Physical and chemical characteristics of Schinus terebinthifolia Raddi (Brazilian peppertree) fruits at different stages of maturation

This study evaluated the quality of Schinus terebinthifolia (Brazilian peppertree) fruits at different maturation stages to determine the best stage to harvest and sell the fruits. Fruits of the BAAr-05 genotype were analyzed at five maturation stages: green fruit; pinkish-green fruit; pinkish fruit; mature red fruit; and overripe, intense red fruit. Physical (weight, size) and chemical (chemical components of the essential oil, assessed using HS-GSMS, and essential oil yield) characteristics of each stage were analyzed. The experimental design was completely randomized with three repetitions. Chromatography data were submitted to a multivariate analysis (chemometrics). The principal component analysis (PCA) showed distinct chemical profiles referring to each maturation stage and the following main molecules: & alpha;-pinene; & beta;-myrcene; & alpha;-phellandrene; limonene; and & delta;-3-carene. For the BAAr-05 genotype, the uniform maturation stages clustered together, and the intermediary stages were further apart, demonstrating a transition characteristic of the fruits at stages pinkish-green fruit and pinkish fruit. The yield of each oil extracted from its fruiting stages was obtained by hydrodistillation in a Clevenger apparatus. The red fruits produced the highest yield of extracted essential oil (3.76%), suggesting that this is the best stage to harvest the fruits. The data from HS-GC-MS chromatography were adequate for the chemometric analyses of the principal components of the maturation stages. Thus, our findings can contribute with information to optimize the harvest time of aroeira fruits, suggesting that the fruits harvested in the maturation stage red fruit (fully mature, red fruits) are the best for essential oil yield.

Automated summary

This study evaluated the quality of Brazilian peppertree fruits at different maturation stages and found that the red fruits had the highest yield of essential oil. The analysis of physical and chemical characteristics of each stage showed distinct profiles, with the pinkish-green and pinkish stages displaying a transition in characteristics. The chromatography data were suitable for chemometric analysis and can contribute to optimizing the harvest time for aroeira fruits.