Characterization of the maturation stages of umbu fruit produced in Campo Redondo, RN, Brazil

Caracterização dos estádios de maturação de frutos do umbuzeiro, produzidos em Campo Redondo - RN, Brasil

ABSTRACT

Research on umbu (Spondias tuberosa) fruit is essential to enhance the value of the species. The objective of the study was to characterize the maturation stages of umbus produced in the municipality of Campo Redondo, RN, Brazil. The fruit were categorized into four stages: I (green), II (light green), III (slightly yellow) and IV (completely yellow). The research was carried out in a completely randomized experimental design, with four replications with twenty fruit. The physicochemical attributes and bioactive compounds of the crushed fruit pulps and peels were evaluated, and Pearson's correlation was performed among the parameters. Stage I of maturation exhibited higher values of vitamin C (16.81 mg.100g^-1), and phenolic compounds (121.23 mg GAE.100g^-1). Stage IV showed larger sizes (32 mm in diameter), higher values of soluble solids (11%), and carotenoids (3.6 µ.g^-1). This research study characterized umbus from Campo Redondo, RN, Brazil, highlighting stage I for the extraction of bioactive compounds and stage IV for commercial use.

Keywords:
Native fruits; Anacardiaceae. Quality; Spondias tuberosa. Postharvest.