Aliphatic organic acids and sugars in seven edible ripening stages of juçara fruit (Euterpe edulis Martius)

Abstract

In this study, citric acid, malonic acid, malic acid, fructose, and glucose were detected by a capillary electrophoresis system in seven edible ripening stages of juçara fruits. Citric acid (275.4–500.1 mg 100 g−1) was the dominant aliphatic organic acid (AOA), followed by malonic (184.9–298.4 mg 100 g−1) and malic acids (74.77–93.65 mg 100 g−1). Fructose was the most abundant sugar (0.84–1.09 g 100 g−1), followed by glucose (0.69 to 0.97 g 100 g−1). Principal components analysis demonstrated a clear grouping of later edible ripening stages (5, 6, and 7) due to the high values of citric and malonic acids, sum of quantified AOA, and acidity. In addition, stages 2, 3, and 4 were grouped due to the higher levels of glucose, fructose, and the sum of sugars. Thus, our findings can contribute with information to optimize the harvest time of juçara fruits, suggesting that the fruits harvested from 17 to 30 days after the appearance of red fruits in the bunches are sweeter and less acidic.