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

Beatriz Lopes da Costa; Raquel Januário da Silva; Emanoel Fernandes de Araújo Faustino; Camila Fernanda de Araújo Faustino; Franciscleudo Bezerra da Costa; Mayara Salgado Silva; Pahlevi Augusto de Souza; Renata Chastinet Braga

doi:10.1590/1983-21252025v3812801rc

Authors

Beatriz Lopes da Costa Department of Food Technology, Instituto Federal de Educação, Ciência e Tecnologia do Ceará, Limoeiro do Norte, CE, Brazil https://orcid.org/0000-0002-0482-2832
Raquel Januário da Silva Department of Food Technology, Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte, Currais Novos, RN, Brazil https://orcid.org/0000-0002-2370-8322
Emanoel Fernandes de Araújo Faustino Department of Food Technology, Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte, Currais Novos, RN, Brazil https://orcid.org/0000-0002-5343-1096
Camila Fernanda de Araújo Faustino Department of Food Technology, Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte, Currais Novos, RN, Brazil. https://orcid.org/0000-0002-5891-3318
Franciscleudo Bezerra da Costa Center for Sciences and Agri-food Technology, Universidade Federal de Campina Grande, Pombal, PB, Brazil https://orcid.org/0000-0001-6145-4936
Mayara Salgado Silva Department of Food Technology, Instituto Federal de Educação, Ciência e Tecnologia do Ceará, Limoeiro do Norte, CE, Brazil https://orcid.org/0000-0002-8739-836X
Pahlevi Augusto de Souza Department of Food Technology, Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte, Currais Novos, RN, Brazil. https://orcid.org/0000-0002-7964-3193
Renata Chastinet Braga Department of Food Technology, Instituto Federal de Educação, Ciência e Tecnologia do Ceará, Limoeiro do Norte, CE, Brazil https://orcid.org/0000-0001-6630-2835

DOI:

https://doi.org/10.1590/1983-21252025v3812801rc

Keywords:

Native fruits. Anacardiaceae. Quality. Spondias tuberosa. Postharvest.

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.

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