Morphochemical evaluation of pitaya fruits from the Zona Media of San Luis Potosí
DOI:
https://doi.org/10.19136/era.a13n2.4309Keywords:
Structural polysaccharides, protein, Stenocereus huastecorum, Stenocereus pruinosusAbstract
The Stenocereus genus produces fruits known as "pitayas," valued for their appearance and nutritional content. Although there are studies on various Stenocereus species, research characterizing these fruits in the Zona Media of San Luis Potosí is lacking. The aim of this study was to perform a morphochemical characterization of the pitaya variants Amarilla and Roja (S. huastecorum) and Blanca and Morada (S. pruinosus) at the consumption maturity stage. Polar and equatorial diameters, number of areoles, peel thickness, fruit, pulp, and seed biomass, total soluble solids, and pH were evaluated. Structural polysaccharides and proteins were also extracted from dehydrated pulp and seeds. Mucilage, pectins, loosely and tightly bound hemicelluloses, and cellulose were extracted and quantified, and dietary fiber content was determined. The experimental design was completely randomized with six replications. The results showed differences (p ≤ 0.05) in polar diameter, seed biomass, and the number of seeds per fruit. The concentration of mucilage and pectin in the pulp did not differ significantly (p > 0.05) between the variants. Regarding hemicellulose and cellulose, a trend of higher content was observed in the variants Amarilla > Roja > Blanca > Morada. In seeds, cellulose+lignin was higher in the Blanca and Morada variants. The fiber and protein content is higher in seeds than in pulp. Seed albumins, globulins 11S, and glutelins did not vary among the pitaya varieties, but globulins 7S showed differences.
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