Chemical and physical characterization of white and pinkish-red pitaya fruits cultivated in Mediterranean greenhouses: a first study in Sicily, Italy

Pitaya belongs to the Cactaceae family and comprises two commercially important species: the yellow-peel Selenicereus megalanthus and the red-peel Hylocereus undatus, which can have white or pinkish-red flesh. While it is predominantly grown in tropical and subtropical climates, its cultivation faces challenges in Mediterranean regions due to fluctuating temperatures and high radiation, in summer. This study investigates the chemical and physical properties of white and pinkish-red pitaya fruit cultivated in under greenhouse conditions. The physical, chemical, and nutraceutical characteristics of both cultivars were assessed from fruits harvested during the first week of November from plants of two different ages: 2 and 3 years. The results showed that the three-year-old plants produced fruits with higher total soluble solids than younger plants did. However, no significant differences were found regarding pH or titratable acidity. Eventually, significant differences were noted between the white and pinkish-red flesh cultivars in terms of betacyanins and betaxanthins. Changes in betaxanthin content were significant only between plants of different ages in the peel of pinkish-red pitaya fruit.