Scientific journal
Journal of Food and Nutrition Research
Summary No. 2 / 2022
Trong, L. V. – Thuy, L. T. – Chinh, H. V. – Thinh, B. B.
Physiological and biochemical changes of red-fleshed dragon fruit (Hylocereus polyrhizus) during development and maturation
Journal of Food and Nutrition Research, 61, 2022, No. 2, s. 139-145
Bui B. Thinh, Department of Biodiversity and Marine Bioresources, School of Natural Sciences, Far Eastern Federal University, 10 Ajax Bay, Vladivostok 690922, Russia. E-mail: buibaothinh9595@gmail.com
Le V. Trong, Department of Biology, Faculty of Natural Sciences, Hong Duc University, 565 Quang Trung Str., 40130 Thanh Hoa, Vietnam. E-mail: levantrong@hdu.edu.vn
Received 11 November 2021; 1st revised 1 February 2022; accepted 7 February 2022; published online 24 April 2022.
Summary: The red-fleshed dragon fruit (Hylocereus polyrhizus) is a popular fruit in tropical countries due to its taste and nutritional value. This study aimed to investigate the physiological and biochemical changes during the development and maturation of red-fleshed dragon fruit grown in Vietnam. Fruits were measured for size and content of chlorophyll, carotenoids, reducing sugars, starch, total organic acids, vitamin C, lipids and proteins from 6 to 34 days after anthesis (DAA). The fruits reached a maximum size at
Keywords: dragon fruit; Hylocereus polyrhizus; fruit development; maturation; post-harvest; fruit ripening
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