Maturationand quality of mandacaru (<i>Cereus jamacaru</i> P.DC.) fruit from different bioclimates of Paraíba State -Brazil

Abstract

Non-traditional fruits such as thoseof Cereus jamacaruDCaresource of phytonutrientsimportant for health, besides being a food alternative in dry seasons even for the animals. The objective of this work was to evaluate the nutritional and functional quality of mandacaru fruits in different stages of maturation(Light green (VC), Beginningof Pigmentation (IP), Beginningof Red Pigmentation (IPV), Red Pigmented (PV), Completely Red (TV)), aiming to aggregate value through the diversification of their uses in the region and exploring the potential of these fruits as functional food.The mandacaru fruits were harvested in the municipalities of Campina Grande and Barra de Santa Rosa,Paraíba State-Brasil. The experimental design was the completely randomizedand twelve fruits (four replications of three fruits) were harvested of each maturity stage. The data obtained from the physical, physicochemical variables, total extractable polyphenols and antioxidant activity were submitted to analysis of variance by the F test and the means were compared by the Tukey test at up to 5% probability.The mandacaru fruits presented a high yield of pulp at fullmaturitystage (TV -totally red) and the color of skim evolved from lightgreen to full reddish color with the advance of maturation.The soluble solids, SS /AT ratio and pH of fruits increasedwith maturation advancement, while titratable acidity decreased, all of these tending to stabilize at the IPV stage, indicating that this is the harvest point. This makes these fruits suitable for fresh consumption and to be processed.Cereus jamacarufruits have a high content of total extractable polyphenols at all maturation stages and a high total antioxidant activity, thus justifying their consumption, besides serving as a stimulus to their better use.