FRESH-CUT PRODUCTS FROM CACTUS SPECIES

Abstract

Various species of Cactaceae family can serve a source of delicious and healthy fresh foodstuffs. Marketing cacti as ready-to-eat (fresh-cut) products may significantly expand their consumption, on condition that their quality, safety and longevity would answer the market demands. The present work was aimed at studying the storability of fresh-cut products prepared from several edible cactus species and looking for ways to improve their keeping quality. The experiments included fruit of cactus pear Opuntia ficus-indica (L.) Miller, cactus apple (koubo) Cereus peruvianus (L.) Miller, and dragon fruit (pitaya) Hylocereus undatus (Haw.) Britton and Rose, as well as cladodes (pads) of nopal (vegetable cactus) Nopalea cochenillifera (L.) Salm-Dyck. Peeling did not accelerate deterioration of cactus fruits, but slicing usually had negative effect on their keeping quality (especially for cactus pear and koubo). The temperature of 4-5°C and microperforated packaging were most favorable for all products tested. Shelf life of peeled cactus pears at 8°C was limited by yeast development. The results of the work have shown that lifespan of fresh-cut cactus products under optimal conditions (10-14 days) is sufficient to allow their successful shipment and marketing. Trial shipment of peeled cactus pear and pitaya fruit from Israel to Europe demonstrated feasibility of exporting fresh-cut cactus products to distant markets.