The effect of heat treatment, different packaging methods and storage temperatures on shelf life of dragon fruit (Hylocereus spp.)

Lau, C. Y. and Othman, F. and Eng, L. (2007) The effect of heat treatment, different packaging methods and storage temperatures on shelf life of dragon fruit (Hylocereus spp.). Jabatan Pertanian Sarawak. pp. 1-16.

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Abstract

Dragon fruit (Hylocereus spp.) is a recent introduced fruit crop in the State which was cultivated initially by a number of pioneering entrepreneurs in 2001. Since then, it has been shown to thrive well under local biophysical conditions. At present, there is a concentration of commercial plantings of this fruit in the Sibu Division and some smaller plantings in other Divisions of Sarawak. The high nutritional value of dragon fruit and claims of its medicinal benefits have led people to consider it as a health fruit. Local production of this fruit at present is still not sufficient to meet growing demand and this short fall is met by some imports. The quick returns from dragon fruit plantings together with the favorable prices it commands make it an attractive and profitable fruit crop to invest in. It is anticipated that there will be more plantings and production in the State in future. To support the development of this fruit, the Agriculture Research Centre of the Department of Agriculture, Sarawak has since 2006 carried out post harvest studies on shelf life of white-fleshed and red-fleshed dragon fruit. The fruit used in the studies were at optimum ripeness and quality which is 8 to 9 days and 5 to 6 days after fruit color change for white-fleshed and red-fleshed types respectively. At ambient, fruit stayed fresh for a few days after which its physical appearance deteriorated and disease infestation set in resulting in spoilage in 6 to 7 days. Fruits however remained fresh and disease-free for 6 days if stored at 10 0C with 90% relative humidity, but started to deteriorate and got spoiled after the 15th day. Both types of fruit treated in hot water of 55 0C for 15 minutes and bagged in sealed polyethylene plastic bag without holes maintained their physical appearance better with much reduced disease infestation for up to 21 days in chilled storage as compared with those without heat treatment in similar storage conditions. The eating quality of these fruit was maintained. In general, white-fleshed fruit was found to stay fresher than that of the red-fleshed when stored at 100C. Fungal decay on fruit was the main limiting storage factor. The main fungi associated with spoiled fruit were Colletotrichum spp., Helminthosporium spp and Fusarium spp. The findings on extended shelf life of both types of dragon fruit can be applied in local market to reduce wastage due to spoilage and to enable the marketing of this wonderful fruit to neighboring countries.

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