International Journal of Horticulture, 2024, Vol.14, No.6, 414-425 http://hortherbpublisher.com/index.php/ijh 415 This study provides insights into the future directions for dragon fruit cultivation, ensuring its continued economic and nutritional importance in the global market. 2 Varieties and Breeding of Dragon Fruit 2.1 Main varieties and their characteristics Dragon fruit, also known as pitaya, is categorized into several varieties based on skin and flesh color. The primary varieties include red-skinned red-fleshed (Hylocereus polyrhizus), red-skinned white-fleshed (Hylocereus undatus), and yellow-skinned white-fleshed (Selenicereus megalanthus) (Figure 1) (Perween et al., 2018; Goenaga et al., 2020; Attar et al., 2022). Representative dragon fruit varieties cultivated in Puerto Rico include NOI-13, NOI-14, NOI-16, N97-15, N97-17, N97-18, N97-20, N97-22, American Beauty, Halley’s Comet, and Purple Haze, featuring various types such as red-skinned red-fleshed, red-skinned white-fleshed, and yellow-skinned white-fleshed. Each variety is distinct not only in appearance but also in its cultivation requirements and market appeal. Figure 1 Representative fruit of 11 dragon fruit cultivars grown in Puerto Rico (Adopted from Goenaga et al., 2020) The red-fleshed varieties, such as Hylocereus polyrhizus, are noted for their higher antioxidant capacity and total phenolic content compared to white-fleshed varieties like Hylocereus undatus. These red-fleshed fruits also contain higher levels of quercetin, a predominant phenolic compound, which contributes to their health benefits. On the other hand, white-fleshed varieties tend to have a higher content of volatile compounds, which can influence their flavor profile (Attar et al., 2022). In terms of yield, certain cultivars like N97-17 and N97-15 have shown significantly higher fruit production, while others like Cosmic Charlie have lower yields but higher soluble solids content, indicating a sweeter taste (Goenaga et al., 2020). The yellow-skinned white-fleshed variety, Selenicereus megalanthus, is less common but valued for its unique flavor and texture (Perween et al., 2018). The peel of Selenicereus megalanthus is bright yellow with prominent spiky protrusions on the surface. The flesh is white, delicate in texture, and evenly distributed with black seeds. This variety has a high sweetness level, typically around 24.2 Brix (Figure 2).
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