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In order to elaborate a nectar of pitahaya (Selenicereus megalanthus) with pineapple (Ananas comous) and passion fruit (Passiflora edulis) and its effect on the chemical, microbiological and organoleptic characteristics. A completely randomized design with a 2x3 factorial arrangement with 3 replications was applied; for the comparison of averages of the treatments, the 5% TUKEY test was used; according to the results of the ANOVA, the respective techniques were applied: observation; of field; test and bibliographic review. A hedonic scale test of 7 points was applied to 30 students of the Agricultural Industries race, with A2B1 being the best treatment (80% passion fruit pulp and 20% pitahaya pulp). A physical-chemical and microbiological analysis was carried out for the best treatment in which a pH of 3.13 and 15 °Brix was obtained, which were within the permissible limits stipulated by the Ecuadorian INEN Standard 2337. In the microbiological results, there were absence of fecal coliforms, mesophiles, fungi-yeasts. With the results obtained, it was demonstrated that there was a highly significant difference at 0.05% according to TUKEY in the studied treatments, for which the hypothesis was accepted.

agroindustrial science

Preparation of nectar of pitahaya (Selenicereus megalanthus) with pineapple (Ananas comous) and passion fruit (Passiflora edulis) and its effect on the physical-chemical, microbiological and organoleptic characteristics