Preserving dragon fruit

Dragon fruit is a specialty fruit with high export value because of its attractive appearance, color, nutrition and flavor. In order to increase storage time and ensure fruit quality, some physiological characteristics need to be considered during the ripening process.

Fruit size, weight and stiffness : Dragon fruit blooms simultaneously in each litter, after pollination will form fruit. Within the first 10 days, the fruit grows slowly then increases rapidly in size and weight. In 2 periods 16-18 and 28-34 days after hatching, there is an increase in weight and diameter of the fruit very quickly. Especially in the later stages, farmers have a habit of keeping fruit on the tree so that the fruit has a higher weight. If during this period, watering too much or heavy rain will cause fruit cracking.

While the left nine degrees of fruit left off. The hardness of the fruit drops very rapidly from the 16th to the 25th day after the flowers bloom and then the hardness continues to decrease but more slowly.

(Photo: greatestcities.com) Respiratory intensity : According to the left grouping according to respiratory intensity, dragon fruit is a fruit with low respiratory intensity when ripe (70-100 mg CO ₂ / kg / hour). The respiratory intensity of the fruit is high when the fruit is still green and gradually decreases when ripe. With the characteristics of upper respiratory intensity, in suitable conditions of temperature, humidity and prevention of good post-harvest fungi, dragon fruits can be preserved for 40 days. In addition, the dragon fruit of the left group does not have respiration peaks when ripe, so it is necessary to harvest the fruit at the right time. The fruit quality is different from the fruits like bananas, mangoes can pick fruits when they are green and then ripen.

Acidity and Brix Degree of fruit flesh : The acidity of fruit decreased very rapidly from day 22 to day 28 after flowering and continued to decrease but not significantly (from 1.5% to 0.04%).

Brix degree to indicate the sweetness of the fruit. Brix levels increased from the 25th day (12%) after the flowers bloomed and were highest on the 28th day and the 43rd day (14%). In order to consume the domestic market, farmers prefer to leave fruits on trees longer because consumers prefer fruits with sweeter taste.

Color change of the shell : During the period of 16-22 days after flowering, the discolouration occurs slowly but begins on the 22nd day, red begins to appear, completely red on the 25th day and then red dark on the 31st day.