Development of Preserved Red Pitaya Stem and Rationality Verification of Sensory Evaluation Indicators
WANG Jiangang
LV Yan
Abstract：The pitaya stem is edible but has low utilization.This study utilized red-fleshed pitaya stems as raw material to develop red-fleshed pitaya stem preserves.Using single factor and orthogonal experiments to optimize the processing technology of dried fruits.The results showed that the optimal production process for preserved fruits was NaHSO3 dosage of 0.2 g/kg,CaCl2 dosage of 0.10％,sugar soaking time of 24 h,drying temperature of 65 ℃,and drying time of 6 h.Under these conditions,the pitaya stem preserves exhibited a natural golden color,a pleasantly sweet-sour taste,and achieved a sensorial score of 96 points.PCA and two-way ANOVA were performed on the sensory evaluation indicators,confirming that sweetness,color,and texture were indeed feasible and reliable sensory evaluation indices for red-fleshed pitaya stem preserves.
Keywords：Pitaya stempreserved fruitPCAtwo-way ANOVA
Publication Date：2025-07-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 20-25 )