Comprehensive analysis of quality and bioactive compounds in umbu-caja fruit during different ripening stages

Umbu-caj ' a (Spondias tuberosa x S. mombin) is a tropical fruit with potential health benefits due to its bioactive compounds. The objective of this study was to identify the optimal harvest point for enhanced nutritional value and consumer appeal of umbu-caj ' a. Umbu-caj ' a fruit was collected at five ripening stages (S1 to S5). Immature fruit (S1) had a higher pulp yield but a lower seed yield, suggesting an inverse relationship between these fruit components. Stage 3 (S3) was identified as the optimal harvest time, as it maintained stable pulp and seed mass, corresponding to the ideal physiological maturity point for human consumption. The respiration rate increased significantly at stages S4 and S5, indicating that Spondias sp. could be classified as a climacteric fruit. Color analysis revealed increased yellowness during ripening, which is indicative of the development of desirable attributes such as sweetness and soft texture in hipened fruits. Compositional analysis demonstrated that moisture content decreased while ash and solids content increased during ripening, reflecting appropriate maturity for human consumption. The ratio of soluble solids to acidity increased, suggesting enhanced sweetness as the fruits ripened. The levels of antioxidants, except for anthocyanins, decreased during ripening, with the latter increasing up to stage S3, thereby providing the fruit with its vibrant colors. The compositional changes underscore the importance of considering both nutritional and sensory attributes in determining the optimal harvest time. Moreover, the increased antioxidant content at early ripening stages signifies the fruit's potential as a valuable source of health-promoting compounds. This study contributes to optimizing the quality of umbu-caja ' and offers valuable information for sustainable production and improved consumption of these fruits. By identifying the ideal harvest time and evaluating the changes in bioactive compounds and quality attributes during ripening, this research aids in promoting healthier dietary choices and supporting the fruit industry. The findings have implications for producers, retailers, and consumers, providing a scientific basis for enhancing the nutritional value and flavor profile of umbu-caj ' a at the optimal stage of ripening.