Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages

BACKGROUNDThe present study evaluated the variability of cambuci fruit (Campomanesia phaea) cultivated in SAo Paulo State in the towns of Mogi das Cruzes, Paraibuna, Paranapiacaba and Rio Grande da Serra, and characterized it at different maturity stages with respect to size, firmness, soluble solids content, titratable acidity, phenolic content, ethylene production, respiration rate and in vitro antioxidant capacity. RESULTSRipe fruit from the same locality, Paraibuna, showed large variations in size and acidity. Ripe fruit from different towns showed significant variation of total phenolics and, consequently, variation in antioxidant capacity. During maturation, the phenolic content and firmness decreased from unripe to ripe stages. The total soluble solids/titratable acidity ratio can be used as a parameter to differentiate cambuci at different maturity stages. However, the decrease in firmness combined with the absence of an ethylene climacteric peak does not allow us to conclude whether cambuci is climacteric or non-climacteric. CONCLUSIONGenetic and soil composition studies are needed to assess the reasons for the differences found among fruit from the same location, as well as the variability among fruit harvested in four localities. The best parameters for assessing the maturity stages of cambuci comprise the rounding of its corners and its firmness because the more mature the pulp, the softer is the fruit. (c) 2016 Society of Chemical Industry