Physical Characterization, Chemistry and Bioactive Compounds in Noni Fruit Harvested in Three Maturation Stages

Objective: The objective was to determine the physical, physicochemical and bioactive compounds of noni fruits harvested at three maturation stages.

Experimental Design: The experiment was conducted in a completely randomized design, where the treatments were composed of three stages of maturation (green, pre-mature and mature), with five replicates containing two fruits each, totalling 10 fruits for each maturation stage.

Place of Study: the experiment was carried out at the Laboratory of Chemistry, Biochemistry and Food Analysis of the Center for Food Science and Technology - CCTA, Federal University of Campina Grande - UFCG, Pombal campus, Paraíba.

Methodology: After sorting, the fruits were sanitised in running water to remove surface dirt and perform the physical, physicochemical and bioactive compounds analyses.

Results: it was observed the irregular growth and oval shape of the fruits. Based on the physical-chemical analysis and bioactive compounds, it is verified that the maturation stage interferes with the quality of noni fruits.

Conclusion: The high levels of ascorbic acid and phenolic compounds, especially in mature fruit, indicate the potential use of this fruit for the production of functional foods.