The suitability of four red pitahaya varieties (“Hainan Mibao”,“Jindu No.1”, “Tainong No.1” and “Vietnam H14”) for juice was evaluated in this study, based on multiple indicators, such as juice yield, sugar-to-acid ratio, color, volatile compositions, contents of betacyanins, vitamin C, total flavonoid, total polyphenol and antioxidant acitivity, in order to screen out the best variety for red pitahaya juicing process. Obtained results showed that “Vietnam H14” exhibits highest juice yield (53.48±0.28%), highest soluble solid content (13.33±0.05 °Brix), suitable sugar-to-acid ratio (12.22∶1), attractive color (maximum a* value), up to 20.01 mg/100 g betacyanins, highest total antioxidant content, up to 57.85 mg/100 g total polyphenol, and highest antioxidant activity among the four varieties, and also showed harmonious flavors composited with aldehydes and alcohols. It is suggested that “Vietnam H14” is more suitable for red pitahaya juice processing than other three varieties according to the comprehensive evaluation.
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