Umbu—Spondias tuberosa

Abstract

The umbu tree (Spondias tuberosa Arruda) is a native and endemic fruit tree species of the Brazilian semiarid region, having tuberous roots, xerophilia and characterized by leaf shedding. The extractive harvest of the fruits has a great social and economic importance in this Brazilian region. The picking of the umbu fruit is an additional income for rural families, during the period of harvest. However, the season is restricted to a few months. In addition, the genetic variability of the species, the perishability of the fruit, and the lack of knowledge and techniques that favor the production and a more rational postharvest conservation are challenges to surpass. This chapter emphasizes these aspects and includes themes such as estimated annual production, fruit physiology and biochemistry, chemical composition and nutritional value, sensory characteristics, harvest and postharvest conservation, and industrial application or potential industrial application. The combination of sugars, acidity, and phenolic compounds in the pulp produce an exotic flavor in the umbu fruit. The acid-sweet taste is the main appeal for the fruit intake. However compounds with nutritional importance, like vitamin C, carotenoids, and some minerals, even phenolic nutrients, can boost its greater inclusion in the diet. Finally, besides the fresh fruit consumption, several products from the umbu fruit are sold, reaching other Brazilian regions and niche markets in Europe.