Fruit development and quality traits of breadnut (Artocarpus camansi Blanco) and breadfruit (A. altilis (Parkinson) Fosberg): a comparative study

A comprehensive comparative assessment was conducted to characterize the morphological, physicochemical, cooking, biochemical, antioxidant, and mineral composition of breadnut ( Artocarpus camansi Blanco) and breadfruit ( A. altilis (Parkinson) Fosberg) at four fruit developmental stages (40, 60, 80, and 100 days after fruit set; DAFS). Distinct interspecific morphological differences were observed, with A. camansi exhibiting longer, narrower, and more deeply lobed leaves, spiny fruits, consistent seed development, and significantly greater fruit weight, length, circumference, edible portion, and biomass accumulation throughout development. In contrast, A. altilis produced broader leaves, smoother seedless fruits, and slightly greater fruit breadth at later developmental stages. Cooking quality differed markedly between the species. A. camansi exhibited delayed onset of enzymatic browning, higher water uptake, longer softening time, and a consistently smooth cooked texture across all developmental stages, whereas A. altilis developed a rubbery/elastic texture at advanced maturity. Biochemical analyses revealed species-specific compositional differences. A. camansi contained higher total phenolic and flavonoid contents and showed greater reducing sugar accumulation during fruit development, whereas A. altilis consistently exhibited higher moisture, protein, starch, titratable acidity, vitamin C, and antioxidant activity (FRAP and DPPH). Dietary fiber and antioxidant activity were highest at 80 DAFS, although phenolic compounds and vitamin C exhibited species-specific developmental patterns. Mineral analysis demonstrated greater accumulation of potassium, calcium, sulphur, and sodium in A. camansi , while A. altilis contained significantly higher phosphorus, iron, zinc, and copper concentrations. These findings demonstrate distinct developmental, nutritional, and functional characteristics between the two species and highlight their complementary potential for vegetable use, nutritional improvement, and value-added processing.