Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages.

Background: The present study evaluated the variability of cambuci fruit (Campomanesia phaea) cultivated in São Paulo State in the towns of Mogi das Cruzes, Paraibuna, Paranapiacaba and Rio Grande da Serra, and characterized it at different maturity stages with respect to size, firmness, soluble solids content, titratable acidity, phenolic content, ethylene production, respiration rate and in vitro antioxidant capacity.

Results: Ripe fruit from the same locality, Paraibuna, showed large variations in size and acidity. Ripe fruit from different towns showed significant variation of total phenolics and, consequently, variation in antioxidant capacity.