If you buy it ripe, don't put it with bananas and apples (bananas will release ethylene when they are ripe, which has the effect of ripening agent), which will make pitaya too ripe and affect the eating and storage time.
After storage at 10-20℃, the sugar content, acid content and taste of pitaya picked when the fruit is not fully ripe are not as good as those of freshly picked pitaya, but the physical changes of the former during storage are very small, which can prolong the storage period.
Pitaya nutrition:
Pitaya is rich in water-soluble fiber, iron, plant protein and anthocyanin.
Pitaya is a kind of fruit with low energy and high fiber, which is rich in water-soluble fiber. Has the effects of lowering cholesterol and preventing constipation. If diabetics eat it in moderation, it can prevent complications such as hyperlipidemia and constipation. Because the iron content of pitaya is higher than that of common fruits, and iron is an indispensable element to produce iron-containing substances such as hemoglobin, moderate consumption can prevent diabetes complicated with anemia.
Pitaya is rich in less plant albumin in general fruits and vegetables. This kind of active albumin will automatically combine with heavy metal ions in the human body and be excreted through the excretory system, thus playing the role of detoxification.
Pitaya also contains more anthocyanins. Anthocyanin is an effective antioxidant, which has antioxidant, anti-free radical and anti-aging effects. It also has the functions of inhibiting degeneration of brain cells, preventing senile diseases and preventing dementia.
Refer to the above? Baidu Encyclopedia-Pitaya (cactus, cactus)