Selenicereus Megalanthus Research Articles

Chlorogenic and caffeic acids in 64 fruits consumed in Brazil

This study presents unpublished data on the chlorogenic acid and caffeic acid content in fruits. Sixty-four fruits consumed in Brazil, most of which were produced domestically, were evaluated based on their levels of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid and caffeic acid. The study investigated 15 fruits that have not been reported in the literature in relation to these compounds, including several native species. The highest concentration of mono-caffeoylquinic acid was observed in strawberry, cherry, bilberry, quince and mulberry, while the dicaffeoylquinic acid was present with highest concentration in kumquat, passion fruit and sweet granadilla. Regarding caffeic acid, the highest content was found in bilberry and yellow pitaya. Considering the sum of the concentrations of these compounds, quince, cherry, bilberry, mulberry and sweet granadilla were exceptional, with concentrations between 200.0 and 569.7 mg kg−1.

YELLOW PITAYA (HYLOCEREUS MEGALANTHUS) FATTY ACIDS COMPOSITION FROM ECUADORIAN AMAZONIA

Objective: The aim of this study was to determine the composition of methyl esters fatty acids (FAMEs) in yellow pitaya (Hylocereus megalanthus) seeds cultivated in the Palora, Ecuador Amazonian region.Methods: Yellow pitaya oil was obtained from yellow pitaya seeds using the Soxhlet technique. FAMEs identification and quantification were carried out using the gas chromatography (GC) with mass spectrometry (MS) and the database Library NIST14.L to identify the FAMEs present in yellow pitaya oil.Results: Yellow pitaya oil from Ecuador Amazonian region was analyzed by GC-MS, to obtain the five main fatty acids, palmitic acid (11.52%), stearic acid (4.29%), oleic acid (11.09%), vaccenic acid (3.08%), and linoleic acid (69.98%). Omega 6 was the most abundant fatty acid, total content in yellow pitaya seeds oil.Conclusions: Yellow pitaya seeds content a good proportion of polyunsaturated fatty acids (omega 6). For their fatty acid composition, yellow pitaya seeds can be considered as healthy food and can be used in the food industry for different purposes. Regular consumption of yellow pitaya can improve human health.

Antimicrobial activity of grape, apple and pitahaya residue extracts after carbohydrase treatment against food-related bacteria

In this study, antimicrobial, anti-quorum sensing and anti-biofilm forming activities of phenolic-enriched extracts produced by enzyme-assisted extraction from oven-dried and lyophilized black grape (Vitis vinifera x (Vitis labrusca x Vitis riparia)), apple (Malus domestica cv. Jonagold) and yellow pitahaya (Hylocereus megalanthus) residues were investigated. Both disk-diffusion and minimal inhibitory concentration (MIC) assays showed increased antimicrobial capacity for many extracts after the carbohydrase treatments. The lowest MIC (12.5 mg/mL) was found for black grape samples against Bacillus cereus and Bacillus subtilis, and for apple and pitahaya samples against Pseudomonas putida. The percent quorum sensing inhibition effect on Chromobacterium violaceum has varied between 9 and 36%, 15 and 24% and 6 and 23% for black grape, apple and pitahaya extracts, respectively, depending on the enzyme treatment. Pseudomonas aeruginosa, P. putida and Staphylococcus aureus biofilms were the most sensitive to the extracts, while the Salmonella enterica, Listeria monocytogenes and Escherichia coli biofilms were modulated by certain enzyme-free and treated samples. The extracts can be good candidates for the development of natural preservatives.

Sodium bicarbonate salts for the control of postharvest black rot disease in yellow pitahaya (Selenicereus megalanthus)

Black rot caused by Alternaria alternata in yellow pitahaya (Selenicereus megalanthus) is a significant postharvest disease that is difficult to control. Sodium bicarbonate (SBC) treatments were tested in order to incorporate them into an integrated disease management program and to reduce postharvest use of synthetic fungicide. The control of black rot on fruit treated with 298 mM (2.5%) sodium bicarbonate (SBC) was superior to that resulting from other SBC treatments on fruit examined after 21 d at 12 °C plus 5 d of shelf-life at 20 °C. Treatment with 298 mM reduced weight loss, retained color and firmness, slowed changes in total soluble solids, titratable acid content, and pH of yellow pitahaya during storage and shelf-life. After storage, the general appearance of fruit treated with 298 mM SBC was significantly better than that of those treated with imazalil or non-treated fruit. Treatment with 298 mM SBC is potentially useful in controlling postharvest black rot in yellow pitahaya without harming its sensory quality.

Morphological and cytological analysis of yellow skin dragon fruit (Selenicereus megalanthus)

Abstract. Setyowati A, Sukaya, Yuniastuti E. 2018. Morphological and cytological analysis of yellow skin dragon fruit (Selenicereus megalanthus). Cell Biol Dev 2: 8-14. Dragon fruit is a tropical fruit that has the potential to be developed. Information on morphological and cytological characters of dragon fruit plants is still small and simple, so morphological and cytological analysis is necessary. The morphological and cytological analysis yielded useful information to support the dragon fruit plant breeding program. This study aims to study the morphological and cytological characteristics (karyotype) of the yellow skin dragon fruit (Selenicereus megalanthus (Schum. ex Vaupel) Moran). This study took samples from "Kusumo Wanadri Agrotourism" Glagah Indah Beach, Yogyakarta, Indonesia. Chromosomal identification was carried out at the Plant Breeding Laboratory, Faculty of Agriculture, Universitas Sebelas Maret, Indonesia. The research was carried out from December 2006 to June 2008. The methods used were field observations and treatment methods in water for 24 hours at a temperature of 5-8ºC, fixation in 45% acetic acid solution for 2 hours at a temperature of 5-8ºC, and hydrolysis in an aqueous solution. One (1) N HCl for 3-4 minutes at 60ºC, staining in 2% aceto-orcein solution for 24 hours at 5-8ºC and squashing. Morphological and cytological data were analyzed and presented descriptively. The morphology of the plant S. megalanthus is a white thread-shaped root with a fibrous plant root system. The stem is a smooth, faceted wet stem with concave edges. The fruit is oval, surrounded by short spines, the skin is yellow, and the flesh is white. The S. megalanthus has a tetraploid chromosome 2n = 4X = 44 with a chromosome length ranging from 2 + 0.098 m to 4.75 + 0.98 m. The karyotype formula for the S. megalanthus chromosome 2n = 4X = 44 = 40 m + 4 sm.

Hot water treatments to control black rot caused byAlternariasp. in yellow pitahaya (Selenicereus megalanthus)

Postharvest fungal infections in yellow pitahaya (Selenicereus megalanthus) cause the majority of losses during export. Synthetic fungicides are the main strategy for disease control, but constraints associated with the use of this kind of products have led to the search for alternative methods to reduce fungal infections. In this research, the efficacy of hot water dips at several temperatures and times for the control of black rot of yellow pitahaya was assessed by measuring lesion diameter on fruit pre-inoculated with Alternaria sp. The results showed that both treatments 50°C for 2 min and the fungicide imazalil (0.4 g L-1) significantly, reduced lesion diameter (62.8 and 71.4% of reduction, respectively) after 21 days of storage at 12°C compared with control fruit (pre-inoculated with Alternaria sp. and non-treated). The hot water treatment had no significant effect on fruit physiological quality, with similar results for color, firmness, titratable acidity and solid soluble content (SSC) were obtained on fruit treated with hot water and fruit treated with chemical fungicide. In conclusion, these results indicated that dips in hot water may provide a non-chemical alternative treatment for postharvest control of black rot caused by Alternaria sp. in yellow pitahaya. It is a residue-free method, respectful with human health and environment.

Mobilization of phenolic antioxidants from grape, apple and pitahaya residues via solid state fungal fermentation and carbohydrase treatment

This paper reports two strategies to mobilize phenolic antioxidants from lyophilized and oven-dried black grape (Vitis vinifera x (Vitis labrusca x Vitis riparia)) pomace, and apple (Malus domestica cv. Jonagold) and yellow pitahaya (Hylocereus megalanthus) peel, core, peduncle and seed mixtures: a solid-state Rhizomucor miehei NRRL 5282 fermentation-based process and a carbohydrate-cleaving enzyme treatment using R. miehei NRRL 5282 cellulase and Aspergillus niger pectinase cocktails. Both methods proved to be suitable to increase the extractable phenolic content and improve the antioxidant properties of the phenolics as determined by 1,1-diphenyl-2-picrylhydrazyl radical inhibition or ferric reducing antioxidant power analyses. During solid-state fermentation, maximal phenolic yields obtained in lyophilized grape, apple and pitahaya residues were 1956 ± 31, 477 ± 37 and 495 ± 27 mg gallic acid equivalents (GAE)/100 g dry matter (DM), respectively, while they were 1385 ± 71, 362 ± 27 and 615 ± 26 mg GAE/100 g DM in oven-dried samples, respectively. The major individual phenolics produced enzymatically from the substrates were identified by HPLC as gallic acid, 4-hydroxybenzoic acid, vanillic acid, (+)-catechin and (−)-epicatechin, with yields ranging from 0.58 ± 0.06 to 215.81 ± 17.17 mg/100 g DM depending on the substrate and the pretreatment. The obtained phenolic-enriched extracts could potentially be applicable as sources of natural antioxidants.

Evaluation of bioactive compounds with functional interest from yellow pitahaya (Selenicereus megalanthus Haw)

La pitahaya amarilla es una fruta exótica, catalogada por la Corporación Internacional Colombiana como una fruta promisoria para la exportación, debido a sus atributos sensoriales y organolépticos. Además, esta fruta ha sido asociada al control del estreñimiento, y con beneficios para la salud, gracias a su contenido de antioxidantes. Por consiguiente, el propósito de este trabajo fue evaluar las propiedades químicas y los biocomponentes presentes en tallo, cáscara, semilla y pulpa de pitahaya amarilla. La determinación de polifenoles se realizó siguiendo el método de Folin-Ciocalteu; el contenido de vitamina C por el método de 2-nitroanilina; la capacidad antioxidante se determinó por los métodos ABTS y DPPH; y la aceleración del peristaltismo mediante la medición de heces en biomodelos (hámsteres dorados), alimentados con diferentes partes de esta fruta. Los resultados demostraron que la composición de la fruta varía de acuerdo a sus partes. Es de destacar que todas las partes de la fruta contienen compuestos bioactivos en diferentes concentraciones; la concentración más alta de vitamina C, polifenoles y capacidad antioxidante se encontró en la semilla (22,08 mg ácido ascórbico por g materia seca, 1580 mg ácido gálico por 100 g materia seca, 79,2±0,2% ABTS, respectivamente) y cáscara (20,615 mg ácido ascórbico por g materia seca, 1333,33 mg ácido gálico por 100 g materia seca, 66,2±0,8% ABTS, respectivamente); respecto a la aceleración del peristaltismo, la producción de heces incrementó al consumir semillas de pitahaya. De acuerdo a lo anterior, se concluye que la pitahaya amarilla podría ser una alternativa de un producto promisorio, debido a su composición y contenido de compuestos bioactivos de interés funcional.

Control of black rot caused by Alternaria alternata in yellow pitahaya (Selenicereus megalanthus) through hot water dips

Black rot by Alternaria alternata causes the majority of losses in yellow pitahaya (Selenicereus megalanthus) during postharvest period. Leading strategy for decay control is the use of synthetic fungicides, but constraints associated with the use of this kind of products have led to the search for alternative methods to reduce fungal infections. The efficacy of hot water dips at different temperatures and times (40 °C for 1 min; 40 °C for 2 min; 50 °C for 1 min and 50 °C for 2 min) for controlling black rot on yellow pitahaya was evaluated by measuring disease severity on fruit pre-inoculated with A. alternata. The results showed that both treatments, 50 °C for 2 min and the imazalil fungicide (0.4 g L−1), significantly reduced lesion diameter (63.1 and 70.5%, respectively) after 21 days at 12 °C compared with non-treated control fruit. Hot water dips at 50 °C for 2 min before cold storage maintained firmness, reduced weight loss, slowed the changes in fruit skin color, soluble solid content (SSC) and titratable acidity (TA) and did not affect sensory quality of yellow pitahaya. These results showed that dips in hot water may provide a postharvest alternative treatment to control or reduce black rot caused by A. alternata in yellow pitahaya.

Optimization of the recovery of high-value compounds from pitaya fruit by-products using microwave-assisted extraction.

A green microwave-assisted extraction of high value-added compounds from exotic fruits' peels was optimized by Box-Behnken design using 3 factors: solid/solvent ratio, X1, temperature, X2, and extraction time, X3. By using Derringer's desirability function, optimum extraction yields are obtained with X1=1/149.95g/mL, X2=72.27°C and X3=39.39min (white-fleshed red pitaya) and X1=1/148.96g/mL, X2=72.56°C and X3=5.02min (yellow pitaya) and a maximum betacyanin content is achieved with X1=1/150g/mL, X2=49.33°C and X3=5min. None of the factors influenced the extraction of phenolic compounds. Eighteen cinnamoyl derivatives, 17 flavonoid derivatives and 4 betacyanins were identified by HPLC-DAD-ESI/MSn, 23 and 15 new compounds being described in yellow and white-fleshed red pitayas, respectively. These results indicate that it is possible to reuse these by-products to recover compounds for food and pharmaceutical industries.

CARACTERIZACIÓN MOLECULAR DE LA PITAHAYA AMARILLA(Selenicereus megalanthus Haw) EN LA PROVINCIA DE LENGUPÁ,BOYACA-COLOMBIA

In the last years, the fruit cultivation in Colombia has positioned as an option for growth and agricultural reactivation, within these the yellow pitahaya (Selenicereus megalanthus Haw.) which is a wild, native cactus in the Andean region has become an important sector for the economy of Boyaca. The current investigation seeks to identify the genetic diversity in producers municipalities the province of Lengupa. For that, were selected 12 yellow pitahaya materials it was characterized with seven markers RAMs. A total of 154 bands with molecular weights from 300 to 1450 Kb were generated. A similarity coefficient of 0,60, two groups of very lax manner were formed. The number of polymorphic loci ranged from 15 to 22 for the AG and CA primers, respectively, in general, the variation found with all markers was high with percentages of polymorphic loci ranging between 76% (TG and CCA) and 98% (CT). The average heterozygosity value of 0,34 was much lower than reported in other studies of genetic diversity in Cactaceae, but more higher that founded in pitahayas since now in Colombia using the technique RAMs. Therefore, genetic variability exists in yellow pitahaya materials from province of Lengupa, which can be exploited in breeding strategies seeking the identified of elite materials that responses to the market needs.

Morphophysiological aspects of Selenicereus megalanthus (K. Schum ex Vaupel) Moran

Selenicereus megalanthus (K. Schumer Vaupel) Moran is known as yellow Pitaya because of yellow peel color. Originated from Colombia, Peru, Ecuador and Bolivia, it belongs to the family Cactaceae and has climbing habit, besides being edible and currently grown. In Brazil the production of yellow pitaya is incipient. Pitaya propagates through cuttings, seed or grafting. Its seeds have sarcotesta mucilaginous, which may be a deterrent factor or decrease germination. This study aimed to study biometric aspects and germination of seeds with and without mucilage removal. The removal of mucilage was made by immersion in 25% sucrose solution and were evaluated biometric aspects of fruit and seed quality through tests of germination and tetrazolium, rate of germination speed and imbibition curve. Through biometrics establishes the relationship between the size of the fruit and seed number, where the number of seeds per unit mass is greater in smaller fruits. The continuous production of mucilage prevented the establishment of imbibition curve. The result obtained in the tetrazolium test was not consistent with the germination. Seeds with mucilage removal by pretreatment with sucrose solution showed better germination and IVG, producing stronger plants.

Occurrence and characterisation of calcium oxalate crystals in stems and fruits of Hylocereus costaricensis and Selenicereus megalanthus (Cactaceae: Hylocereeae)

Detailed description about occurrence of calcium oxalate (CaOx) crystals in the edible vine cactus species Hylocereus costaricensis and Selenicereus megalanthus is scarce. Therefore, we evaluated and characterized the presence, morphology and composition of CaOx crystals in both species. Crystals were isolated from greenhouse and in vitro vegetative stems, and from ripe fruit peels and pulp by enzymatic digestion and density centrifugation and quantified with a haemocytometer. Morphologies were studied using scanning electron microscopy, elemental composition with energy-dispersive X-ray spectroscopy and salt composition with X-ray powder diffraction. Analyses conducted confirmed that isolated crystals were exclusively composed by CaOx, both mono- and dihydrated. Highest crystal contents were measured in greenhouse stems, followed by the fruit peels. While very few crystals were quantified in in vitro plants, they were not detected in the fruit pulp at all, which is of advantage for its human consumption and could be linked to mechanisms of seed dispersal through animals. Different crystal morphologies were observed, sometimes varying between genotypes and tissues analysed. This is the first work known to the authors with a detailed characterization of CaOx crystals in vine cacti.

Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicereus megalanthus).

The effects of different pHs (4, 5 and 6), temperatures (4, 20 and 80°C) and storage (up to 12days) on differential tristimulus colorimetry and betalain content related to the colour of yellow pitaya (Selenicereus megalanthus) have been investigated. The peel of the yellow pitaya was extracted with different solvents to see its colorant capacity. Highly-acidic extracts (pH4) showed the lowest betalain content, chroma (C* ab = 60 against 70) and the yellow component of the colour (b*). Storage temperature manifested a great influence on CIELAB parameters when yellow pitaya peel was added to highly-acidic foodstuffs, with a tendency towards red hues (h ab , from 100° to 85°) and remarkable changes on lightness (L*, from 90 to 75) as temperature increased. However, low-acidic extracts (pH5 and 6) were superior from a colour stability standpoint, not being influential the temperature of storage. All colour changes according to pH and temperature were visually appreciable by human eyes (∆E* ab >3). New opportunities for diversification of colorant market could be possible by employing yellow pitaya peel as natural resource.

Establishment of Organogenesis Protocol for Genetic Modification of ‘Yellow Pitaya’ Selenicereus megalanthus (Cactaceae)

There is a need to improve the existing germplasm of yellow pitaya (Selenicereus megalanthus), particularly for fruit quality and traits. The genetic transformation requires organogenesis and shoot regeneration protocols. Therefore, the in vitro culture of the plant was successfully established from mature seeds. Results showed that 90% of the seeds were germinated. The plantlets require MS basalt medium for growth. MS added with 2 mg/L BAP (6-benzyldadenine) was suitable for organogenesis and production of explant for other purposes. Original Research Article Rahman et al.; IJPSS, 7(2): 102-108, 2015; Article no.IJPSS.2015.135 103

RESEARCH AND DEVELOPMENT OF PITAHAYAS - DRAGONFRUIT - VINE CACTI: LIMITATIONS AND CHALLENGES AND THE CURRENT GLOBAL MARKET

Pitahayas, dragonfruit and vine cacti are the popular names used to describe the species belonging to the genus Hylocereus. This group of semi-epiphytic cacti is endemic to tropical regions of northern South America, Central America and Mexico. Since these plants use the Crassulacean acid metabolism (CAM) photosynthetic pathway, they present an attractive alternative for dryland agriculture as perennial fruit crops in arid and semi-arid regions. Several of these species bear large and attractive edible fruits, which are both juicy and sweet. The fruits have black small crispy seeds and either a spineless (Hylocereus species – red pitahayas) or a spiny peel (only in Hylocereus megalanthus – yellow pitahayas). Interest in these crops is continuously increasing, and they are currently cultivated on small scale in Vietnam, Mexico, Colombia, Nicaragua, Ecuador, the USA, Israel, Thailand, Japan, and Australia, with Vietnam being the most important exporter of fresh fruit. Initial domestication and introduction programs were aimed at producing the know-how for developing the appropriate agricultural techniques for profitable and sustainable cultivation of these species as fruit crops. However, despite their economic potential, these fruit crops have not received the requisite attention from the scientific community, and until recently little was known regarding cultivation, optimal agrotechniques, flowering and pollination, pests and diseases, and harvesting and shelf-life conditions. This review addresses the current breeding status, and the challenges and possible strategies for future development of these underexploited fruit crops.

Temperatura na germinação de sementes de genótipos de pitaya

The optimum temperature for germination of cacti vary with the species. With this work, we aimed to evaluate the seeds germination of pitaya genotypes under different temperatures. The used genotypes were: Hylocereus undatus (PB), H. polyrhizus (PV), Selenicereus megalanthus (PA), H. undatus x H. costaricensis (PH1) and H. costaricensis x H. undatus (PH2). For each genotype we used four replicates of 50 seeds, in a completely randomized design. The sowing was carried out on blotter paper in boxes type Gerbox ®, maintained at temperatures of 15, 20, 25, 30 and 35 oC constant and 15-25, 20-30 and 25-35 oC alternating with photoperiod 12 hours. The test lasted 30 days which were appraised the germination percentage, the germination speed index and the average time of germination. For seeds germination of PB, the result obtained in the temperature of 25 oC didn’t differ of the obtained to 30 and 20-30 oC, however it was superior to the others temperatures. In PV, the result at 25 oC didn’t differ of the obtained to 20 and 30 oC, being superior to the results of the others temperatures. For PA, the best result was obtained to 25 oC. In PH1, the temperatures of 25, 30 and 20-30 oC presented superiors results to the others. For PH2, the result obtained in 15-25oC didn’t differ of the obtained at 25 oC, however it was superior to the others temperatures. The constants temperatures of 25 and 30 °C and alternating 20-30 °C are suitable for germination of H. undatus and for the hybrid H . undatus x H. costaricensis . For H. polyrhizus , constant temperatures of 20, 25 to 30 °C are suitable for seed germination. The constant temperature of 25 °C is the most suitable for the germination of S. megalanthus . For the hybrid H. costaricensis x H. undatus , constant temperature of 25 °C and alternating 15-25°C are suitable for seed germination.

Pitahaya Aging Diagnostic by Impedance/Capacitance Spectroscopy

Impedimetric/capacitive analyses were used as a non-destructive analytical tool for the determination of yellow pitahaya (Selenicereus megalanthus Haw.) aging. Pitahaya is an exotic fruit of increasing commercial importance, in which sensing the level of maturation plays a major role. The impedimetric analysis of the fruit’s normal deterioration was performed with a homemade probe with two needle silver electrodes. The most sensitive changes on the impedance/capacitance spectra were found at a low-frequency region, where it was possible to build a linear analytical curve between the instrumental response and the aging time.

Testing a Hypothesis of Intergeneric Allopolyploidy in Vine Cacti (Cactaceae: Hylocereeae)

Abstract Allopolyploidy is common in angiosperms, but only rarely involves different genera. One hypothesized case of intergeneric allopolyploidy is Hylocereus megalanthus, a member of Cactaceae tribe Hylocereeae, a group of vine cactus species, some of which are known for their edible fruits (“pitahaya” or “dragon fruit”). This polyploid species has been interpreted as morphologically intermediate between Hylocereus and Selenicereus. Plastid and nuclear ribosomal DNA ITS sequences from all H. megalanthus individuals sampled are either identical (plastid), or form a monophyletic clade despite considerable intraindividual polymorphism (ITS). Plastid and ITS phylogenies both show H. megalanthus nested within a well-supported Hylocereus, which in turn is nested within a paraphyletic Selenicereus. The absence of more than one lineage of ITS in H. megalanthus is consistent with autopolyploidy, but could be due to inter-homoeologue concerted evolution. Numerous low-copy nuclear genes were tested for utility in ...

Efecto del tiempo de congelación en la capacidad de rehidratación de la pitahaya amarilla (Selenicereus megalanthus) liofilizada

En la investigación se determinó el efecto del tiempo de congelación en la capacidad de rehidratación de la pitahaya amarilla (Selenicereus megalanthus) liofilizada, se congelo las muestras a -10 °C, y se ensayaron cuatro tiempos; 6, 9, 12 y 15 horas, La liofilización se realizó a temperatura de 55 °C, en condiciones de vacío a una presión de 4.6 Torr, por 8 horas. La capacidad de rehidratación se estimó mediante la inmersión de las muestras en agua destilada hasta 180 minutos, la relación peso de muestra: agua destilada fue de 1:15. Los resultados se procesaron con SPSS 15.0, evidenciando al final del proceso diferencias significativas en la capacidad de rehidratación y características organolépticas de los tratamientos, el mejor tiempo de congelación es de 9 horas, con una capacidad de rehidratación de 2.832 (kg agua / kg m.s), equivalente al 65.57 % en relación a su humedad inicial de 4.319 (kg agua / kg m.s), y con resultados satisfactorios en la evaluación sensorial (color, sabor y textura).