In relation to total carotenoids, this fruit no presented difference
between the maturity stages (Table 2).
For the total extractable polyphenols was observed difference
(p < 0.01) between the maturity stages (Table 2).
The content of
total extractable polyphenols decreased with maturation, getting
on the green stage 57% more of polyphenols.
A decrease in the content
of polyphenols in fruit ripening has been observed in other
fruits, such as Punica granatum