01787naa a2200229 a 450000100080000000500110000800800410001910000190006024501550007926000090023452010520024365000230129565000180131865000170133670000190135370000180137270000180139070000190140870000180142770000190144577300930146411325362022-10-07       2022    bl uuuu     u00u1 u    #d1 aGULARTE, P. S.  aPostharvest Conservation of 'Thomson' Pitaya [Hylocereus undatus (Haw.) Britton and Rose] as a Function of Storage Temperature.h[electronic resource]  c2022  aAt 7 days of storage, the fruits stored at 23 ??C showed higher values of mass loss, lipid peroxidation, pulp browning and activity of peroxidase (POX) and ascorbate peroxidase (APX) enzymes, as well as reductions in soluble solids contents (SS), titratable acidity (TA) and pulp firmness. At 14 and 21 days, storage at 9??C showed reductions in lipid peroxidation and pulp browning, as well as higher vitamin C contents and lighter and more intense skin color. Also, at 21 days, the fruits stored at 9??C showed higher values of SS, AT and pulp firmness, and reductions in mass loss and in the activity of POX and APX enzymes. Conclusion: It is concluded that the storage of 'Thomson' pitayas at 23 ??C provides a short postharvest period and early senescence of the fruits, while the temperature of 9 ??C increases the shelf life of the fruits and proves to be quite efficient in the conservation of the attributes of quality. The storage at 4??C is not recommended due to high internal browning, oxidative stress and loss of quality attributes.  achilled atmosphere  arefrigeration  aStorage time1 aZANARDI, O. Z.1 aMIQUELOTO, T.1 aMARTIN, M. S.1 aFABIANE, K. C.1 aARCARI, S. G.1 aZANARDI, A. M.  tJournal of Experimental Agriculture International, Londresgv. 44, n. 4, p. 31-44, 2022.