group compared to the 20 °C group. Additionally, vibration and elevated temperature increased the proportion of free water in the fruit. In conclusion, it was important to attenuate or even avoid mechanical damage during ‘red pitaya’ transport. The use of low-temperature storage and transport of ‘red pitaya’, could better resist the damage caused by transport vibration, and maintain better quality, to extend its storage period.</p> Graphic abstract <p></p>

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Evaluation and Analysis of Postharvest Red Pitayas (Hylocereus polyrhizus) Fruit During Storage Based on a Mechanical Vibration Experiment

  • 期刊论文

  • 发表日期：

    2025年7月2日

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  • Ming Yuan,
  • Zhilong Xu,
  • Chi Zhang,
  • Kai Sheng,
  • Jun Mei,
  • Jing Xie

摘要

The effect of transport vibration on quality changes of ‘red pitayas’ during storage and transportwas investigated, as well as the effect of low temperature on reducing vibration damage. Weight loss, hardness, respiratory strength, cell membrane permeability, malondialdehyde content, vitamin C (Vc) content and water migration were measured during vibration and refrigeration. ‘Red pitayas’ stored at 8 °C maintained sensory scores above 7, with vibrated samples scoring no lower than 6 even after 12 days. Weight loss after 72 h of vibration at 20 °C was 2.3 times higher than at 8 °C. At 8 °C, vibrated fruits reached 3.3% weight loss three days earlier than non-vibrated controls. Vibration reduced fruit hardness, increased respiration rate and accelerated Vc degradation, with Vc levels in the 20 °C vibrated group 11% lower than in the 8 °C group. After 36 h of vibration, Malondialdehyde (MDA) and cell membrane permeability content were greatly lower in the 8 °C group compared to the 20 °C group. Additionally, vibration and elevated temperature increased the proportion of free water in the fruit. In conclusion, it was important to attenuate or even avoid mechanical damage during ‘red pitaya’ transport. The use of low-temperature storage and transport of ‘red pitaya’, could better resist the damage caused by transport vibration, and maintain better quality, to extend its storage period.

Graphic abstract