Chemical Characteristics and Bioactive Compounds in Juazeiro Fruits Collected in Different Maturation Stages

Objective: The present study aims to assess the bioactive compounds found in juazeiro fruits collected during different maturation stages and kept under controlled temperature.

Experimental Design: The experiment was conducted in a completely randomized factorial design (5 x 4), in which the first factor consisted of the maturation stages and the second consisted of days of storage.

Location and Duration of Study: The experiment was conducted at the Chemistry, Biochemistry and Food Analysis Laboratory of the Agrifood Science and Technology Center of the Federal University of Campina Grande, Pombal Campus, Paraíba, Brazil, between April and May of 2017.

Methodology: Fruits were collected from juazeiro trees located in the Pombal Campus of the Federal University of Campina Grande, and were classified in five maturation stages, according to their skin color. After being classified and cleaned, the fruits were packaged in expanded polystyrene trays, wrapped with a layer of PVC film, and stored under controlled temperature (28±2°C and 55±5% RH) for 6 days. Chemical and bioactive compound analysis was conducted every other day.

Results: In the study conditions, the fruits of juazeiro of all stages of maturation remained apt for analysis and consumption only on the first day of analysis. The results of the analyzes indicate that the advancement of the maturation promotes the reduction of acidity and increase of the soluble solids content, thus providing fruits with a more pronounced sweet flavor.

Conclusion: The juazeiro fruits are potential suppliers of phenolic compounds, especially in the first stage of maturation.