Tam. T. T. Dang
Institute of Food and Biotechnology, Can Tho University, Vietnam
Ngoc. T. A. Tong
Institute of Food and Biotechnology, Can Tho University, Vietnam
Keywords: Barbados cherry, Vitamin C, TPC, Quality, Storage time
Abstract
Barbados cherry (Malpighia emarginata D.C.) is notable for its rich vitamin C and phenolic content, both of which are significantly influenced by the fruit’s maturity stage and tend to decline during storage. This study evaluated the physicochemical and bioactive attributes of Barbados cherry at different maturity stages—unripe, half-ripe, and ripe—and during the preservation period to determine changes in fruit quality. The results indicated that the highest amounts of vitamin C (100 mg/g) and total phenolic content (TPC, 90 mg GAE/g) were found in unripe fruit, while half-ripe and ripe fruits exhibited higher protein, carotenoid, and sugar contents. During storage, half-ripe Barbados cherry stored at 12 ± 2 °C maintained superior physical and nutritional quality, retaining vitamin C (57.15 mg/g), TPC (51.46 mg GAE/g), and antioxidant activity (DPPH, 29.45 mg TE/g) after six days. Correlation analysis revealed strong positive relationships among vitamin C, TPC, and DPPH, suggesting coordinated degradation of antioxidant compounds during preservation. These findings emphasize that harvesting Barbados cherry at the half-ripe stage and storing it under moderate refrigeration effectively maintains both nutritional and sensory qualities, providing practical recommendations for postharvest handling and short-term commercialization.
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