Assessment of a Maturity Index in Jabuticaba Fruit by the Evaluation of Phenolic Compounds, Essential Oil Components, Sugar Content and Total Acidity

  title={Assessment of a Maturity Index in Jabuticaba Fruit by the Evaluation of Phenolic Compounds, Essential Oil Components, Sugar Content and Total Acidity},
  author={Gilmara A. C. Fortes and Sara S. Naves and Fabiana Godoi and Alessandra Rodrigues Duarte and Pedro Henrique Ferri and Suzana da Costa Santos},
  journal={American Journal of Food Technology},
Jabuticaba is a Brazilian tree with edible grape like fruits which are consumed fresh or used to prepare jams, liqueurs and wines. The aim of this study was to identify the optimal harvest period for winemaking by monitoring chemical parameters during jabuticaba's development. Jabuticaba fruit was analysed at four developmental stages for total acidity, reducing sugars, anthocyanins, tannins, total phenols and essential oi! composition. Total acidity significantly decreased (15.46-4.56 g citric… 

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