Recent advances in postharvest storage and preservation technology of pitaya (dragon fruit)

ABSTRACTPitaya fruit has highly edible, medicinal, and economic value. Currently, pitaya is often used as fresh fruit to meet the market demand of consumers. However, pitaya fruit is prone to mechanical damage, microbial infection, and softening and decay after harvest, affecting the quality and shelf life of fresh pitaya fruit. Therefore, many technologies have been developed to extend the postharvest storage time of fresh pitaya. This review summarises the internal and external factors that affect the deterioration in quality of pitaya fruit after harvest and introduces the types of preservation technologies for pitaya fruit presently available. This includes physical, chemical, and techniques based on natural substances to extend the shelf life of postharvest pitaya fruit, as well as the control methods of postharvest diseases and pests. Future research needs to consider the combined application of various technologies to improve the preservation of pitaya.KEYWORDS: PitayapostharvestTechnologypreservationqualityshelf life AcknowledgementsThis review is supported by Outstanding Young Scientist Program of Guizhou Province under grant number KY [2021]028; Regional Fund of the National Natural Science Foundation of China (32260799); Cultivation Research Program of Guizhou University under grant numbers [2019]42.Disclosure statementThe authors declare no conflict of interest.Data availability statementAll relevant data are within the paper. And more information can be found in the references.Additional informationFundingThis work was supported by the Regional Fund of the National Natural Science Foundation of China [32260799]; Cultivation Research Program of Guizhou University [[2019]42]; Outstanding Young Scientist Program of Guizhou Province [KY [2021]028].