INFLUENCE OF MATURATION ON COLOR PARAMETERS AND VOLATILE COMPOUNDS OF DIFFERENT VARIETIES OF CAJUZINHO-DO-CERRADO (Anacardium humile)

Anacardium humile, known as cajuzinho-do-cerrado, is a fruit native to the Brazilian Cerrado with potential for full consumption, mainly because it has active compounds in its chemical composition, such as volatiles and organic acids, which are recognized for their antimicrobial, anti-inflammatory and antioxidant properties. The development of the fruits involves the phases of growth, maturation and senescence, and ripening is marked by physical and chemical transformations, such as changes in color and synthesis of sugars, acids and aromatic compounds. In this sense, the objective of this study was to evaluate color parameters and the presence of volatile organic compounds in ripe pseudofruits of the cashew nut. Pseudofruits of three varieties of cashew-of-the-cerrado (yellow, red and orange) were evaluated, comparing them with the common cashew, regarding soluble solids (°Brix), total acidity, maturation index and color parameters, in addition to the analysis of volatile compounds by gas chromatography coupled to mass spectrometry (GC-MS). The results revealed significant differences between the varieties. The red cashew had the highest soluble solids content (12.3 °Brix) and acidity (1.20%), followed by the orange and yellow varieties, while the common cashew had the lowest values (9.3 °Brix and 0.26% acidity). The maturation index was higher in the common cashew (36.85), indicating greater sweetness, while the cashews ranged between 10.36 and 13.11