Effect of bee honey concentrations on the production of a canned in syrup with pitahayas fruit (Hylocereus undatus) and (Cereus ocampis)

Abstract

The main objective of the research was to evaluate the effect of three concentrations of honey in the production of a canned in syrup with pitahaya fruit (Hylocereus undatus) and (Cereus ocampis). A Completely Random Design was used with factorial arrangement AxB. For the comparison of averages of the treatments, the TUKEY test was used at (p <0.05) according to the results of the ANOVA (pH and ° Brix), for the sensory analysis a non-parametric statistic was applied using the test of Kruskal Wallis and comparison of means (in cases of statistical significance) using the U Mann-Whitney test. The results of the pH of the pitahaya preserves indicated that there was statistical significance at (p <0.05); obtaining pH values ??in a range from 4.55 to 4.96 and in the final ° Brix there was no statistical significance. The stability of the honey syrup was measured where the treatment A1B1 and A1B3 reached their stability at 28 days obtaining 14.2 and 18.1 ° Brix final. The treatments A1B2, A2B1, A2B2 and A2B3 took 30 days to reach the stability of soluble solids with results of 18.1, 14.7, 18.1 and 22.1 ° Brix. In the organoleptic analysis there was significance at (p <0.05) for the attribute odor and texture, and with respect to flavor, color and appearance it was not significant. The microbiological analyzes performed on the most widely accepted product had acceptable values ??within the parameters stipulated by the INEN 1529 Standard. A favorable effect was obtained with the use of honey in the syrup because it helped to better maintain the pitahaya preserves thanks to its preservative properties.