Harvest time influences in the quality attributes and physicochemical and phytochemical composition of bacuri pulp (Platonia insignis Mart.).

Analysis of the seasonal influence on the physicochemical characteristics and bioactive compounds of bacuri provides support for optimizing production, promoting sustainability and boosting local economic development. This study analyzed bacuri pulp over consecutive years of production (2020-2023), observing variations in dry matter, lipids, soluble solids, pH, proteins, and minerals across harvest seasons. Notable amino acids include glutamic acid, arginine, and alanine, essential for bodily functions, in addition to antioxidant compounds such as flavonoids, stilbenes, and flavonols, which vary between harvests. The distinctive flavor is attributed to seven volatile compounds, with cis-linalool oxide being the primary contributor. These levels of rainfall had influenced the composition of the pulp, such as the content of sugars, minerals and amino acids. The temperature variations, together with a relative humidity of between 67% and 85%, influenced the development of the fruit, affecting ripening time, the profile of organic acids and other biochemical components relevant to the aroma and flavor of the pulp. The best climatic conditions for bacuri pulp, rich in phenolic compounds, sugars, amino acids, and minerals were observed in 2021. That year experienced high rainfall, high relative humidity, and mild temperatures, which favored nutrient uptake and the synthesis of bioactive compounds. These results, reflecting the seasonal dynamics influenced by the climate, expand the understanding of bacuri and its potential. They contribute not only innovative data but also valuable information to optimize production and better utilize this fruit, creating prospects for local economic sustainability and efficient exploitation of natural resources.