Research Information System
Biologica Nyssana, vol.16, no.1, 2025 (Scopus)
This study aimed to determine the fruit quality and antioxidant properties of „Siam Red” and „Vietnam White” varieties grown in greenhouse conditions in Muğla region. The fruit weight ranged from 203.55 to 232.20 g, with peel weight between 54.53 and 77.29 g, and flesh weight between 149.02 and 154.91 g. Peel thickness varied from 2.69 to 3.32 mm, while flesh firmness ranged from 0.57 to 1.41 kg/cm². Fruit width and length measured 65.63– 68.88 mm and 84.50–102.92 mm, respectively. Regarding color parameters, the peel’s L* value ranged from 39.70 to 41.54, a* from 35.37 to 37.74, and b* from 11.03 to 13.35. The flesh color L* value varied between 33.67 and 74.62, a* between 10.22 and 45.73, and b* between-2.14 and 4.33. The total soluble solids (TSS) content was 10.94–12.57%, pH ranged from 4.46 to 4.60, and titratable acidity (TA) was between 0.36 and 0.46%. The total phenolic content was 406.42–432.77 mg GAE/100 g, total flavonoid content ranged from 20.10 to 22.99 mg catechin/100 g, and total antioxidant capacity was 73.74–79.40%. In this study, it was found that the pitaya cv. „Vietnam White” produced larger, firmer, and brighter fruits with higher antioxidant content than the „Siam Red” variety.