Developmental Variation in Physicochemical Properties and Selected Metabolites in Alibertia edulis, a Native Fruit from the Brazilian Cerrado

Alibertia edulis is a shrubby fruit species native to the Brazilian Cerrado biome, with recognized nutritional and medicinal potential.Commonly known as marmelada-de-cachorro, marmelinho-do-Cerrado, marmelada-do-campo, or puru-mido, it produces berrylike fruits with dark purple pulp, consumed fresh or processed by local populations.This study aimed to characterize the physicochemical and biochemical changes in A. edulis fruits during development.Fruits were collected every 10 days from anthesis to full ripening in an experimental orchard of native Cerrado species.Throughout the 72-day developmental cycle, there was a marked increase in fruit mass (4.6 to 13.5g), soluble solids (7.75 to 19.42 Brix), and total sugars (1.6 to 14.33g 100 g), while titratable acidity declined from 2.1 to 0.6 g citric acid 100 g.The peak starch content (17.92g 100 g) at 60 DAA was followed by its conversion into soluble sugars, indicating the onset of ripening.The dark purple coloration observed after 70 DAA coincided with chlorophyll degradation and the appearance of anthocyanins, with levels reaching 4.78 mg 100 g in both peel and pulp at 72 DAA.Carotenoids, initially present in the pulp, decreased sharply during this period, likely replaced or masked by anthocyanins.Organic acids such as tartaric, malic, lactic, acetic, oxalic, and formic were identified, with tartaric acid showing a 317% reduction (from 0.13 to 0.041g 100 g), supporting the reduction in overall acidity and rise in pH (up to 5.62).These transformations reflect intense metabolic activity associated with fruit ripening, suggesting that A. edulis is a valuable source of functional compounds, including anthocyanins, carotenoids, and organic acids.The combination of high sugar content, moderate acidity, and bioactive compounds enhances the fruit's appeal for both fresh consumption and industrial processing, reinforcing its potential as a functional food and the importance of conserving Cerrado biodiversity.