In this work, the organoleptic and sensorial characteristics were determined, as well as the maturation pattern of the yellow and red pitahaya fruits grown in Ecuador. Several fruit quality indexes were evaluated for 15 days from the moment of harvest, such as: weight loss, dry matter, total soluble solids, titratable acidity, exocarp coloration and maturity relationship and related damages by attack of biotic agents. The results indicated that in storage conditions with a temperature of 25 ± 1 ° C, the red pitahaya presents a gradual loss of fruit quality up to nine days; after this period serious fungal damage to the fruit that affects its commercial quality begins. The yellow pitahaya has a time of storage that can reach up to 15 days, although the fruit looks externally dehydrated and aged; however internally the fruit maintains its quality for consumption. It presents organosensitive standards of quality and resistance to microbiological agents superior to those of the red pitahaya. Due to the behavior of the fruit in the various variables evaluated in this study, strong evidences are presented that suggest to consider it as a species of non-climacteric respiration.