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The investigation determined the effect of freezing time in the rehydration capacity of yellow pitahaya (Selenicereus megalanthus) lyophilized sample was frozen at -10 °C, and tested four-stroke, 6, 9, 12 and 15 hours , lyophilization was performed at 55 °C, under vacuum conditions at a pressure of 4.6 Torr, for 8 hours. Rehydration capacity was estimated by immersing the samples in distilled water up to 180 minutes, the weight of sample: distilled water was 1:15. The results were processed with SPSS 15.0, showing the end of the significant difference in the rehydration capacity and organoleptic characteristics of the treatment, the better the freezing time is 9 hours, with a capacity of 2.832 rehydration (kg water / kg m.s), equivalent to 65.57% compared to its initial moisture 4.319 (kg water / kg m.s), and with satisfactory results in the sensory evaluation (color, flavor and texture).

Effect of freezing time in the rehydration capacity of yellow pitahaya (Selenicereus megalanthus) lyophilized