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Pitahaya (pitaya) ( Hylocereus spp.) [PDF]

open access: possible, 2011
While pitahaya (Hylocereus spp.) was originally domesticated by pre-Columbian Americans, it was still practically unknown until the mid-1990s in most parts of the world. Pitahaya is now a member of the `small exotic fruits' category in many shops, though it remains a minor player.
Le Bellec, Fabrice, Vaillant, Fabrice
openaire   +1 more source

Preparation of Jam Pitaya

Applied Mechanics and Materials, 2013
This article is dealing with the study of the process technology of the pitaya jam with the pitaya with red skin and white meat as raw material. The experimental result showed that the jam has the best liquidity and spreadcability when taking xanthan gum: 5% and the agar: 95% as thickening agent.
Xiao Li Liu, Jun Deng
openaire   +1 more source

THE DRYING AND TABLETTING OF PITAYA POWDER

Journal of Food Process Engineering, 2011
ABSTRACTPitaya is commonly known as dragon fruit in Malaysia. It is a uniquely beautiful fruit with an intense color and shape and tastes delicious. Recently, it has become more popular among Malaysians because it is rich in minerals and vitamins. The main concern of this article was to form pitaya powder into tablets. Prior to that, pitaya fruits were
Y.A. YUSOF   +3 more
openaire   +1 more source

CONDITIONS FOR SEED GERMINATION IN PITAYA

Acta Horticulturae, 2013
Several conditions of seed germination in pitaya (Hylocereus undatus) were determined. Seeds were collected from the fruit sampled every 5 days after pollination (DAP) and sown on a water-moistened paper towel in a petri dish at 25°C with 16 h lighting. At 15 DAP, a small number of seeds germinated but stopped growth immediately.
null Kataoka   +4 more
openaire   +1 more source

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