Amino Acid Changes during Maturation in Solanum Fruit

Abstract

The goal of this study is to assess the impacts of ripening stage of four Solanum fruit species: (Solanum melanocerasum, Solanum nigrum, Solanum villosum, and Solanum retroflexum) on the content of amino acids and protein. Our objective is to enhance comprehension of the maturity process, with a particular focus on Solanum fruits, in order to determine the most advantageous time for harvesting. Amino acids play a crucial role in human nutrition by serving as building blocks for various primary and secondary metabolites. They are either a source of nutraceutical substances or important dietary components. The studied Solanum fruit’s amino acid profiles were found essential and nonessential amino acids. Our findings showed that dominant amino acids were nonessential amino acids. Depending on the ripening stage, the nonessential amino acid content of the Solanum melanocerasum fruits varied from 8.22 to 9.25 g 100 g−1, Solanum villosum from 5.34 to 6.60 g 100 g−1, Solanum nigrum from 6.12 to 8.73 g 100 g−1, and Solanum retroflexum from 8.27 to 9.75 g 100 g−1. A differentiated level of total protein is found in Solanum fruits at different ripening stages. The interval was from 10.62 to 28.06 g 100 g−1 depending on species or ripening stages.