Evaluating the dynamics of physical, proximate, mineral and antioxidant compositions during dragon fruit development

Current study investigates the changes in physical, nutritional, and antioxidant compositions of two dragon fruit species H. costaricensis (HC) and H. udantus (HU) from 7 days after fruit set (DAFS) to maturity. In both species during development, physical parameters such as length, diameter, weight, volume, and pulp percentage increased, while peel percentage decreased. Mature HC fruits have a spherical shape with a length of 7.91 ± 0.14 cm, while HU fruits were oval, measuring 9.13 ± 0.19 cm. Moisture content declined during maturation, with mature HC and HU fruits containing 82.91 ± 1.23% and 80.53 ± 0.46% moisture, respectively. In both HC and HU, ash content remained around 1%, and dietary fiber content decreased significantly, while crude protein levels increased, reaching 4.04 ± 0.03% in HC and 4.64 ± 0.05% in HU at maturity. Chemical composition analysis indicated increases in total soluble sugars, reducing sugars, and total soluble solids (TSS) during maturation, with mature HC fruits having higher TSS (13.59 ± 0.92 ºBrix) compared to HU fruits (11.91 ± 0.04 ºBrix). Antioxidant activity and total phenolic content peaked during the early developmental stages and in the peel of mature fruits for both species, then decreased as the fruits matured. This study enhances the understanding of dragon fruit's maturation process and nutritional benefits, offering crucial information for optimizing cultivation, postharvest handling, and consumption practices. By identifying key stages for nutrient and antioxidant maximization, these findings may contribute to improved agricultural practices and the development of value-added products from dragon fruit.