Yellow pitahaya after harvest. Chilling and fruit quality

In March 2026, Erazo-Lara and colleagues published a storage study of yellow pitahaya Selenicereus megalanthus ‘Palora’. Ecuadorian fruit was immersed after harvest in 0.1 mM methyl jasmonate or methyl salicylate solutions, while controls received the vehicle solution alone. Following twelve days of transport at 10°C, subsequent storage at 2°C and 10°C was compared. Measurements covered firmness, respiration, soluble solids, acidity and selected fruit compounds. Observation of the 2°C treatment ended after 40 days including transport because of chilling injury, shrivelling and decay. The 10°C treatment was assessed until day 55 including transport.