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Optimization of processing technology of red pitaya peel preserved fruit by response surface methodology
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Li-Min YE1, Chao AI2, Hui-Fan LIU1, Yong-Shun XIE1, Qing-Hua MO1, Bi-Xin XIE1, Qin WANG1, Lu-Kai MA1, Geng-Sheng XIAO1, Xi XIE1, *
Journal of Food Safety & Quality | 2025, 16(11) : 275 - 282
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Journal of Food Safety & Quality | 2025, 16(11): 275-282
• Food Processing and Technology •
Optimization of processing technology of red pitaya peel preserved fruit by response surface methodology
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Li-Min YE1, Chao AI2, Hui-Fan LIU1, Yong-Shun XIE1, Qing-Hua MO1, Bi-Xin XIE1, Qin WANG1, Lu-Kai MA1, Geng-Sheng XIAO1, Xi XIE1, *
Affiliations
  • 1. Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • 2. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
Published: 2025-06-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241016001
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Objective To optimize the processing technology for preserved fruit made from red pitaya peel. Methods The 3 primary factors sodium citrate concentration, sugar solution concentration, and baking time were selected based on single factor experiments. Sensory scores of the preserved red pitaya peel fruit were used as response variables, and the optimal processing conditions were determined using response surface methodology. Results The optimal processing conditions for the peel and preserved fruit of red-fleshed pitaya was determined: 0.75% sodium citrate (for color retention), 40% sugar solution concentration and a baking time of 3.0 hours. The resulting product exhibited a vibrant color and distinctive taste. Conclusion This study proposes a novel method for producing preserved fruit using red pitaya peel, thereby effectively utilizing by-products from pitaya processing.

pitaya peel preserved fruit  /  response surface method  /  texture characteristics  /  sensory score  /  single factor experiments
Li-Min YE, Chao AI, Hui-Fan LIU, Yong-Shun XIE, Qing-Hua MO, Bi-Xin XIE, Qin WANG, Lu-Kai MA, Geng-Sheng XIAO, Xi XIE. Optimization of processing technology of red pitaya peel preserved fruit by response surface methodology[J]. Journal of Food Safety & Quality, 2025 , 16 (11) : 275 -282 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241016001
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Year 2025 volume 16 Issue 11
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241016001
  • Receive Date：2024-10-16
  • Online Date：2025-07-14
  • Published：2025-06-15
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History
  • Received：2024-10-16
Funding
Affiliations
    1. Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
    2. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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