Jungui Xu ² , Tianhui Shi ^1,3 , Zizhong Wang ² , Yuxin He ^1,3 , Zhen Liu ¹

1 Hainan Institute of Zhejiang University, Sanya, 572024, Hainan, China
2 Hainan Huitian Agriculture Co., Ltd., Sanya, 572024, Hainan, China
3 College of Agricultural & Biotechnology, Zhejiang University, Hangzhou, 310058, Zhejiang, China
Author    Correspondence author
International Journal of Horticulture, 2025, Vol. 15, No. 1   doi: 10.5376/ijh.2025.15.0002
Received: 30 Oct., 2024    Accepted: 05 Jan., 2025    Published: 26 Jan., 2025

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Xu J.G., Shi T.H., Wang Z.Z., He Y.X., and Liu Z., 2025, Impact of sugar and organic acid metabolism on pitaya flavor and nutritional quality, International Journal of Horticulture, 15(1): 8-20 (doi: 10.5376/ijh.2025.15.0002)

This study conducts an in-depth analysis of the role of sugar and organic acid metabolism in the formation of dragon fruit flavor and the enhancement of its nutritional quality. The findings reveal that glucose, fructose, and sucrose are the primary sugars in pitaya, while malic acid and citric acid are the predominant organic acids. The balance between sugars and organic acids significantly influences the sweetness and overall flavor profile of pitaya, with secondary metabolites such as betalains further enriching its sensory attributes. Key genes and transcription factors (e.g., HpDof1.7, HpDof5.4) play critical roles in regulating sugar and acid metabolism, with a notable contribution to sugar accumulation during the fruit maturation stage. The study also examines the regulatory mechanisms of sugar-acid metabolism in relation to genetic background, cultivation practices, and post-harvest handling, emphasizing the importance of interdisciplinary approaches. This study provides scientific guidance for optimizing pitaya breeding and cultivation management, supporting the sustainable development of the pitaya industry, and meeting diverse consumer demands.

Pitaya (Hylocereus spp.); Sugar metabolism; Organic acids; Flavor; Nutritional quality; Quality optimizatio