Effect of combined hurdle technology treatments on the quality characteristics of minimally processed pitahaya 

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Rivera-Ashqui" }, { "@type": "Person", "name": "Reynaldo J. Silva-Paz" } ], "publisher": { "@type": "Organization", "name": "F1000Research", "logo": { "@type": "ImageObject", "url": "https://f1000research.com/img/AMP/F1000Research_image.png", "height": 480, "width": 60 } }, "image": { "@type": "ImageObject", "url": "https://f1000research.com/img/AMP/F1000Research_image.png", "height": 1200, "width": 150 }, "description": "Fresh-cut pitahaya (Selenicereus spp.) faces significant postharvest challenges due to rapid quality deterioration. This study evaluated the effects of combined preservation treatments (ascorbic acid, calcium chloride, and UV-C light) on the physicochemical, textural, and sensory properties of pitahaya during refrigerated storage. The experimental design evaluated eight treatments analysing quality parameters (physicochemical, bioactive, color, texture, and sensory). Results demonstrated that UV-C light treatment (T4) preserved color stability most effectively, showing the lowest ΔE values (<4.6) until day 12 of storage, while maintaining soluble solids content between 14.4–17.9°Brix. The combined treatment of ascorbic acid + calcium chloride + UV-C light (T8) showed greater stability over storage time, bioactive compounds, maintaining the pH below 4.0 until day 12 and reaching intermediate scores of purchase intention, but overall liking values similar to the application of UV-C light (T4) and the control treatment (T1) (>6.3/9). However, the use of ascorbic acid (T2) or its combination with UV-C light (T6) reduced its consumer overall liking (5.8/9). Texture analysis revealed that while all treatments experienced progressive loss of firmness (>90% by day 15), T4 and T8 maintained their cohesiveness with better structural integrity compared to the control sample. The study concludes that the use of UV-C light offers optimal quality preservation, while the combined use of ascorbic acid (1%) with calcium chloride (1%) and UV-C light allows for an increase in bioactive compounds. UV-C light represents the most viable option for industrial application, given its balance between effectiveness and cost. Furthermore, it is suggested that UV-C light exposure times be optimized by combining it with edible coatings." } { "@context": "http://schema.org", "@type": "BreadcrumbList", "itemListElement": [ { "@type": "ListItem", "position": "1", "item": { "@id": "https://f1000research.com/", "name": "Home" } }, { "@type": "ListItem", "position": "2", "item": { "@id": "https://f1000research.com/browse/articles", "name": "Browse" } }, { "@type": "ListItem", "position": "3", "item": { "@id": "https://f1000research.com/articles/14-1054", "name": "Effect of combined hurdle technology treatments on the quality characteristics..." } } ] } Home Browse Effect of combined hurdle technology treatments on the quality characteristics... ALL Metrics - Views Downloads Get PDF Get XML Cite How to cite this article Jamanca-Gonzales N, Ocrospoma-Dueñas R, Vargas-Tapia E et al. Effect of combined hurdle technology treatments on the quality characteristics of minimally processed pitahaya [version 1; peer review: 1 approved with reservations] . F1000Research 2025, 14 :1054 ( https://doi.org/10.12688/f1000research.169383.1 ) NOTE: If applicable, it is important to ensure the information in square brackets after the title is included in all citations of this article. Close Copy Citation Details Export Export Citation Sciwheel EndNote Ref. Manager Bibtex ProCite Sente EXPORT Select a format first Track Share ▬ ✚ Research Article Effect of combined hurdle technology treatments on the quality characteristics of minimally processed pitahaya [version 1; peer review: 1 approved with reservations] Nicodemo Jamanca-Gonzales 1 , Robert Ocrospoma-Dueñas https://orcid.org/0000-0002-8312-6359 1 , Eulalia Vargas-Tapia 1 , Yolanda Eguilas-Caushi 1 , Thalia A. Rivera-Ashqui 2 , Reynaldo J. Silva-Paz https://orcid.org/0000-0003-4400-7469 1 Nicodemo Jamanca-Gonzales 1 , Robert Ocrospoma-Dueñas https://orcid.org/0000-0002-8312-6359 1 , [...] Eulalia Vargas-Tapia 1 , Yolanda Eguilas-Caushi 1 , Thalia A. Rivera-Ashqui 2 , Reynaldo J. Silva-Paz https://orcid.org/0000-0003-4400-7469 1 PUBLISHED 08 Oct 2025 Author details Author details 1 Lima, Universidad Nacional de Barranca, Barranca, Lima Region, 15169, Peru 2 Lima, Universidad Peruana Union, Lima District, Lima Region, 15161, Peru Nicodemo Jamanca-Gonzales Roles: Conceptualization, Investigation, Methodology, Writing – Original Draft Preparation Robert Ocrospoma-Dueñas Roles: Investigation, Methodology Eulalia Vargas-Tapia Roles: Data Curation, Investigation, Methodology Yolanda Eguilas-Caushi Roles: Formal Analysis, Investigation, Methodology, Resources Thalia A. Rivera-Ashqui Roles: Conceptualization, Investigation, Validation, Writing – Original Draft Preparation Reynaldo J. Silva-Paz Roles: Conceptualization, Resources, Writing – Review & Editing OPEN PEER REVIEW DETAILS REVIEWER STATUS This article is included in the Plant Science gateway. Abstract Fresh-cut pitahaya ( Selenicereus spp. ) faces significant postharvest challenges due to rapid quality deterioration. This study evaluated the effects of combined preservation treatments (ascorbic acid, calcium chloride, and UV-C light) on the physicochemical, textural, and sensory properties of pitahaya during refrigerated storage. The experimental design evaluated eight treatments analysing quality parameters (physicochemical, bioactive, color, texture, and sensory). Results demonstrated that UV-C light treatment (T4) preserved color stability most effectively, showing the lowest ΔE values (<4.6) until day 12 of storage, while maintaining soluble solids content between 14.4–17.9°Brix. The combined treatment of ascorbic acid + calcium chloride + UV-C light (T8) showed greater stability over storage time, bioactive compounds, maintaining the pH below 4.0 until day 12 and reaching intermediate scores of purchase intention, but overall liking values similar to the application of UV-C light (T4) and the control treatment (T1) (>6.3/9). However, the use of ascorbic acid (T2) or its combination with UV-C light (T6) reduced its consumer overall liking (5.8/9). Texture analysis revealed that while all treatments experienced progressive loss of firmness (>90% by day 15), T4 and T8 maintained their cohesiveness with better structural integrity compared to the control sample. The study concludes that the use of UV-C light offers optimal quality preservation, while the combined use of ascorbic acid (1%) with calcium chloride (1%) and UV-C light allows for an increase in bioactive compounds. UV-C light represents the most viable option for industrial application, given its balance between effectiveness and cost. Furthermore, it is suggested that UV-C light exposure times be optimized by combining it with edible coatings. READ ALL READ LESS Keywords Minimally processed, post-harvest, physicochemical, bioactive, texture, color, sensory. Corresponding Author(s) Reynaldo J. Silva-Paz ( [email protected] ) Close Corresponding author: Reynaldo J. Silva-Paz Competing interests: No competing interests were disclosed. Grant information: The author(s) declared that no grants were involved in supporting this work. Copyright: © 2025 Jamanca-Gonzales N et al . This is an open access article distributed under the terms of the Creative Commons Attribution License , which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. How to cite: Jamanca-Gonzales N, Ocrospoma-Dueñas R, Vargas-Tapia E et al. Effect of combined hurdle technology treatments on the quality characteristics of minimally processed pitahaya [version 1; peer review: 1 approved with reservations] . F1000Research 2025, 14 :1054 ( https://doi.org/10.12688/f1000research.169383.1 ) First published: 08 Oct 2025, 14 :1054 ( https://doi.org/10.12688/f1000research.169383.1 ) Latest published: 08 Oct 2025, 14 :1054 ( https://doi.org/10.12688/f1000research.169383.1 ) Introduction Pitahaya ( Hylocereus spp.), known as dragon fruit, is a tropical species valued for its visual appeal, nutritional properties, and high content of bioactive compounds. This fruit is rich in antioxidants, vitamin C, minerals such as iron and calcium, and dietary fiber, making it a functional food with potential benefits for human health ( Verona-Ruiz et al., 2020 ). However, its high perishability and sensitivity to post-harvest deterioration represent a significant challenge for its commercialization and shelf life. During ripening, pitahaya undergoes accelerated biochemical changes, including pectin degradation, loss of firmness, and pigment oxidation, which reduces its quality within a few days after harvest ( Martínez-González et al., 2017 ). These factors, combined with inadequate post-harvest handling, contribute to losses ranging from 30% to 50% of total production, generating a significant economic impact ( Porat et al., 2018 ). The increasing consumption of minimally processed fruits, such as fresh-cut pitahaya, has increased the need to develop technologies that preserve their quality and microbiological safety. However, minimal processing induces mechanical stress, which activates enzymes such as polyphenol oxidase (PPO) and peroxidase (POD), responsible for enzymatic browning, in addition to increasing the respiration rate and ethylene production ( Contreras et al., 2020 ). These changes generate alterations in color, texture, and flavor, drastically reducing their commercial acceptance ( Rico et al., 2007 ). Furthermore, the exposure of cut tissues facilitates microbial contamination, requiring effective disinfection and preservation methods ( Soliva-Fortuny & Martín-Belloso, 2003 ). Among conventional strategies, refrigeration (4–8°C) is widely used, but in tropical fruits it can cause chilling injury, manifested as surface browning and loss of organoleptic quality ( Vargas et al., 2010 ). Therefore, complementary treatments have been explored, such as the use of antioxidants (ascorbic acid), firming agents (calcium chloride), and non-thermal technologies (UV-C light). Ascorbic acid inhibits browning by reducing quinones to colorless compounds, while CaCl 2 strengthens cell structure by forming calcium bridges with pectins ( Wang & Xu, 2007 ). UV-C light (200–280 nm) has demonstrated efficacy in microbial inactivation by damaging the DNA of pathogens, in addition to inducing defense responses in plant tissue ( Bintsis et al., 2000 ). Studies on apple and pear have reported that combining UV-C with antioxidants improves color and texture stability during storage ( Gómez et al., 2010 ). In pitahaya, individual treatments, such as immersion in solutions of chlorine (500 ppm), ascorbic acid (1%), and CaCl 2 (1%), have been evaluated, showing positive effects on firmness and color retention ( Chuni et al., 2010 ; Lyzbeth et al., 2023 ). Likewise, the application of UV-C (3.2 kJ/m 2 ) has reduced the microbial load without significantly affecting sensory attributes ( Nimitkeatkai & Kulthip, 2016 ). However, studies that integrate these treatments in combination to evaluate possible synergistic effects are still scarce. Furthermore, most research has focused on isolated microbiological or physicochemical parameters, without comprehensively addressing their impact on textural and sensory properties, which are key to consumer acceptance ( Obenland et al., 2016 ). The working hypothesis is that the synergy between these methods will reduce enzymatic browning, maintain firmness, and extend shelf life without compromising nutritional quality. Furthermore, it will allow the development of more efficient conservation protocols for minimally processed fruits, aligned with the demand for fresh, safe, and high-quality products ( Razali et al., 2021 ). This study aims to evaluate the effect of combined treatments (ascorbic acid, CaCl 2 , and UV-C) on the physicochemical (color, acidity, soluble solids), textural (firmness, elasticity), and sensory properties of freshly cut pitahaya. Methods Fruit material The commercially mature red pitahaya, classified under the Angiosperm Phylogeny Group IV system ( APG, (2016) , belongs to the order Caryophyllales Juss. ex Bercht. & J. Presl, family Cactaceae Juss., genus Hylocereus (A. Berger) Britton & Rose, and corresponds to the hybrid genotype Hylocereus “American Beauty.” The common name is “Pitahaya American Beauty” (voucher specimen Code N° 304-USM-MHN-2025; deposition certificate N° 050-2025-USM-MHN, issued by J. Alban-Castillo, Botanist of the San Marcos Herbarium (USM), Natural History Museum, Universidad Nacional Mayor de San Marcos, Lima, Peru). Fruits exhibiting 70–100% reddish-purple peel coloration were collected from the locality of Supe and purchased at the Barranca central market (Lima, Peru) during the harvest season (January–February 2025). Processing conditions and treatments The pitahaya fruits were washed with water at 5°C for 1 min and disinfected by immersion in a sodium hypochlorite solution (1000 ppm, Clorox ® brand) for 5 min, using a ratio of 20 L of solution per batch. Subsequently, they were drained and temporarily stored at 4°C until processing. The fruits were manually peeled using a previously sterilized stainless-steel knife and chopping board, obtaining 1.0 ± 0.1 cm cubes through cross-sections, according to the methodology described by Vargas et al. (2010) . The cubes were immersed for 5 minutes in food-grade ascorbic acid (C 6 H 8 O 6 ) and calcium chloride (CaCl 2 ) solutions (Insuquímica ® brand), in proportions established according to the experimental design. Combined UV-C light treatments were then applied using a chamber sterilizer (model M1 UV-Kammer, Dinies ® , Germany) equipped with four 18 W lamps (λ = 254 nm), placing the samples 2 cm away from the radiation source ( Nimitkeatkai & Kulthip, 2016 ). Finally, the treated cubes were packaged in crystalline plastic trays (13 × 20 cm) covered with medium-density polyethylene film (8 × 12 cm) and stored for 15 days at 4 ± 1°C and 95% relative humidity, maintaining a fruit-to-solution ratio of 1:2 (w/v). The UV-C doses applied were determined through preliminary tests that established the maximum levels without affecting the product’s sensory quality. Eight treatments were applied corresponding to different combinations of ascorbic acid (AA), calcium chloride (CC), and UV-C light (UV) to minimally processed pitahaya. The treatments were randomly distributed and evaluated with three replicates per treatment. The combinations were as follows: T1 (control), T2 (1% AA), T3 (1% CC), T4 (3.9 kJ/m 2 UV light), T5 (1% AA + 1% CC), T6 (1% AA + 3.9 kJ/m 2 UV), T7 (1% CC + 3.9 kJ/m 2 UV), and T8 (1% AA + 1% CC + 3.9 kJ/m 2 UV). The experimental units were randomly assigned in order to reduce the effect of experimental variability and ensure the validity of the results. Analysis and determinations Characterization physical of the fruit A representative sample of pitahayas was selected, covering various dimensions and with a degree of commercial ripeness, ensuring that the collected data reflected the variability of the population ( Sanmiguel et al., 2025 ). The diameter (cm) was quantified using a digital electronic vernier caliper (Control Company Traceable, model SR44, Mexico). The weight of the fresh fruit, peel, and pulp was recorded using a precision analytical balance (±0.0001 g) (Sartorius, model Entris 224-1S, Germany). Physicochemical properties of fresh and minimally processed fruit Moisture content was determined using an infrared moisture analyzer (Sartorius, model MA 160, Germany), and ash was incinerated in a muffle furnace (Thermo Concept, model KL15/11, Bremen, Germany) ( AOAC, 2012 ). The % total soluble solids were measured using a digital refractometer (Atago, Japan), with results expressed in °Brix ( Sanmiguel et al., 2025 ); pH was measured using a potentiometer (Hanna HI320, USA); and titratable acidity was measured gravimetrically ( AOAC, 2012 ) using a titration device (Titronic, model 500, Spain), expressed as % citric acid. Colorimetric parameters The colorimetric parameters of the minimally processed samples were measured using a PCE Instruments colorimeter (Model CSM 3, Spain) with an 8° observation angle and a D65 blue LED illuminant with an 8 mm aperture. The CIELAB system was used (10° observer and D65 illuminator). The coordinate values L* (which symbolizes luminosity and can take values between 0 and 100), a* (which indicates the amount of red/green color), and b* (which indicates the yellow/blue color) were obtained ( Cabanillas Montenegro & Aurora Vigo, 2020 ). The color measurements of the samples were performed in triplicate. Instrumental texture parameters Texture profile analysis (TPA) parameters were determined using a Brookfield Metek CTX texturometer, from the USA, using TexturePro V1.0 Build 19 software from Brookfield Engineering Labs Inc. The minimally processed samples were analyzed in 1.0 ± 0.1 cm cubes. The center section was placed on the flat plate of the texturometer, and six measurements were taken per piece. A 2 mm diameter convex probe (TA5) was used, with 40% deformation and a crosshead speed of 1 mm/s, and a 5 kg load cell. The weight was expressed in grams (g) (n = 6). The texture profile (TPA) was determined by double compression, evaluating: firmness (hardness) of the first and second cycles, adhesive strength, elasticity, gumminess, cohesiveness, chewiness, and resilience as proposed by Razali et al. (2021) . Bioactive compounds Determination of total phenols The total phenolic content was determined using the Folin-Ciocalteu method, adapted from Swain & Hillis (1959) . 50 μL of sample plus 800 μL of distilled water were added to a 2 ml eppendor, a complete homogenization was performed, then 50 μL of Folin – Ciocalteu was added, the mixture was left to stand for 2 hours in the dark, once finished, 250 μL was placed in a 96-well plate and the absorbance was measured at 725 nm using a spectrophotometer (Synergy H1, Biotek, USA). The results were expressed in mg of gallic acid equivalents per mg of dry sample (mg EAG/g). Gallic acid (Sigma-Aldrich) was used to construct the standard curve. Flavonoid determination Total flavonoid content was determined according to the method proposed by Zhishen et al. (1999) . 100 μl of sample was incorporated into 500 μl of distilled water, followed by the addition of 30 μl of 5% sodium nitrite (NaNO 2 ). The samples were allowed to stand for 5 min, then 200 μl of 1 M NaOH was added to 310 μl of distilled water. Once homogenized, the reading was taken at 510 nm using a spectrophotometer (Synergy H1, Biotek, USA). A quercetin standard (Merck) was used for the standard curve, and the results were expressed in mg of quercetin equivalents per g of dry sample (mg EQ/mL). Determination of antioxidant capacity by the ABTS method Antioxidant capacity was determined using the ABTS + radical method, following the methodology described by Re et al. (1999) , with slight modifications. The ABTS solution was prepared by dissolving 38.8 mg of ABTS with 6.6 mg of potassium persulfate in 10 mL of distilled water, allowing it to stand in the dark for 16 h. The absorbance was then adjusted to 0.7 at a wavelength of 734 nm by adding ethanol. For the measurement, 50 μL of sample was combined with 950 μL of the ABTS solution, allowed to stand in the dark for 7 min, and the absorbance at 734 nm was measured. Readings were taken in 96-well plates, using pure methanol as a blank. Trolox (Merck) was used to perform the calibration curve, and the results were expressed in μmol TE/mL of dry sample, and Trolox μmol TE/g dry matter. Determination of antioxidant capacity by the DPPH method The antioxidant capacity of pitahayas was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical method proposed by Brand-Williams, Cuvelier, & Berset (1995) . A DPPH solution in methanol was prepared at an approximate concentration of 0.1 mM, adjusting its absorbance to 0.9 ± 0.1 at 515 nm. For the analysis, 25 μL of sample were mixed with 975 μL of the DPPH solution in 2-ml Eppendorf tubes. The mixture was incubated in the dark for 30 min at room temperature (20 °C). Subsequently, absorbance was measured at 515 nm using a spectrophotometer with a multimode reader (Synergy H1, Biotek, USA). Antioxidant activity was expressed as percentage inhibition of the DPPH radical. A calibration curve was constructed using Trolox as a standard, and the results were expressed as Trolox equivalents μmol TE/g dry matter. Sensory evaluation Sixty to eighty consumers (aged 17 to 24), consisting of students and faculty from a Peruvian public university, participated in the sensory evaluation of the samples at 0, 5, and 9 days of storage using a 9-point hedonic scale assessing overall liking, color, odor, flavor, and texture (1 = strongly dislike - 9 = strongly like) ( Ares & Jaeger, 2015 ) and purchase intention using a 5-point scale (1 = would not buy - 5 = would buy). Data collection was carried out using the Sensesbit sensory software ( https://web.sensesbit.com/ ), which generated the online questionnaire, accessible via QR code. Approval was obtained from the Research Ethics Committee of the National University of Barranca, with registration code No. 004-2025, approved on May 12, 2025. Statistical analysis A completely randomized design was used to evaluate the effect of treatments on the response variables. The analysis was performed in two stages: first, treatments (T1–T8) were compared using a one-way ANOVA as a factor for each assessment time point; second, the time course of each treatment was analysed using a one-way ANOVA, evaluating time as a factor. In both cases, multiple comparisons were performed using Fisher’s test (α = 0.05), after checking for normality (Shapiro-Wilk test) and homoscedasticity (Levene test). Results were expressed as mean ± standard deviation, and analyses were processed using XLSTAT ® 2023 software (Addinsoft, Paris, France), using capital letters for differences between treatments at the same time point and lowercase letters for variations over time within each treatment. Results and discussion Characteristics of fresh pitahaya The pitahaya fruits analysed had an average diameter of 82.61 ± 10.01 mm and a length of 96.10 ± 8.41 mm, with a total weight of 391.50 ± 88.80 g, with the pulp representing 66.6% (260.80 ± 86.50 g), values consistent with previous reports for the genus ( Sanmiguel et al., 2025 ). The high moisture content (78.27 ± 3.82%) and low ash percentage (0.43 ± 0.21%) confirm the typical characteristics of perishable tropical fruits ( AOAC, 2012 ), highlighting the need to implement appropriate preservation technologies to preserve their post-harvest quality, particularly in minimally processed products where tissue damage during cutting accelerates degradation processes. Physicochemical parameters of minimally processed pitahaya Table 1 presents the physicochemical parameters obtained for the minimally processed pitahaya. The results showed significant differences (p < 0.05) between treatments at each storage time. Regarding weight variation, treatment T3, treated with calcium chloride, showed the highest values compared to the other treatments on day 15, suggesting greater susceptibility to dehydration caused by fruit respiration and transpiration. For °Brix, T1 (control) and T4, treated with UV-C light, presented high values, indicating better retention of soluble solids compared to T8, treated with ascorbic acid, calcium chloride, and UV-C light. Regarding pH, T1 maintained more stable values compared to T2, T3, T5, and T6, which experienced reductions until day 15, revealing a greater acidifying effect in the latter, observing the influence of ascorbic acid and calcium chloride. Titratable acidity showed similar behaviour for T4 (UV-C light), T5, and T6 (a mixture of ascorbic acid and calcium chloride or UV-C light), with a significant reduction in T6, which had the lowest values at the end of storage, suggesting differences in metabolic activity. Table 1. Physicochemical changes in minimally processed Pitahaya during storage. Storage period Treatments Time (days) T1 T2 T3 T4 T5 T6 T7 T8 Weight variation (%) 3 0.025 ± 0.008 dD 1.499 ± 0.133 cA 0.794 ± 0.278 cB 0.595 ± 0.000 cdBC 0.200 ± 0.282 c CD 1.595 ± 0.289 bA 0.497 ± 0.140 c BC 0.894 ± 0.138 dB 6 0.930 ± 0.085 cBCD 2.181 ± 1.124 bcA 1.499 ± 0.426 cABC 0.2968 ± 0.140 dD 0.697 ± 0.139 cCD 1.289 ± 0.137 bABCD 1.883 ± 0.132 bcAB 1.493 ± 0.151 bcABC 9 1.198 ± 0.286 cA 1.196 ± 0.005 cA 1.209 ± 0.016 cA 1.485 ± 0.132 bcA 0.197 ± 0.279 cB 1.207 ± 0.282 bA 1.573 ± 20.268 cA 1.398 ± 0.002 cA 12 1.894 ± 0.133 bBC 3.496 ± 0.136 bA 2.799 ± 0.860 bAB 1.879 ± 0.963 bBC 1.390 ± 0.014 bC 1.658 ± 0.129 bC 3.164 ± 0.258 bA 1.786 ± 0.000 bBC 15 5.566 ± 0.266 aB 5.507 ± 0.801 aB 7.916 ± 0.425 aA 5.323 ± 0.033 aB 5.232 ± 0.162 aB 6.160 ± 1.450 aB 6.261 ± 1.248 aAB 6.939 ± 0.209 aAB Total soluble solids (°Brix) 0 15.550 ± 0.866 aC 13.600 ± 0.115 bcF 17.400 ± 0.231 aA 14.400 ± 1.039 dE 11.850 ± 0.404 eG 15.300 ± 0.231 bcCD 16.500 ± 0.115 aB 14.650 ± 0.173 aDE 3 17.500 ± 1.061 aA 14.500 ± 0.535 abCD 15.325 ± 0.793 bBC 17.850 ± 0.705 aA 15.950 ± 1.066 bB 15.425 ± 0.957 bBC 15.225 ± 1.187 aBCD 13.950 ± 0.645 abD 6 16.980 ± 2.580 aA 12.325 ± 1.357 dB 17.525 ± 0.299 aA 16.625 ± 0.377 bcA 17.050 ± 0.507 aA 13.250 ± 0.129 dB 12.575 ± 1.302 cB 12.850 ± 1.387 bB 9 17.680 ± 2.330 aA 15.350 ± 0.940 aB 15.150 ± 0.870 bBC 16.050 ± 0.733 cAB 14.875 ± 0.538 cdBC 17.275 ± 0.727 aA 13.625 ± 1.132 bcC 14.625 ± 1.063 aBC 12 15.900 ± 1.711 aAB 13.325 ± 0.275 cdD 14.825 ± 0.369 bBC 16.500 ± 0.258 bcA 14.100 ± 0.956 dCD 14.500 ± 0.383 cBCD 15.100 ± 0.876 abABC 15.150 ± 1.626 aABC 15 15.150 ± 0.947 aB 14.450 ± 0.129 abBC 15.200 ± 0.337 bB 17.275 ± 0.907 abA 15.250 ± 0.129 bcB 14.900 ± 0.648 bcB 15.300 ± 0.952 aB 13.925 ± 0.189 abC pH 0 4.625 ± 0.035 aA 4.615 ± 0.021 aA 4.525 ± 0.007 aB 4.350 ± 0.071 aC 4.155 ± 0.007 cD 4.125 ± 0.035 cD 4.390 ± 0.014 abC 4.175 ± 0.007 bD 3 4.465 ± 0.007 bAB 4.430 ± 0.141 abAB 4.515 ± 0.050 aA 4.365 ± 0.007 aB 4.420 ± 0.014 aAB 4.435 ± 0.021 aAB 4.460 ± 0.014 aAB 4.430 ± 0.014 aAB 6 4.395 ± 0.007 bcAB 4.290 ± 0.042 bCD 4.475 ± 0.064 aA 4.285 ± 0.021 aCD 4.290 ± 0.057 bCD 4.275 ± 0.050 bCD 4.355 ± 0.035 bBC 4.200 ± 0.028 bD 9 4.370 ± 0.014 cA 4.060 ± 0.099 cCDE 4.005 ± 0.035 bDE 3.960 ± 0.170 bDE 4.140 ± 0.071 cBCD 3.885 ± 0.078 dE 4.250 ± 0.028 cAB 4.205 ± 0.035 bABC 12 4.370 ± 0.042 cA 3.580 ± 0.141 dCD 3.270 ± 0.099 cEF 3.430 ± 0.042 cDE 3.345 ± 0.007 dEF 3.215 ± 0.078 eF 3.830 ± 0.028 dB 3.645 ± 0.148 cBC 15 4.345 ± 0.050 cA 2.790 ± 0.000 eD 2.695 ± 0.035 dD 2.945 ± 0.050 dC 2.705 ± 0.021 eD 2.790 ± 0.014 fD 2.960 ± 0.085 eC 3.085 ± 0.035 dB Titratable acidity (%) 0 0.232 ± 0.009 cD 0.252 ± 0.052 cD 0.312 ± 0.015 cD 2.529 ± 0.058 aA 2.350 ± 0.006 aA 2.551 ± 0.189 aA 1.832 ± 0.034 bC 2.124 ± 0.152 aB 3 1.627 ± 0.004 aAB 1.589 ± 0.336 aAB 1.740 ± 0.061 aA 1.376 ± 0.045 bBC 1.531 ± 0.072 bABC 1.467 ± 0.068 bABC 1.228 ± 0.132 cC 1.600 ± 0.101 bAB 6 1.437 ± 0.062 abC 1.461 ± 0.113 aC 1.456 ± 0.068 abC 1.393 ± 0.085 bC 1.336 ± 0.168 bcC 2.031 ± 0.062 aB 3.102 ± 0.069 aA 0.805 ± 0.021 cD 9 1.329 ± 0.072 bAB 1.600 ± 0.073 aA 1.713 ± 0.342 bA 1.314 ± 0.243 bAB 1.524 ± 0.443 bAB 1.301 ± 0.511 bAB 1.433 ± 0.137 cAB 0.913 ± 0.224 cB 12 1.400 ± 0.064 bAB 0.935 ± 0.274 bAB 1.101 ± 0.054 bAB 1.570 ± 0.934 abA 1.211 ± 0.103 bcAB 0.973 ± 0.035 bcAB 0.649 ± 0.082 eB 0.665 ± 0.024 cB 15 1.398 ± 0.172 bA 0.759 ± 0.103 bBC 1.404 ± 0.026 abA 1.020 ± 0.018 bB 1.018 ± 0.112 cB 0.694 ± 0.023 cC 0.879 ± 0.026 dBC 1.015 ± 0.246 cB Figure 1. Changes in the colour parameters (L*,a*, b* and ΔE) of minimally processed pitahaya during storage. Throughout storage, each treatment independently showed significant changes (p < 0.05) in the parameters evaluated. Weight variation progressively increased between days 12 and 15, with T3 reaching the greatest increase, reflecting accelerated water loss at the final stage. °Brix showed different behaviours: T1 maintained relatively stable values over time, while T8 experienced increases associated with the potential concentration of sugars generated by the application of ascorbic acid, calcium chloride, and UV-C light. The pH decreased consistently over time in each treatment, with a higher value observed for T1, associated with the accumulation of organic acids during ripening. Titratable acidity did not show a constant trend over time across treatments, although it stabilized at time points 12 and 15, except at T7 (calcium chloride with UV-C light), possibly linked to specific treatment effects on enzyme activity. These differences in physicochemical parameters indicate that the weight variation is due to moisture loss or changes in mass. These values are consistent with those reported for pineapple (5–5.7% at 21 days) ( Ulloa et al., 2015 ), mango (4–11%) ( Dolores et al., 2004 ), and fresh pitahaya (5.6–7.8%) ( Osuna et al., 2011 ). The application of only calcium chloride showed a greater loss, possibly due to the fruit’s own physiological process, while the use of only UV-C registered less variation, evidencing the protective effect of irradiation, associated with lower respiration and transpiration ( Nimitkeatkai & Kulthip, 2016 ). The total soluble solids (°Brix) coincide with those described for fresh pitahaya (11.2–15.6°Brix) ( Betancur et al., 2020 ), where the increase is attributed to the loss of moisture and heterogeneous distribution of sugars ( Seki et al., 2023 ). Changes in pH are attributed to the formation of organic acids derived from carbohydrates during storage; these slight variations have been observed in other fruits such as guava and mandarins ( Yirat et al., 2009 ; Mogollón et al. 2011 ). Modifications in titratable acidity are associated with the decrease in the consumption of organic acids such as malic and citric in cellular respiration ( Kader, 2008 ). Bioactive compounds Table 2 presents the values of bioactive compounds for each treatment applied to the processed pitahaya. Significant differences (p < 0.05) were found between treatments for each parameter evaluated. Regarding total phenols, T7 had the highest values on day 3, while T5 had the lowest levels during the same period. For flavonoids, T6 had the highest content at day 15, higher than T8 (19.29 mg/100 g). Regarding the % inhibition of antioxidant capacity (ABTS and DPPH), most treatments maintained similar values (>80%), except for T2 and T6, which showed <70% inhibition of DPPH on day 15. For Trolox equivalents (ABTS), T2 and T6 presented the highest values at the end of storage, while for DPPH, T1 and T2 maintained high levels until day 12, followed by a decrease on day 15. Table 2. Chemical changes in sliced minimally processed Pitahaya during storage. Storage period Treatments Time (days) T1 T2 T3 T4 T5 T6 T7 T8 Total phenols (mg GAE/100 g dry sample) 3 144.000 ± 9.430 dD 193.000 ± 13.670 dBC 192.330 ± 13.200 bBC 181.330 ± 7.540 bC 145.670 ± 6.600 eD 178.800 ± 16.700 dC 251.000 ± 1.890 abA 210.000 ± 8.960 abB 6 210.200 ± 14.800 cA 193.500 ± 1.180 dAB 92.000 ± 17.400 cD 141.00 ± 10.370 cC 175.330 ± 11.310 dB 170.700 ± 15.600 dB 189.170 ± 7.310 cAB 202.330 ± 5.660 bA 9 271.000 ± 8.960 bA 262.670 ± 12.730 cA 256.500 ± 4.010 aA 262.670 ± 6.600 aA 283.670 ± 5.660 aA 224.670 ± 5.190 cB 210.000 ± 30.200 bcB 222.670 ± 4.240 abB 12 259.170 ± 6.360 bBC 304.170 ± 9.660 bA 239.700 ± 16.000 aC 266.000 ± 1.410 aB 213.000 ± 6.130 cD 258.000 ± 6.600 bBC 276.000 ± 17.000 aB 238.170 ± 12.960 aC 15 299.000 ± 4.710 aB 368.330 ± 7.070 aA 181.330 ± 5.890 bD 121.330 ± 12.260 cF 251.670 ± 2.830 bC 362.17 ± 6.840 aA 187.000 ± 10.370 cD 153.800 ± 18.100 cE Flavonoids (mg of quercetin/100g of dry sample) 3 35.529 ± 0.251 bcBC 20.263 ± 0.753 dE 24.350 ± 2.210 cE 31.660 ± 2.410 cCD 30.670 ± 3.310 cD 48.810 ± 1.560 bA 36.700 ± 0.201 dB 39.080 ± 3.160 bB 6 39.040 ± 1.910 abB 47.776 ± 0.402 bA 32.400 ± 3.560 bcD 11.140 ± 1.406 dF 32.940 ± 1.610 cCD 38.120 ± 1.205 dBC 33.290 ± 3.920 dCD 24.990 ± 2.010 cE 9 41.741 ± 0.904 aC 31.940 ± 3.610 cD 42.167 ± 1.105 aC 54.734 ± 1.205 aA 38.190 ± 1.610 bC 40.676 ± 0.803 cdC 50.260 ± 2.710 cB 49.620 ± 1.510 aB 12 42.274 ± 1.155 aCD 62.470 ± 3.210 aA 42.310 ± 5.620 aCD 39.790 ± 1.460 bD 49.480 ± 0.402 aB 44.650 ± 2.410 bcBCD 57.610 ± 0.050 bA 47.000 ± 2.210 aBC 15 34.110 ± 2.260 cEF 60.237 ± 1.054 aC 37.840 ± 1.510 abD 36.594 ± 0.552 bDE 32.334 ± 0.251 cF 74.860 ± 2.560 aA 65.100 ± 0.703 aB 19.290 ± 1.53 dG Antioxidant capacity (% inhibition of ABTS radical) 3 87.384 ± 1.069 bA 89.360 ± 0.576 aA 88.198 ± 1.233 aA 88.430 ± 0.247 aA 89.360 ± 0.082 aA 89.244 ± 0.411 aA 88.837 ± 0.822 aA 88.200 ± 1.560 aA 6 89.360 ± 0.411 aA 88.256 ± 0.658 aA 86.920 ± 3.370 aA 88.488 ± 0.493 aA 89.244 ± 1.069 aA 87.791 ± 0.493 aA 89.186 ± 1.316 aA 86.740 ± 3.950 aA 9 87.616 ± 0.740 abA 88.198 ± 1.069 aA 89.128 ± 0.576 aA 88.779 ± 0.576 aA 87.500 ± 1.398 aA 88.895 ± 1.233 aA 88.372 ± 0.329 aA 88.372 ± 0.493 aA 12 87.849 ± 0.740 abA 89.128 ± 0.411 aA 87.965 ± 0.082 aA 89.419 ± 0.658 aA 89.419 ± 0.822 aA 89.128 ± 1.398 aA 87.849 ± 1.233 aA 89.651 ± 0.164 aA 15 87.151 ± 0.411 bA 82.210 ± 3.120 bB 87.440 ± 2.140 aA 87.790 ± 1.970 aA 88.198 ± 1.233 aA 81.570 ± 1.069 bB 88.488 ± 0.164 aA 87.330 ± 2.800 aA Antioxidant capacity (ABTS umol TE/g dry matter) 3 16.470 ± 1.640 aA 13.268 ± 0.863 bA 15.170 ± 2.200 aA 14.610 ± 0.597 aA 13.239 ± 0.101 aA 13.459 ± 0.723 bA 14.140 ± 1.430 aA 15.160 ± 2.490 aA 6 13.043 ± 0.252 bA 15.138 ± 1.020 bA 17.360 ± 5.640 aA 14.740 ± 0.805 aA 13.490 ± 1.750 aA 15.878 ± 0.964 bA 13.530 ± 2.170 aA 17.650 ± 6.770 aA 9 16.168 ± 1.178 aA 15.200 ± 1.760 bA 13.636 ± 1.134 aA 14.192 ± 1.071 aA 16.260 ± 2.310 aA 13.960 ± 2.000 bA 14.908 ± 0.679 aA 14.867 ± 0.671 aA 12 15.784 ± 1.105 abAB 13.575 ± 0.659 bAB 15.610 ± 0.088 aAB 13.146 ± 1.022 aAB 13.239 ± 1.357 aAB 13.670 ± 2.460 bAB 15.810 ± 2.000 aA 12.682 ± 0.239 aB 15 17.010 ± 0.775 aB 25.120 ± 5.330 aA 16.350 ± 3.560 aB 15.900 ± 3.190 aB 15.140 ± 2.060 aB 26.190 ± 1.840 aA 14.741 ± 0.220 aB 16.570 ± 4.540 aB Antioxidant capacity (% inhibition of DPPH radical) 3 81.140 ± 2.110 bA 85.149 ± 1.062 aA 82.790 ± 2.740 aA 83.744 ± 0.722 aA 85.185 ± 0.126 aA 84.917 ± 0.880 aA 84.080 ± 1.750 aA 82.780 ± 3.130 aA 6 85.403 ± 0.349 aA 82.843 ± 1.284 aA 79.890 ± 7.270 aA 83.340 ± 1.003 aA 84.870 ± 2.140 aA 81.910 ± 1.200 aA 84.820 ± 2.660 aA 79.460 ± 8.740 aA 9 81.540 ± 1.500 bA 82.750 ± 2.200 aA 84.696 ± 1.371 aA 84.010 ± 1.311 aA 81.390 ± 2.930 aA 84.280 ± 2.470 aA 83.129 ± 0.831 aA 83.174 ± 0.854 aA 12 82.027 ± 1.409 abA 84.767 ± 0.809 aAB 82.254 ± 0.116 aAB 85.294 ± 1.251 aAB 85.190 ± 1.650 aAB 84.640 ± 3.000 aAB 81.980 ± 2.530 aB 85.853 ± 0.293 aA 15 80.479 ± 0.982 bA 69.300 ± 7.660 bB 81.240 ± 4.530 aA 81.850 ± 4.040 aA 82.810 ± 2.580 aA 67.880 ± 2.680 bB 83.342 ± 0.281 aA 80.930 ± 5.810 aA Antioxidant capacity (DPPH – umol TE/g dry matter) 3 1289.700 ± 4.020 aA 1297.500 ± 14.500 aA 1239.400 ± 13.700 bB 1200.200 ± 8.720 cC 1300.800 ± 5.600 abA 1292.400 ± 3.450 abA 1291.600 ± 0.979 aA 1281.800 ± 17.200 aA 6 1261.200 ± 38.700 aB 1293.400 ± 19.000 aAB 1297.700 ± 12.600 aAB 1270.600 ± 12.800 bAB 1309.600 ± 3.350 aA 1309.500 ± 10.800 aA 1294.000 ± 2.360 aAB 1303.200 ± 5.700 aA 9 1273.00 ± 5.920 aB 1284.000 ± 19.600 aAB 1301.900 ± 7.690 aAB 1304.300 ± 9.640 aA 1288.100 ± 1.590 bcAB 1299.700 ± 17.300 abAB 1286.300 ± 20.500 aAB 1281.000 ± 5.640 aAB 12 1267.700 ± 12.300 aA 1286.700 ± 15.300 aA 1204.400 ± 11.000 cB 1198.700 ± 15.900 cB 1275.500 ± 14.600 cA 1250.400 ± 34.400 bA 1275.600 ± 24.300 aA 1290.500 ± 5.320 aA 15 1264.00 ± 11.700 aA 1238.500 ± 14.300 bAB 978.900 ± 1.890 dE 948.710 ± 10.200 dE 1169.200 ± 4.1700 dC 1044.100 ± 18.800 cD 1223.500 ± 23.900 bB 1178.200 ± 23.700 bC During storage, the treatments exhibited patterns without any trend. Total phenols in T1 (control) and T2 (ascorbic acid) increased progressively over time, while T3 (calcium chloride) and T4 (UV-C light) showed an increase at day 9, although they subsequently decreased (~50%). Flavonoids in T6 (calcium chloride with UV-C light) increased steadily, unlike T8 (ascorbic acid, calcium chloride, and UV-C light), which reduced their content. The antioxidant inhibitory capacity (% ABTS and DPPH) remained stable until day 12 in all treatments, with significant reductions in T2 and T6 on day 15. For ABTS, T2 and T6 showed increases during storage, while in DPPH all treatments experienced reductions (~20-30%). These changes demonstrate enzymatic and oxidative degradation; the application of ascorbic acid or calcium chloride limited the loss of phenols, while treatments with only calcium chloride (T3) or only UV-C did not show the same effect. Ascorbic acid favored flavonoid stability, in agreement with what was described by Pesantes-Gallardo et al. (2024) . However, the combination of ascorbic acid, calcium chloride, and UV-C light caused reductions similar to those reported for UV-C irradiated pitahaya, with a decrease in betalains and phenols. Furthermore, the antioxidant activity showed high stability under refrigeration, coinciding with that reported by Pesantes-Gallardo et al. (2024) , who observed no significant changes in DPPH and ABTS during 3 days of storage, confirming the functional robustness of cold-stored pitahaya. Colorimetric parameters Figure 1 presents the color results of the minimally processed pitahaya. Color parameters showed significant differences (p < 0.05) between treatments. Regarding luminosity (L*), treatments were similar on day 0. T3 maintained higher values than T7 and T8 compared to each other from days 3 to 9. For the a* (red-green) coordinate, T8 showed the greatest initial reddening, while T4 showed a notable recovery on day 15 compared to the other treatments. For b* (yellow-blue), T1 recorded the most stable values compared to the other treatments, although T2 showed a smaller change at the end of storage. The ΔE revealed that T8 showed the greatest differences in total color change compared to the other samples, indicating severe visual alterations, while T4 maintained the smallest changes until day 12, standing out as the most effective treatment for preserving the original color. All treatments independently showed changes in their colorimetric parameters during storage (p < 0.05). Lightness (L) decreased significantly in T3 and T5 during storage, while T4 showed partial recovery by day 15. The a* coordinate showed dispersed behavior: T1 decreased its reddening over time, while T4 increased its values toward the end. In b*, T3 showed the greatest variation compared to the other treatments, exhibiting changes in yellow/blue tones. ΔE increased slightly for T3, T4, and T5, although they were lower than T8, where the color change was more dramatic. These patterns reflect that treatments T2 (ascorbic acid) and T4 (UV-C light) are effective in minimizing color alterations during storage. The total color difference (ΔE) increased in all treatments, reaching highest values in T7 and T8 (>17) and lowest in T2. Perceptible color changes are a relevant indicator of product quality ( Gengatharan et al., 2016 ). Francis and Clydesdale (1975) mention that color changes can be classified as very different (ΔE* > 3), different (1.5 < ΔE* < 3) and with a small difference (ΔE* 4 as very different. Under these criteria, the differences were significant starting on day 3. These behaviors are consistent with those described for pitahaya pulp ( Gengatharan et al., 2016 ) and pasteurized pulp ( Cabanillas Montenegro & Aurora Vigo, 2020 ), where the decrease in luminosity and the change in hue are associated with the degradation of betalains (pigments sensitive to light, temperature, pH, and oxygen) ( Kader, 2008 ) and the activity of polyphenoloxidase, which promotes enzymatic browning ( Bravo et al., 2011 ). Figure 2. Changes in the visual appearance of pitahaya cubes during storage. Figure 2 shows the visual evolution of minimally processed pitahaya from the different treatments (T1-T8) over 15 days of storage. On day 0, all samples presented an intense magenta color (L* > 40, a* > 20), but showed significant differences (p 25 on day 15), while T3 (calcium chloride) and T5 (ascorbic acid with calcium chloride) maintained better coloration (ΔE 30% reduction in surface area), associated with moisture loss. Seeds became more prominent in T4-T6 due to tissue collapse, while T2 (ascorbic acid) showed less morphological change. Texture profile Figure 3 shows the results of the texture profile of minimally processed pitahaya subjected to different treatments. Textural parameters showed significant differences (p < 0.05) between storage treatments. For Hardness, T1 presented higher values at the beginning compared to the other treatments. For Adhesive Force, T1 and T7 recorded higher values initially, while T4 showed the lowest values. Springiness was higher in all treatments except T1 on day 0, although at day 15 it showed greater elasticity compared to the other treatments. For Gumminess, T3 recorded the highest initial value, being statistically higher than T2. Cohesiveness showed notable differences on day 12, with T8 surpassing other treatments. For Chewiness, T3 maintained high values initially, while T6 showed a decrease on day 15. Resilience did not show marked differences between treatments at each time point evaluated, although T2 showed lower values compared to the other treatments at the end of storage. Each treatment showed significant changes in textural properties during storage (p < 0.05). Firmness decreased dramatically in all treatments from the initial day to day 15, with the lowest values at T1 (control) and T6 (ascorbic acid with UV-C light). Adhesiveness behaved similarly to firmness, although T2 (ascorbic acid) showed an atypical increase on day 15. Elasticity remained stable until day 9 in T1, but was greater at the end of storage than in the other treatments. Gumminess decreased over time in each treatment, reflecting a loss of structural integrity. Cohesiveness behaved inversely to gumminess, increasing at T8 (ascorbic acid, calcium chloride with UV-C light) on day 12 and at T1 on day 15. Chewability showed the most dramatic reduction in T1 and T3 (calcium chloride), while T8 remained relatively stable over time. Resilience did not show clear patterns of deterioration, with random fluctuations across all treatments. Figure 3. Changes in the textural properties of minimally processed pitahaya during storage. Changes in textural parameters showed a progressive reduction attributed to loss of firmness due to structural changes or moisture migration, resulting in softer fruits. These results were slightly lower than those of hard- and soft-fleshed jujubes, which reported values ranging from 7.64–33.12 Hardness ( Zhang et al., 2024 ). Sensory analysis Figure 4 shows the sensory response obtained for the minimally processed pitahaya treatments. Sensory results showed significant differences (p < 0.05) between treatments at each time point evaluated. In color, T1 and T8 maintained the highest scores, significantly surpassing T5 and T6, although at the initial time point there were no significant differences between treatments. Regarding odor, a similar pattern was observed, with color showing T8 as the best perceived on day 5, while T2 had the lowest scores on day 9. For flavor, T4 was rated highest, while T2 and T7 were less well-received at the initial time point. At the end of storage, T1, T4, and T8 obtained scores greater than 6/9. Regarding texture, T1, T4, and T6 were superior at the beginning of the trial, while at the end, T2 and T6 showed accelerated deterioration. Initial overall liking was highest at T4, followed by T8 on day 5 and T1 on day 9, while T2 and T7 had lower overall liking on the last day. Finally, in terms of purchase intention, T1 and T4 had higher purchase intentions, while T2, T6, and T7 had lower values. Figure 4. Sensory evaluation of minimally processed pitahaya during storage. Regarding each treatment over time, they showed significant changes (p < 0.05) in sensory perception. Regarding color, each treatment increased its color perception as time increased, except for T6 and T7, where no such differences were observed. The smell in T2, T3, T4, T6 and T7 did not present significant differences over time, however, T8 increased slightly until day 5, but stabilized on day 9. The flavor in T3 and T7 did not present significant differences over time, the rest of the samples improved their perception notably, although T7 presented the lowest values on day 9. The texture in T2 and T3 were similar to each other with increasing time, the remaining samples improved their texture rating until day 9. Overall liking increased for all treatments over time, T1 and T8 presented higher values, but decreased in T2 and T6. The purchase intention was not significant T2, T3, T4, T6 and T7, although it improved over time for the remaining samples (T1, T5 and T8), but was lower T2, T6 and T7, at the end of storage. These results are similar to studies showing that combining antioxidants with moderate physical treatments improves consumer perception of minimally processed fruits ( Rico et al., 2007 ). Furthermore, Ng et al. (2022) indicated that antioxidant use combined with moderate UV-C better preserves color in tropical fruits, a similar pattern was observed by Obenland et al. (2016) in the evaluation of aromatic attributes in pitahaya. Conclusions This study demonstrated that combined treatments (ascorbic acid, calcium chloride, and UV-C light) significantly influenced the quality of fresh-cut pitahaya during storage. Physicochemical analysis revealed that treatment T4 (UV-C light) was the most effective in preserving color stability (ΔE < 4.6 until day 12) and maintaining soluble solids (14.4–17.9°Brix), while treatment T8 (1% ascorbic acid + 1% calcium chloride + UV-C light) allowed for extended storage life, as indicated by a smaller pH reduction (<4.0 until day 12) and less weight loss ( 25), which negatively affected visual quality. Texture analysis confirmed that all treatments experienced a progressive loss of firmness (>90% at day 15), although T4 and T8 showed greater cohesiveness (0.25-0.34 vs. 0.15 in the control group), suggesting better structural integrity. Sensory evaluation favored T1 (Control), T4, and T8 (>6.3/9 liking and >3.2/5 purchase intention) due to the preservation of color, flavor, and texture, while T2 and T6 obtained the lowest score (<5.7/9 liking), likely due to off-flavors induced by ascorbic acid with UV-C light. The use of UV-C light was the most effective method for preserving the physicochemical and colorimetric properties without compromising sensory acceptance. Furthermore, the use of combined treatments of ascorbic acid (1%) with calcium chloride (1%) and UV-V light allows a higher content of bioactive compounds, supporting the use of barrier technologies as a strategy to expand the commercialization of minimally processed pitahaya with functional compounds, although it is recommended to optimize the application time of UV-C light to maximize the negative effects on texture and color parameters. Ethical considerations All research participants gave their written informed consent before the start of the study. The research was approved by the Ethics Committee of the National University of Barranca (code 004-2025-UNAB-CEPI, dated May 12, 2025). 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Publisher Full Text Zhishen J, Mengcheng T, Jianming W: The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 1999; 64 (4):555–559. Publisher Full Text Comments on this article Comments (0) Version 1 VERSION 1 PUBLISHED 08 Oct 2025 ADD YOUR COMMENT Comment Author details Author details 1 Lima, Universidad Nacional de Barranca, Barranca, Lima Region, 15169, Peru 2 Lima, Universidad Peruana Union, Lima District, Lima Region, 15161, Peru Nicodemo Jamanca-Gonzales Roles: Conceptualization, Investigation, Methodology, Writing – Original Draft Preparation Robert Ocrospoma-Dueñas Roles: Investigation, Methodology Eulalia Vargas-Tapia Roles: Data Curation, Investigation, Methodology Yolanda Eguilas-Caushi Roles: Formal Analysis, Investigation, Methodology, Resources Thalia A. Rivera-Ashqui Roles: Conceptualization, Investigation, Validation, Writing – Original Draft Preparation Reynaldo J. Silva-Paz Roles: Conceptualization, Resources, Writing – Review & Editing Competing interests No competing interests were disclosed. Grant information The author(s) declared that no grants were involved in supporting this work. Article Versions (1) version 1 Published: 08 Oct 2025, 14:1054 https://doi.org/10.12688/f1000research.169383.1 Copyright © 2025 Jamanca-Gonzales N et al . This is an open access article distributed under the terms of the Creative Commons Attribution License , which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Download Export To Sciwheel Bibtex EndNote ProCite Ref. Manager (RIS) Sente metrics Views Downloads F1000Research - - PubMed Central info_outline Data from PMC are received and updated monthly. - - Citations open_in_new 0 open_in_new 0 open_in_new SEE MORE DETAILS CITE how to cite this article Jamanca-Gonzales N, Ocrospoma-Dueñas R, Vargas-Tapia E et al. Effect of combined hurdle technology treatments on the quality characteristics of minimally processed pitahaya [version 1; peer review: 1 approved with reservations] . F1000Research 2025, 14 :1054 ( https://doi.org/10.12688/f1000research.169383.1 ) NOTE: If applicable, it is important to ensure the information in square brackets after the title is included in all citations of this article. COPY CITATION DETAILS track receive updates on this article Track an article to receive email alerts on any updates to this article. TRACK THIS ARTICLE Share Open Peer Review Current Reviewer Status: ? Key to Reviewer Statuses VIEW HIDE Approved The paper is scientifically sound in its current form and only minor, if any, improvements are suggested Approved with reservations A number of small changes, sometimes more significant revisions are required to address specific details and improve the papers academic merit. Not approved Fundamental flaws in the paper seriously undermine the findings and conclusions Version 1 VERSION 1 PUBLISHED 08 Oct 2025 Views 0 Cite How to cite this report: Balcázar-Zumaeta CR. Reviewer Report For: Effect of combined hurdle technology treatments on the quality characteristics of minimally processed pitahaya [version 1; peer review: 1 approved with reservations] . F1000Research 2025, 14 :1054 ( https://doi.org/10.5256/f1000research.186723.r426727 ) The direct URL for this report is: https://f1000research.com/articles/14-1054/v1#referee-response-426727 NOTE: it is important to ensure the information in square brackets after the title is included in this citation. Close Copy Citation Details Reviewer Report 29 Oct 2025 César R. Balcázar-Zumaeta , Universidad Nacional de Piura, Piura, Piura, Peru Approved with Reservations VIEWS 0 https://doi.org/10.5256/f1000research.186723.r426727 Information about the equipment must be included: model, brand, city, state abbreviation if it belongs to the USA or Canada. Sensory analysis could benefit from being presented using radial graphs. The bibliography used is quite extensive and ... Continue reading READ ALL Information about the equipment must be included: model, brand, city, state abbreviation if it belongs to the USA or Canada. Sensory analysis could benefit from being presented using radial graphs. The bibliography used is quite extensive and contributes greatly to the support of the manuscript. I believe that some expressions are redundant and could be reduced and made clearer. Discussions should not only highlight the best treatment, but also explain possible reactions associated with some of the salient data reported. The conclusions should not repeat results, but rather highlight the knowledge generated from them and the technological contribution of the study in line with its objective. Is the work clearly and accurately presented and does it cite the current literature? Yes Is the study design appropriate and is the work technically sound? Yes Are sufficient details of methods and analysis provided to allow replication by others? Partly If applicable, is the statistical analysis and its interpretation appropriate? Yes Are all the source data underlying the results available to ensure full reproducibility? Yes Are the conclusions drawn adequately supported by the results? Yes Competing Interests: No competing interests were disclosed. Reviewer Expertise: Food science I confirm that I have read this submission and believe that I have an appropriate level of expertise to confirm that it is of an acceptable scientific standard, however I have significant reservations, as outlined above. Close READ LESS CITE CITE HOW TO CITE THIS REPORT Balcázar-Zumaeta CR. Reviewer Report For: Effect of combined hurdle technology treatments on the quality characteristics of minimally processed pitahaya [version 1; peer review: 1 approved with reservations] . F1000Research 2025, 14 :1054 ( https://doi.org/10.5256/f1000research.186723.r426727 ) The direct URL for this report is: https://f1000research.com/articles/14-1054/v1#referee-response-426727 NOTE: it is important to ensure the information in square brackets after the title is included in all citations of this article. 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This is an open access peer review report distributed under the terms of the Creative Commons Attribution License , which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. format_quote Cite this report speaker_notes Responses (0) Approved With Reservations info_outline Alongside their report, reviewers assign a status to the article: Approved The paper is scientifically sound in its current form and only minor, if any, improvements are suggested Approved with reservations A number of small changes, sometimes more significant revisions are required to address specific details and improve the papers academic merit. Not approved Fundamental flaws in the paper seriously undermine the findings and conclusions Information about the equipment must be included: model, brand, city, state abbreviation if it belongs to the USA or Canada. Sensory analysis could benefit from being presented using radial graphs. The bibliography used is quite extensive and contributes greatly to the support of the manuscript. I believe that some expressions are redundant and could be reduced and made clearer. Discussions should not only highlight the best treatment, but also explain possible reactions associated with some of the salient data reported. The conclusions should not repeat results, but rather highlight the knowledge generated from them and the technological contribution of the study in line with its objective. Is the work clearly and accurately presented and does it cite the current literature? Yes Is the study design appropriate and is the work technically sound? Yes Are sufficient details of methods and analysis provided to allow replication by others? Partly If applicable, is the statistical analysis and its interpretation appropriate? Yes Are all the source data underlying the results available to ensure full reproducibility? Yes Are the conclusions drawn adequately supported by the results? Yes Competing Interests No competing interests were disclosed. Reviewer Expertise Food science I confirm that I have read this submission and believe that I have an appropriate level of expertise to confirm that it is of an acceptable scientific standard, however I have significant reservations, as outlined above. reply Respond to this report Responses (0) Balcázar-Zumaeta CR. Peer Review Report For: Effect of combined hurdle technology treatments on the quality characteristics of minimally processed pitahaya [version 1; peer review: 1 approved with reservations] . F1000Research 2025, 14 :1054 ( https://doi.org/10.5256/f1000research.186723.r426727) NOTE: it is important to ensure the information in square brackets after the title is included in this citation. The direct URL for this report is: https://f1000research.com/articles/14-1054/v1#referee-response-426727 Alongside their report, reviewers assign a status to the article: Approved - the paper is scientifically sound in its current form and only minor, if any, improvements are suggested Approved with reservations - A number of small changes, sometimes more significant revisions are required to address specific details and improve the papers academic merit. Not approved - fundamental flaws in the paper seriously undermine the findings and conclusions Adjust parameters to alter display View on desktop for interactive features Includes Interactive Elements View on desktop for interactive features Competing Interests Policy Provide sufficient details of any financial or non-financial competing interests to enable users to assess whether your comments might lead a reasonable person to question your impartiality. 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