Effect of Preharvest Application of CPPU and Perforated Packaging on the Postharvest Quality of Red-Fleshed Pitaya (Hylocereus polyrhizus sp.) Fruit

The objective of this study was to investigate the effect of the preharvest application of forchlorfenuron (CPPU) and perforated polyethylene bag packaging (PPE) on maintaining the postharvest quality of red-fleshed cv. 'Da-Hong' pitaya (Hylocereus polyrhizus sp.) fruit. On the flowering day, 100 mg center dot L--(1) CPPU was sprayed on the bracts and water was used as the control. After harvest, all fruits were divided into three package treatments, which were packed without bags, packed with and without PPE bags, and stored at 5 +/- 0.5 degrees C and 90 +/- 5% relative humidity for 21 days, followed by 7 days at 20 degrees C and 75 +/- 5% relative humidity without bags for quality evaluation. Significantly higher bract thickness (2.26 vs. 1.44 mm), longer fruit length (120.5 vs. 109.04 mm), and greater firmness (1.56 vs. 1.04 kg center dot cm(-2)) were recorded for the CPPU treated fruit at harvest. Preharvest application of CPPU with perforated packaging resulted in significantly greener bracts, a lower yellow index, fewer chilling incidences, and a lower decay ratio, but there was a slight decrease in respiration rate during cold storage at 5 degrees C for 21 days. However, all criteria reached the threshold when fruits were transferred to 20 degrees C for 7 days. In conclusion, preharvest CPPU application plus perforated packaging is the best combination for the long-term storage of red-fleshed pitaya fruit at 5 degrees C.

Automated summary

The study showed that the combination of preharvest CPPU application and perforated packaging is the best way to maintain the postharvest quality of red-fleshed pitaya fruit at 5 degrees Celsius for a longer period of time. This treatment resulted in greener bracts, reduced decay, and improved overall appearance of the fruit.