Cambuci ripening: Postharvest quality and volatile compounds production implications

Abstract

Cambuci (Campomanesia phaea) is a native fruit from the Atlantic Forest, one of the richest biomes in the world. The cambuci has soft and astringent pulp, green coloration and is characterized as an aromatic fruit. This is the first study that describes the quality evolution of cambucis during their ripening. Quality parameters were evaluated at three harvesting points: weight loss, pulp firmness, skin color, total soluble solids, titratable acidity, ascorbic acid, total soluble sugars, total phenolic compounds, soluble and total tannins, respiratory activity, ethylene production, and volatile compound profiling. Fruit harvested in stages 1 somewhat rounded equatorial region) and 2 (increasingly rounded equatorial region) of ripening had two additional days of postharvest life. A decrease in firmness was observed over the days, demonstrating desirable pulp softening. No increase in ethylene production associated to respiratory peaks were observed. Volatile profile changed according to ripeness, and early harvested fruit was able to produce partially volatile compounds found in ripe fruit.