In this research, physical and chemical changes that occur during growth and ripening of pitahaya fruit were assessed. Using the color chart of yellow pitahaya (NTC-3554), fruits were collected in the six stages of ripening (0 dark green to 6 completely yellow) to evaluate the weight of the fruit; while for the variables pulp and skin percentage, pulp firmness (N), soluble solids (ºBrix), pH, acidity (%) and sensory evaluation of flavor and appearance, fruits were only taken in two states (0 and 6). Percentage of skin decreased from 55.93 to 33.40 %, whereas that pulp increased from 44.07 to 66.60 % among state 0 and 6, respectively. Fruit in the state 6 showed lower pulp firmness (6.20 N) and titulable acidity (0.14 %), and higher soluble solids content (20.74 %) and pH (4.86). On the other hand, in terms of sensory test, both states (0 and 6) were accepted by the consumer due to the high percentage of soluble solids
