International Journal of Horticulture, 2025, Vol.15, No.2, 61-72 http://hortherbpublisher.com/index.php/ijh 69 Additionally, the physical size and weight of the fruit can serve as maturity indicators, with larger fruits typically found in open-field systems. Harvest timing significantly impacts the quality and yield of yellow pitaya. Early or late harvesting can affect the fruit's firmness, color, and overall marketability. For example, nitrogen fertilization studies have shown that optimal nutrient management can enhance yield and fruit quality, with the highest yields observed at specific nitrogen rates (Alves et al., 2021). Proper timing ensures that the fruit retains its desirable characteristics, such as firmness and sweetness, which are essential for consumer acceptance (Alves et al., 2021; Morillo-Coronado et al., 2022). 8.2 Post-harvest handling and storage management To minimize post-harvest losses, it is essential to implement effective disease management strategies. Treatment with 298 mM SBC has been shown to reduce weight loss, retain color and firmness, and slow changes in total soluble solids and titratable acid content during storage (Vilaplana et al., 2018). This treatment is superior to synthetic fungicides and helps maintain the sensory quality of the fruit. Maintaining optimal storage conditions is critical for preserving the freshness of yellow pitaya. The ideal storage temperature is around 12 °C, with a shelf-life extension at 20 °C for up to 5 days (Cruz et al., 2021). These conditions help retain the fruit's firmness, color, and overall appearance, ensuring it remains marketable for a longer period. Proper storage conditions also help in slowing down the physiological changes that can lead to quality degradation. 8.3 Strategies to improve fruit quality Post-harvest treatments play a vital role in enhancing the shelf life of yellow pitaya. Sodium bicarbonate (SBC) treatments are effective in controlling postharvest diseases and maintaining fruit quality. These treatments help in reducing weight loss and preserving the fruit's sensory attributes, making them a viable alternative to synthetic fungicides (Vilaplana et al., 2018). Additionally, organic cultivation practices, including the use of natural fertilizers and pest control methods, can contribute to improved fruit quality and extended shelf life (Victor et al., 2021). Quality assessment and grading are essential for ensuring that only the best fruits reach the market. Key parameters for quality assessment include fruit size, weight, color, firmness, and soluble solids content. For instance, fruits grown in open-field systems tend to be larger and have higher soluble solids content, making them more desirable for consumers (Morillo-Coronado et al., 2022). Grading techniques should focus on these parameters to ensure consistency and high quality in the market supply (Morillo-Coronado et al., 2022; Morillo et al., 2023). 9 Concluding Remarks The cultivation of yellow pitaya (Selenicereus megalanthus) involves several key techniques aimed at optimizing yield and fruit quality. Nitrogen fertilization has been shown to significantly enhance yield, fruit quality, and cladode nutrient content, with the highest yield for S. megalanthus achieved at 300 g N per plant. Organic cultivation methods, including the use of worm-compost and mountain microorganisms, have also demonstrated favorable results, significantly increasing production and fruit size compared to conventional methods. Hand pollination is another critical technique, with optimal results achieved when pollination occurs within 6 hours after flowering, ensuring high fruit setting rates and larger fruit sizes. Additionally, morphoagronomic evaluations have identified specific genotypes with superior agronomic traits, which can be targeted in breeding programs to further enhance yield. Future research should focus on refining and integrating these cultivation techniques to further boost yield. This includes optimizing nitrogen fertilization rates and exploring the synergistic effects of combining organic and
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