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10.1016/J.FBIO.2021.100888

Red-skin pitaya fruits had the highest content of polyphenols and betacyanins and also had high antioxidant activity.

Bioactivity and cytotoxicity of different species of pitaya fruits – A comparative study with advanced chemometric analysis

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10.1007/s11947-021-02676-1

The objective was to separate betalains and soluble phenols from pitaya fruits and conduct the partition of betalains into Bc and Bx by multistage aqueous two-phase systems (ATPS).

Separation of Pitaya (Stenocereus pruinosus) Betaxanthins, Betacyanins, and Soluble Phenols Through Multistage Aqueous Two-phase Systems

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10.3390/foods10102434

Results showed that PAA treatment significantly reduced fruit decay, weight loss and loss of firmness, and maintained higher content of total soluble solids, betacyanins, betaxanthins, total phenolics and flavonoids in postharvest pitaya fruits.

Maintenance of Postharvest Quality and Reactive Oxygen Species Homeostasis of Pitaya Fruit by Essential Oil p-Anisaldehyde Treatment

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10.1590/FST.15221

Pitaya fruits have high senescence rates throughout their postharvest storage period.

Exogenous melatonin treatment in the postharvest storage of pitaya fruits delays senescence and regulates reactive oxygen species metabolism

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10.1111/jfbc.13044

Pressurized hot water extraction (PHWE) is proposed to recover betacyanins from agricultural by-products (pitaya fruits peels (PFP), red beet stalks (RBS), and cactus pear peels (CPP)).

Optimization of betacyanins from agricultural by-products using pressurized hot water extraction for antioxidant and in vitro oleic acid-induced steatohepatitis inhibitory activity.

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10.3390/agriculture9120250

This study comprehensively analysed the chemical composition of the cuticle in pitaya fruits.

Chemical Composition of the Cuticle Membrane of Pitaya Fruits (Hylocereus Polyrhizus)

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10.1007/s11947-019-02349-0

The performances of radio frequency (RF) heating treatment of pitaya fruits, with varying distances between the electrode plates, were investigated.

Characteristics of Pitaya After Radio Frequency Treating: Structure, Phenolic Compounds, Antioxidant, and Antiproliferative Activity

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Pitaya Fruits
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What is/are Pitaya Fruits?

Pitaya Fruits - Red-skin pitaya fruits had the highest content of polyphenols and betacyanins and also had high antioxidant activity. [1] The objective was to separate betalains and soluble phenols from pitaya fruits and conduct the partition of betalains into Bc and Bx by multistage aqueous two-phase systems (ATPS). [2] Results showed that PAA treatment significantly reduced fruit decay, weight loss and loss of firmness, and maintained higher content of total soluble solids, betacyanins, betaxanthins, total phenolics and flavonoids in postharvest pitaya fruits. [3] Pitaya fruits have high senescence rates throughout their postharvest storage period. [4] Pressurized hot water extraction (PHWE) is proposed to recover betacyanins from agricultural by-products (pitaya fruits peels (PFP), red beet stalks (RBS), and cactus pear peels (CPP)). [5] This study comprehensively analysed the chemical composition of the cuticle in pitaya fruits. [6] The performances of radio frequency (RF) heating treatment of pitaya fruits, with varying distances between the electrode plates, were investigated. [7]