Tacinga inamoena (K. Schum.) [N. P. Taylor & Stuppy] is a native Cactaceae from the semiarid region of Northeastern Brazil whose fruit is eaten by the local population. It seems that there is a significant amount of functional compounds such as polyphenols and betalains in this fruit as reported for other well-known cacti. Although there are not enough studies that have been conducted, it has attracted interest regarding nutritional and functional viewpoints. In this sense, changes in bioactive compounds during maturation need to be evaluated as this fruit faces very unstable conditions during its development, which can lead to drastic changes of the constituents in the pulp and peel. Thus, the objective of this study was to evaluate the content of bioactive compounds and antioxidant activity during the maturation of Tacinga inamoena fruit from fruit bearing plants grown under Brazilian semiarid conditions. The contents of total chlorophyll declined parallel to an increase of the total carotenoids, yellow flavonoids, and betalains. However, a sharp difference between the content of these pigments in the peel and pulp was observed which characterized the main changes during fruit maturation. This fruit presented considerable carotenoid content, reaching 348 μg/100 g in the peel and 29 μg/100 g in the pulp when fully ripe. Total antioxidant activity (TAA) was higher in the pulp of more mature fruit. TAA was correlated with the bioactive compounds, with the exception of betacyanins, which were betalains present in smaller amounts in this fruit.

The 1-methylcyclopropene (1-MCP) has been used in maintaining the quality and increase shelflife of many species of non-climacteric and climacteric fruits. The objective of this work was to evaluate the efficiency 1-MCP associated to modified atmosphere (MA) on postharvest quality maintenance of mangaba fruit. Fruits were harvested in maturation characterized by the presence of reddish spots, all over the yellow greenish pigmentation of the skin. The mangaba fruits were submitted to application of 1-MCP in the doses of 0, 100, 200 e 300 μL L -1 for 12 hours under room conditions (24 + 2 ° C and 83 + 2% RH) and evaluated for soluble solids (SS), titratable acidity (TA), SS/TA ratio, ascorbic acid, mass loss, and general appearance. The association of MA with 1-MCP did not provide additional benefits on quality. However, 1-MCP at 200 μL L -1 extended the postharvest life of mangaba, stored under and room conditions, from 5 to 7 days.

The fruit of Cactaceas from northeastern Brazil have been the object of many ethnobotanical and functional quality studies. However, a considerable number of species remain poorly exploited, such as the facheiro (Pilosocereus pachycladus Ritter), a native Brazilian plant widely occurring and used in the Caatinga. The objectives of this research were to evaluate the quality, and antioxidant and enzymatic activities of the facheiro fruit during maturation. Fruits were harvested from areas of occurrence of plants in the Paraíba State, Brazil, at three maturity stages, which were determined based on the color of the epicarp (G - green, IP - green with purple traces, and R - completely purple). It was carried out a survey of terms sensorial descriptor terms for fruit appearance and then evaluated the physical, physicochemical, bioactive compounds, antioxidant and peroxidase (POD) activities during maturation. The fruit were described as fleshy berries, with a smooth epicarp; a round, flat shape; opaque purple color; and juicy and soft pulp when ripe. Quality varied during maturation, with the most significant changes being in coloration: the fruit became more purple over time, providing a clear indicator of maturity. With maturation, there was an increase in the content of betalains and total extractable polyphenols, as well as antioxidant activity, by DPPH radical capture method, mainly in the pulp. The pulp of the Pilosocereus pachycladus fruit is an important source of betalains, primarily betacyanins. During maturation, POD activity decreased in the pericarp and increased in the pulp and was strongly correlated with the presence of betalains and with antioxidant activity.

The Phaseolus lunatus L. (lima bean) is a species of the Fabaceae family widely cultivated in the Northeast region of Brazil and is an important source of nutrients for the population. The lima bean has high genetic variability, which results in many cultivated varieties. However, there is little information about the cyanide levels, nutritional quality and sensory acceptance of these varieties, as well as about the changes caused by the cooking process, especially with regard to free cyanide contents. Therefore, the objective of this work was to evaluate the cyanide contents, nutritional quality and sensory attributes of lima bean varieties. Potential and free cyanide levels, quality attributes and a Qualitative Descriptive Analysis (QDA) were evaluated in raw and cooked grains. The study was carried out in a completely randomized design, with five lima bean varieties (Orelha de Vó, Branca, Roxinha, Rosinha, and Cearense), in 4 replications. Relatively to the raw ones, cooked grains presented larger size and smaller contents of ash, proteins, carbohydrates, potential cyanide and free cyanide, in the studied varieties. The Orelha de Vó lima bean showed higher mass of raw and higher firmness of cooked grains, which was judged to have the bitterest flavor among the others but showed safe levels of free cyanide after cooking. When cooked, Branca lima bean had a greater intention of purchase and global acceptance, due to its greater intensity of characteristic aroma and lower residual bitter taste.