Japan Journal of Research

The Effects of Pitaya de Mayo (Stenocereus pruinosus) Gamma Irradiation on Its Chemical and Sensory Parameters

Aurora Pintor,

Aurora Pintor

Universidad Autónoma Metropolitana, Iztapalapa, Mexico.

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Eulogio de la Cruz,

Eulogio de la Cruz

Instituto Nacional de Investigaciones Nucleares, Mexico.

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Luna P,

Luna P

Instituto Nacional de Investigaciones Nucleares, Mexico.

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Héctor B Escalona B,

Héctor B Escalona B

Universidad Autónoma Metropolitana, Iztapalapa, Mexico.

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M de Lourdes Yáñez-López

M de Lourdes Yáñez-López

Universidad Autónoma Metropolitana, Iztapalapa, Mexico.

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  10.33425/2690-8077.1249 Published: 10 Oct, 2026
According to the FDA, regulations for horticultural produce exportation, at least to the United States of America, involve irradiation as a quarantine treatment against insects. In addition, this agency demands that the effects of this treatment on chemical and sensory parameters be published to ensure their quality, safety, and consumer acceptance. In this study, we present results of the irradiation of pitaya de mayo (Stenocereus pruinosus) “Jarro” (with orange pulp) and red-pulp varieties with Ɣ rays at 150 and 350 grey and we determined that there is a variety effect on chemical and sensory parameters. The 150 Gy dose was shown to be the best treatment for red pulp pitaya since it preserved its color, sweetness, and overall natural appearance, compared with the 350 Gy dose.
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