Cactus Pear Fruit Research Articles

Structure–Function Relationships and Health-Promoting Properties of the Main Nutraceuticals of the Cactus Pear (Opuntia spp.) Cladodes: A Review

Over the past decade, several studies have established a direct link between functional foods, nutraceuticals, and a reduced risk of oxidative-stress-related diseases. Nutraceuticals, which encompass a variety of bioactive molecules, exhibit both nutritional and therapeutic properties. The cactus pear (Opuntia spp.) is a plant genus with many species recognized as functional foods, largely attributed to their high content of nutraceuticals, including polyphenols, fatty acids, vitamins, amino acids, pigments, and phytosterols. These compounds of different structures and functions possess different biological activities, contributing to the health-promoting properties of cactus pear. This makes cactus pears a valuable plant for the food, cosmetic, and pharmaceutical industries. While extensive research has focused on the nutritional profile of cactus pear fruits, the cladodes have received comparatively limited attention. Notably, the nutritional composition of cladodes can exhibit considerable variability, influenced by species and growing conditions. Furthermore, although various bioactive compounds have been identified in cladodes, studies elucidating their mechanisms of action, health benefits, and potential therapeutic applications remain insufficient. Addressing these gaps is crucial for enhancing the understanding and utilization of cactus pear cladodes. This paper provides a comprehensive overview of the structure–function relationships of the main nutraceuticals found in cactus pear cladodes. It synthesizes data from recent and relevant literature to elucidate the content of these compounds in relation to species and geographical origin, while also detailing the main biological activities and health-promoting benefits associated with cactus pear cladodes.

Indicaxanthin prevents eryptosis induced by cigarette smoke extract by interfering with active Fas-mediated signaling.

A physiological mechanism of programmed cell death called eryptosis occurs in aged or damaged red blood cells (RBCs). Dysregulated eryptosis contributes to abnormal microcirculation and prothrombotic risk. Cigarette smoke extract (CSE) induces a p38 MAPK-initiated, Fas-mediated eryptosis, activating the death-inducing signaling complex (DISC). Indicaxanthin (Ind) from cactus pear fruits, is a bioavailable dietary phytochemical in humans and it is able to incorporate into RBCs enhancing their defense against numerous stimuli. This in vitro work shows that Ind, at concentrations that mimic plasma concentrations after a fruit meal, protects erythrocytes from CSE-induced eryptosis. CSE from commercial cigarettes was prepared in aqueous solution using an impinger air sampler and nicotine content was determined. RBCs were treated with CSE for 3 h in the absence or presence of increasing concentrations of Ind (from 1 to 5 μM). Cytofluorimetric measurements indicated that Ind reduced CSE-induced phosphatidylserine externalization and ceramide formation in a concentration-dependent manner. Confocal microscopy visualization and coimmunoprecipitation experiments revealed that Ind prevented both CSE-triggered Fas aggregation and FasL/FADD/caspase 8 recruitment in the membrane, indicating inhibition of DISC assembly. Ind inhibited the phosphorylation of p38 MAPK, caspase-8/caspase-3 cleavage, and caspase-3 activity induced by CSE. Finally, Ind reduced CSE-induced ATP depletion and restored aminophospholipid translocase activity impaired by CSE treatment. In conclusion, Ind concentrations comparable to nutritionally relevant plasma concentrations, can prevent Fas-mediated RBC death signaling induced by CSE, which suggests that dietary intake of cactus pear fruits may limit the deleterious effects of cigarette smoking.

Mucilage-Based and Calcium Ascorbate Edible Coatings Improve Postharvest Quality and Storability of Minimally Processed Cactus Pear Fruit Stored under Passive Atmosphere

The minimally processed fruit and vegetable industry showed rapid growth worldwide, primarily due to the increasing consumer need for ready-to-eat fresh products characterized by high nutritional, sensory and healthy value. The postharvest life of peeled cactus pear fruits is relatively short, due to the processing operations that affect fruit integrity and cause metabolic disfunctions, as well as pulp browning, microbial growth, loss of firmness, off-flavor development, and nutraceutical value loss. In this study, we investigated the effects of mucilage-based (OFI) and calcium ascorbate edible coating on minimally processed cactus pear summer-ripening fruit, cold stored under passive atmosphere. The effect of the edible coating on the postharvest life, quality attributes, and nutraceutical value of fruit was evaluated by colors, total soluble solids content, carbohydrates; titratable acidity, ascorbic acid, betalains, DPPH, visual quality, and sensorial analysis. Our data showed a significant effect of mucilage-based and calcium ascorbate-based coating on preserving quality, nutritional value, sensorial parameters, and improving postharvest life of minimally processed cactus pear fruits; OFI had the most effective barrier effect. Furthermore, both coating treatments did not negatively affect the natural taste of minimally processed cactus pear fruits, which is an important aspect regarding the use of edible coatings when taste modification is undesirable.

Redox Properties, Bioactivity and Health Effects of Indicaxanthin, a Bioavailable Phytochemical from Opuntia ficus indica, L.: A Critical Review of Accumulated Evidence and Perspectives.

Phytochemicals from plant foods are considered essential to human health. Known for their role in the adaptation of plants to their environment, these compounds can induce adaptive responses in cells, many of which are directed at maintaining the redox tone. Indicaxanthin is a long-known betalain pigment found in the genus Opuntia of cactus pear and highly concentrated in the edible fruits of O. ficus indica, L. whose bioactivity has been overlooked until recently. This review summarizes studies conducted so far in vitro and in vivo, most of which have been performed in our laboratory. The chemical and physicochemical characteristics of Indicaxanthin are reflected in the molecule's reducing properties and antioxidant effects and help explain its ability to interact with membranes, modulate redox-regulated cellular pathways, and possibly bind to protein molecules. Measurement of bioavailability in volunteers has been key to exploring its bioactivity; amounts consistent with dietary intake, or plasma concentration after dietary consumption of cactus pear fruit, have been used in experimental setups mimicking physiological or pathophysiological conditions, in cells and in animals, finally suggesting pharmacological potential and relevance of Indicaxanthin as a nutraceutical. In reporting experimental results, this review also aimed to raise questions and seek insights for further basic research and health promotion applications.

Modulation of Human Motor Cortical Excitability and Plasticity by Opuntia Ficus Indica Fruit Consumption: Evidence from a Preliminary Study through Non-Invasive Brain Stimulation.

Indicaxanthin (IX) from Opuntia Ficus Indica (OFI) has been shown to exert numerous biological effects both in vitro and in vivo, such as antioxidant, anti-inflammatory, neuro-modulatory activity in rodent models. Our goal was to investigate the eventual neuro-active role of orally assumed fruits containing high levels of IX at nutritionally-relevant amounts in healthy subjects, exploring cortical excitability and plasticity in the human motor cortex (M1). To this purpose, we applied paired-pulse transcranial magnetic stimulation and anodal transcranial direct current stimulation (a-tDCS) in basal conditions and followed the consumption of yellow cactus pear fruits containing IX or white cactus pear fruits devoid of IX (placebo). Furthermore, resting state-functional MRI (rs-fMRI) preliminary acquisitions were performed before and after consumption of the same number of yellow fruits. Our data revealed that the consumption of IX-containing fruits could specifically activate intracortical excitatory circuits, differently from the placebo-controlled group. Furthermore, we found that following the ingestion of IX-containing fruits, elevated network activity of glutamatergic intracortical circuits can homeostatically be restored to baseline levels following a-tDCS stimulation. No significant differences were observed through rs-fMRI acquisitions. These outcomes suggest that IX from OFI increases intracortical excitability of M1 and leads to homeostatic cortical plasticity responses.

Storage Potential of the Cactus Pear (Opuntia ficus-indica) Fruit Juice and Its Biological and Chemical Evaluation during Fermentation into Cactus Pear Wine

The cactus pear (Opuntia ficus-indica) fruit is widely cultivated and grown naturally in arid regions because it is adaptive to a wide range of soil and environments. The pear fruit is inhabited by different micro-organisms and has chemical composition suitable for wine making. Profiling the contributing micro-organisms and evaluating the chemical parameters of cactus pear wine can assist in selecting reliable microbes for use as starter cultures. Spontaneous fermentation was carried out for 13 days and followed by three months of cold storage. Fermenting microbes were isolated, characterised and identified. The chemical parameters, namely, sugar concentration, ethanol concentration, pH and total acidity, were analysed. A total of 22 micro-organisms were identified, among which nine yeast species, two acetic acid bacteria (Gluconobacter spp.) and eight Bacillus spp. were isolated. The simple sugars were used up, and ethanol was produced to a high concentration of 50.9 g/L. The pH ranged between 2.8 and 2.9; hence, a maximum total acidity of ±25 g/100 mL was achieved. At least 78% of the available tannins were used in the early stages of fermentation. Potassium and magnesium were the highest minerals obtained, and zinc was the lowest. The highest ash content obtained was 7.9 g/100 mL. The vitamin C content was retained and gradually increased throughout the fermentation process. The findings indicate that lasting flavoured wine can be developed from cactus pear fruit because of the fermenting microbes and the chemical composition of the fruit.

Phytochemical analysis for the residues of Opuntia ficus indica l seed oil of eastern region of Morocco

The cactus pear fruit (Opuntia ficus-indica L. Mill.) is a product that has been recognized for the health benefits that it can provide, and it has also drawn scientific interest for several years. The objective of this study is to identify chemically the residues (Cakes oil) of Opuntia ficus indica l seed oil of eastern region of Morocco. A mechanical extraction is used to obtained this oil residues then we used maceration for the analysis extraction. Various phytochemical assays were used to determine the qualitative chemical composition, which was subsequently characterized using GC–MS and HPLC-DAD, LC-MS/MS. According to GC–MS analyses, which allow the identification of tree major fatty acids, (linoleic acid, oleic acid and palmitic acid), linoleic acid is abundant (37.218 %) for OFI seeds oil on the contrary, oleic acid is abundant (27.169 %) for OFI. HPLC-DAD analysis allows the identification of tocopherols, with the γ-tocopherols is the major tocopherol for with 310.01 ± 3.33 mg/Kg, the LC-MS/MS allow the identification of polyphenols and flavonoids, Among phenolic acids, residues of OFI was marked by the predominant of syringic acid (18.33 %), Arbutin (14.46 %), oleuropein (11.50 %) and p coumaric acid with (7.10 %).

Use of xanthan gum as edible coating to prolong shelf life of cactus pear fruit

Use of xanthan gum as edible coating to prolong shelf life of cactus pear fruit

Importance of the cactus pear fruit and the tender cactus stems in Mexico

Importance of the cactus pear fruit and the tender cactus stems in Mexico

The economic potentialities of cactus pear as food and forage crop for sustainable agriculture in the arid and semi-arid regions: A review

The adaptation of cactus pear to arid environments and its importance in animal and human feed make the species largely used in the arid and semi-arid regions. The economic potentialities of cactus pear as food and forage crop and its production in animal and human feed are higher. Cactus pear products and by-products and the production sustainability of cactus pear in the arid and semi-arid areas open a great number of opportunities and hopes to rural populations of these regions. These products and by-products constitute a source of income for low income of rural populations. The nutritional value of cactus pear products and their content in minerals and vitamins make cactus pear fruits and cladodes important in the animal and human feed in the arid and semi-arid areas. Medicinal and cosmetic by-products are also obtained from cactus pear products. They increase the economic income of the farmers and rural populations. Cactus pear is also an important forage for livestock in the arid and semi-arid regions thanks to its high biomass production and palatability. Cactus pear pads are consumed by all the types of livestock. They are rich in water and carbohydrates and their digestibility is high, but their content in crude proteins is low. Cactus pear could be a supplement for low quality fodder such as straw, and the combination of the two elements could be an alternative fodder for the animals of the arid and semi-arid regions.

Development and optimization of cactus pear fruit jelly supplemented with Moringa oleifera leaf extract

Cactus pear fruit and Moringa (Moringa oleifera Lam) are nutritionally abundant food sources. This study was conducted to evaluate the potential of cactus pear fruit for jelly development with the supplementation of M. oleifera leaves extract as means of postharvest loss, food insecurity and malnutrition reduction. D-optimal mixture design in Minitab Version 16 Statistical Software was used to generate ten experimental runs (formulations for jelly development) using 60–80% cactus fruit juice (CFJ), 0–20% M. oleifera extract (MOE), and 20–40% table sugar (TS). The developed jellies were analyzed for proximate composition, mineral content (Fe, Ca and Zn) and sensory evaluation. Nutritional and sensorial optimization was carried through a graphical approach using a D-optimal mixture design. The results indicated a significant difference in protein, fat, fibre, ash, carbohydrate, energy, iron, calcium, zinc, appearance, aroma, and taste amongst the formulated jellies (p < 0.05). In contrast, the significant difference was not observed in mouth feel and overall acceptability amongst the jellies. The overall optimum nutritional and sensorial attributes of the jelly were found in a range of CFJ (70–73%), MOE (3–14%) and TS (20–26%). However, developing jelly with the formulation of CFJ (68 %), MOE (12%) and TS (20%) was predicted to give the highest nutritional value and sensory acceptability score. The optimized result indicated the jelly would contain 3.97% protein, 0.92% fat, 1.09% fiber, 1.19% ash, 62.95% carbohydrate, 275.97 kcal/100 ​g energy, 98.45 mg/100 ​g calcium, 0.25 mg/100 ​g zinc, 7.43 mg/100 ​g iron and overall sensory acceptability score of 4.38 in five-point hedonic scale.

On-Farm Supplemental Irrigation of ‘Roja Lisa’ Cactus Pear: Pre- and Postharvest Effects

Opuntia species grow in arid and semiarid lands, where water for irrigation is scarce. However, supplemental irrigation can be a feasible strategy for commercial cactus pear orchards. From 2018 to 2020, a commercial cactus pear orchard was managed to validate the effect of supplemental irrigation on fruit yield, crop water use efficiency, fruit quality, and storability of ‘Roja Lisa’ cactus pear grown in the semiarid region of Mexico. The irrigation treatments were no irrigation and supplemental irrigation, with four replications. Crop water use was less and, therefore, water productivity greater in non-irrigated plants than in plants with supplemental irrigation. Mean fruit yield, mean fruit mass, and proportion of commercial fruit increased with supplemental irrigation. These differences were more pronounced in growing seasons with less rainfall. Fruit quality at harvest or after room temperature or cold storage was examined. Fruit mass loss rate was reduced in fruit receiving supplemental irrigation in both storage conditions. In addition, supplemental irrigation was consistent with water savings and food security programs in marginal areas: this irrigation strategy improved both pre- and postharvest some quality components of cactus pear fruit. Therefore, this irrigation strategy is suggested for cactus pear growers, depending on the availability of water for irrigation.

Herbal remedies through cactus nutrients

The main constituent of Opuntiaficus-indica cladodes is water (80-95%), followed by small amounts of carbohydrates (3-7%), fiber (1-2%), and protein (0. 5-1%); other compounds are only partly known and have not been quantitatively determined. The sugar moiety includes mucilaginous components containing polymers, such as chains of (1-4)-linked β-D-galacturonic acid and R (1-2)-linked L-rhamnose residues. Beneficial effects of herbal remedies can be obtained from active constituents present in the whole plant, parts of the plant (e. g., flowers, fruits, roots or leaves), or plant materials or combinations thereof, whether in crude or processed state. Cactus (Opuntiaficus-indica) commonly known as prickly pear belongs to the family Cactaceae. Opuntiaficus-indica produces sweet, nutritionally rich edible fruits; its tender cladodes are used as fresh green vegetable and salad. In South Africa, Mediterranean areas and South American this species is also cultivated for its edible fruit (prickly pear), although in some countries different parts of the plant are utilized in the food and cosmetic industry. Opuntiaficus-indica, fruits and stems, have been traditionally used in folk medicine in several countries for several medicinal purposes. Cactus dietary fiber is composed of several chemical components that are resistant to digestive enzymes such as cellulose, hemicelluloses, pectin, lignin, gums, etc. The benefits associated with fiber content are well known, especially for the prevention of illnesses such as diabetes, treatment of gastrointestinal disorders, illnesses associated with low dietary fiber intake, reduction of glucose values in the blood, anti-hyperlipidemic and anti-hypercholesterolemic effects. Throughout history, the benefits of consuming dietary fiber have been recognized. Soluble fibers, including pectins, gums, and mucilages, increase the viscosity of food in the gut, slowing or reducing sugar absorption. The effect of soluble fiber in reducing serum glucose concentrations is a proposed mechanism of action for the herbal hypoglycemic cactus. It has been reported that Opuntiaficus-indica contain phenolic compounds like ferulic acid, feruloyl-sucrose and sinapoyl-diglucoside, fatty acids like palmitic acid, stearic acid, oleic acid, vaccenic acid and linoleic acid (seeds, peel and juicy pulp). It has been observed that Opuntiaficus-indica oil extract with these components’ present antioxidant and anti-free radical activity, having a potential as anticancer, anti-inflammatory, hypoglycemic, hypolipidemic and hypocholesterolemic activities. Cactus fiber tablet contains 500 mg standardized cactus fiber; as well as common tableting excipients were used. Cactus fiber showed an increased fecal fat excretion compared with placebo. No adverse events were reported throughout the study period. The fruit peel contains large amounts of isorhamnetin. Isorhamnetin (3'-methoxy-3,4',5,7-tetrahydroxyflavone) exerts anticancer action by inhibition of epidermal growth factor (EGF)-induced neoplastic cell transformation through a direct lowering of MAP (mitogen-activated protein)/ERK (extracellular signal regulated kinase) kinase1 and phosphoinositol 3-kinase signaling pathways. Isorhamnetin exhibits cardio protective effects by improving viability of neonatal rat ventricular myocytes under invitro ischemia/reperfusion (I/R) via inhibition of lactate dehydrogenase (LDH) activity and prevention of apoptosis. Isorhamnetin improves skin barrier function through activation of Peroxisome Proliferator-Activated Receptor (PPAR)-αand suppression of inflammatory cytokines production. It also inhibits a dipocyte differentiation of murine 3T3 fibroblasts via a decrease of adiponectine expression and secretion, and down regulation of mRNAs of PPAR-γand C/EBP-α, the major adipogenic nuclear receptors. In contrast, isorhamnetin significantly increases the expression of PPAR-γin tumor tissues obtained from xenograft model of gastric cancer cells and, in combination with chemotherapeutic drugs, causes strong antiproliferative effects and cytotoxicity. The linoleic acid content in cactus cladode (34. 87%) is thus close to the percentage (29% to 40. 41%) found in argan oil. It is however lower than in extracts from barely (51. 26%) and soybean (53. 0%), respectively. Cactus pear (O. boldinghii) cladodes having high fiber content and potential health benefits bakery products have been produced and evaluated from composite flours of wheat (WF) and cactus pear stems (SF). Orange-yellow cactus pear fruit pulp has been used to produce a dehydrated cactus pulp sheet and pasteurized cactus pear fruit juices.

Utilization of cactus pear fruits’ pulp planted under severe drought conditions as source of natural pigments and antioxidant in cake making

Cactus pear is a dominant crop to arid lands with high nutritional value. Its fruits are used in food processing as add value to food products. The current study planted cactus pear under three irrigation regimes (T1, T2, and T3) where two of them (T2 and T3) implicated severe deficit irrigation conditions on the crop. The relationship between applied irrigation water regimes and fruit physical and chemical properties including antioxidants, pigment and vitamin C content was studied. The study also aimed to utilize cactus pear’s pulp (CPP), as additive value, in the processing of wheat flour cupcake. Samples of cupcake were made by adding 20%, 40%, 60% and 80% CPP based on wheat flour weight. Fruits obtained under T2 and T3 treatments had higher color concentration than T1. T2 irrigation regime yielded higher content of total phenolic and flavonoid content (TPC and TFC) than those produced under T3 and T1. Antioxidant activity was the highest in T2. Thus, fruit pulp obtained from T2 was selected for cupcake making. The content of soluble solids was ⁓18 Brix in all treatments. VitC. was significantly higher (P≤0.05) in T3 (56.04 g AA/kg) than T1 (55.42 g AA/kg) and T2 (51.01 AA/kg). The content of betacyanins in T1 was higher (0.47 mg100mg dry weight) in fruits pulp than T2 and T3 (0.44 and 0.54 mg100mg dry weight). Sensory evaluation showed that fortification with 60% cactus pear pulp had the best sensory characteristics meanwhile cupcakes fortified with 80% cactus pear pulp was not acceptable.

Effect of Opuntia ficus-indica Mucilage Edible Coating on Quality, Nutraceutical, and Sensorial Parameters of Minimally Processed Cactus Pear Fruits

Cactus pear (Opuntia ficus-indica (L.) Mill.) is a non-climacteric fruit with a relatively short postharvest life span, being very sensitive to water loss, darkening and decay. Cactus pear is a spiny fruit, and the presence of glochids limits fruit consumption and diffusion; therefore, minimally processing, as well as peel removing, could be an opportunity to improve its availability, consumption, and diffusion in national and international markets. In this study, cactus pear minimally processed fruits were treated with a mucilage-based coating extracted from Opuntia ficus-indica cladodes and stored at 5 °C for 9 days. The effect of mucilage edible coating on the postharvest life, qualitative attributes, and nutraceutical value of fruit were evaluated by colors, firmness, total soluble solids content, titratable acidity, ascorbic acid, betalains and DPPH (2,2-diphenyl-1-picrylhydrazyl). Results showed that mucilage-based coating improved the quality and preserves the nutraceutical value of minimally processed cactus pear fruits during storage. The edible coating was effective in maintaining fruit fresh weight, total soluble solids content, fruit firmness, ascorbic acid and betalain content, sensorial traits, and visual score. Coated fruits showed a significantly lower microbiological growth than uncoated control fruits during the entire cold storage period.

Bioactive Betalain Extracts from Cactus Pear Fruit Pulp, Beetroot Tubers, and Amaranth Leaves.

Natural food items and the additional benefits they provide have received considerable attention in recent years. Betalains are nutritious pigments which have valuable biological properties, e.g., antioxidant and free radical scavenging activity. In this study, aqueous betalain extracts were obtained from different coloured cactus pears (purple, red/pink, and orange), amaranth, and beetroot, with and without the addition of ascorbic acid, microwave-heated, and freeze-dried and subsequently analysed by thin layer chromatography (TLC). Beetroot samples without the addition of ascorbic acid (AA) had lower phenols, flavonoids, and ascorbic acid content than beetroot samples extracted with the addition of AA. Amaranth had significantly higher contents of antioxidants than all the other plants. Results for phenolic compounds showed that there were no significant differences between cactus pear cultivars, however, significant differences were seen between the two beetroot samples (microwave-heated with and without AA) as well as amaranth. For flavonoid compounds, amaranth had significantly higher values than all other samples. The lowest flavonoid content was found in beetroot without AA (0.49 mgCE/g). For ascorbic acid, significant differences were noticed between amaranth (71.71 mg/100 g) and samples from cactus pear and beetroot. TLC results showed that purple and red cactus pear samples had the most vivid colours, a reflection of the high betacyanin and betaxanthin contents in the cultivars. Moreover, extracts from cactus pear, beetroot, and amaranth were classified according to a decision tree which was designed by the Code of Federal Regulations/Food Additives Regulation of the EU. The classification of betalain pigment extracts as colouring foods was achieved through enrichment factor calculations and the colourant decision tree. The results showed that the betalain pigment extraction method used is inexpensive, time-saving, energy-saving, non-toxic, and chemical solvent free and yields high concentrations of betalains.

Effect of surround WP (a Kaolin-based particle film) on Ceratitis capitata infestation, quality and postharvest behavior of cactus pear fruit cv Gialla

• Medfly can cause high preharvest and postharvest losses to cactus pear • Preharvest kaolin treatments effectively prevented medfly damage • Kaolin treatments reduced postharvest losses from decay caused by fungi or bacteria • Kaolin did not negatively affect the ripening process of cactus pear • Kaolin increased the postharvest level of betaxantins and polyphenols in cactus pear A Kaolin-particle film (Surround WP) was applied at 3% to cactus pear (Opuntia ficus-indica cv Gialla) to assess its capacity to Control medfly (Ceratitis capitata Wiedemann) infestation and to evaluate its effects on the quality and postharvest behavior of treated fruit. In the first trial, Kaolin was applied at the end of July when fruit were green and about two weeks later, at color breakage. Its efficacy was compared with a standard organophosphate insecticide (Phosmet). The experiment was conducted in two locations in 2014 and 2015. Kaolin application was very effective in preventing medfly attacks until natural fruit drop in November. Kaolin treated fruit were harvested at the commercial maturity stage and stored 2 weeks at 8 °C plus 1 week at 20 °C, or 3 weeks at 2 °C plus 1 week at 20 °C. The incidence of decay in the presence of medfly larvae or only due to molds was 2 -13%. Phosmet was ineffective in preventing medfly attacks. The second study of Kaolin on fruit quality and postharvest behavior demonstrated that Kaolin slightly delayed fruit coloration when fruit was once or twice before harvest. Respiratory activity, ethylene rates, juice chemical composition and color at harvest time and after 1 or 2 weeks of storage at 8 °C plus 4 d at 20 °C demonstrated slight differences between Control fruit and Kaolin. Vitamin C, betaxantins levels and the antioxidant capacity of Kaolin treatments were lower or not different than Control fruit at harvest but increased at a higher rate than in Control fruit over storage. Total phenols decreased in all treatments during storage but at a slower rate in Kaolin treatments. Overall results show that Kaolin treatments are effective to prevent medfly attacks in cactus pears with no negative effect on fruit quality and shelf life.

Comprehensive Characterization and Volatile Profile of Cactus Pear Fruits from Six Different Species and Cultivars

Comprehensive Characterization and Volatile Profile of Cactus Pear Fruits from Six Different Species and Cultivars

Economic Indices for the Application of Irrigation to Enhance Cactus Pear Fruit Yield

Aims: Cactus pear cultivation for fruit production is under rainfed conditions, mainly. Hence, irrigation uses for this purpose is expensive in arid and semi-arid agricultural lands. The objective of this study was to derive agro-economic indicators associated with supplemental irrigation to improve fruit yield of commercial cactus pear cultivars grown in a semiarid agroecosystem of Mexico.&#x0D; Study Design: The irrigation treatments tested were fully irrigated (FI) and supplemental irrigation (SI), with non-irrigated as a control (NI).&#x0D; Place and Duration of Study: The experiment was set up at the Campo Experimental Zacatecas, Calera, Zacatecas, Mexico from 2011 to 2013.&#x0D; Methodology: Five-year-old cactus pear plants of ‘Cristalina’ (O. albicarpa Scheinvar; white-pulped fruit) and ‘Roja Lisa’ [O. ficus-indica (L.) Mill.; red-pulped fruit] were included. The experiment was conducted in a split-block design. There were three blocks; each included both cultivars, randomly allocated to each irrigation treatment. The response variables were: fruit yield (FY), cultivation costs (CC), gross return (GR), net return (NR), benefit-cost ratio (BC), irrigation use efficiency (IUE), gross water productivity (GWP), net water productivity (NWP), labor productivity (LP), break-even-point (BEP), and credit vulnerability (CV).&#x0D; Results: In all years but 2013, FI ‘Cristalina’ plants had the highest CC, reflected in their greater GR and NR; however, BC values were similar between SI and FI plants or greater in SI plants for 2013. Therefore, SI plants had the highest IUE, GWP, NWP, LP, EP, and equal or greater credit vulnerability than FI plants. The NI plants produced positive values for BEP and CV. The economic indices for ‘Roja Lisa’ were similar to those of ‘Cristalina’.&#x0D; Conclusion: The SI treatment produced the best agricultural economic indices and it is also a feasible water-saving irrigation strategy for cactus pear cultivation in semiarid agroecosystems worldwide.

Influence of Storage on Physiological Properties, Chemical Composition, and Bioactive Compounds on Cactus Pear Fruit (Opuntia ficus-indica (L.) Mill.)

Cactus pear (Opuntia ficus-indica (L.) Mill.) fruit from ‘Orito’ cultivar were stored at 2 °C and 90% RH for 28 days plus three days at 20 °C (shelf life, SL). This research analysed the changes in fruit quality parameters (weight loss, firmness, color, titratable acidity, and total soluble solids), ethylene production, respiration rate, antioxidant activity and bioactive compounds (total phenols and carotenoids) of cactus pear fruit during cold and shelf life storage. Under cold conditions, CO2 production decreased, and ethylene production increased slightly, while under shelf life conditions CO2 production increased and ethylene production increased more sharply. Firmness increased under cold conditions and did not change during shelf life period. The content of total soluble solids (TSS), titratable acidity (TA), pH, total carotenoids, and lipo-antioxidant activity (L-TAA) remained stable under both conservation conditions. However, hydro-antioxidant activity (H-TAA) increased under both cold and shelf life conditions, and total phenols remained stable during cold storage and increased under shelf life conditions. Besides, weight loss was acceptable under both storage conditions, and color changes were more pronounced under shelf life storage. These results show that the marketability of cactus pear fruit from ‘Orito’ cultivar was acceptable until the end of the storage under cold and shelf life conditions.