Fruit characterization of Pouteria campechiana ([Kunth] Baehni) in three different stages of maturity

Introduction - Poutería campechiana is a little-studied Sapotaceae from Mexico. It is distributed in evergreen forests and is appreciated for the hardness of its wood and the nutritional content of its fruit. Objective - To evaluate the physical and chemical composition of the peel, pulp, and seed of P. campechiana at harvest, maturity, and consumption. Materials and methods - Fruits were harvested at different stages of maturity, as defined by peel color (green, green-yellow, and yellow). The fruits were collected and characterized physically and chemically. Proximate analysis was performed on the peel, pulp, and seed, and carotenoids were identified in the peel and pulp by HPLC-MS. Results and discussion - In fruits with peel color ranging from green to yellow, the firmness and titra table acidity decreased from 2.6 to 0.8 N and from 0.4 to 0.1%, respectively, but the TSS (total soluble solids) increased from 12 to 34 °Brix. The proximal chemical analysis of the peel was: ash 2.8%, protein 8.9%, fiber 17.3%, and lipids 10.7%. The pulp was high in nitrogen-free extract, the protein content of peel and pulp showed different values, and the lipid content was higher in the peel than in the pulp. The seed presented 1-1.7% lipids, 20-39% total carbohydrates, and 5-10% proteins. The peel had the highest xanthophyll content. The β-carotene in pulp increased as fruits matured from green to green-yellow and decreased as they progressed to yellow. Lutein was detected only in green-yellow fruits. Conclusion - Carbohydrates, fiber, carotenoids, TSS, and the yellow color of the fruit were indicators of maturity for consumption; the best time for harvest was the green-yellow stage.