The content of total extractable polyphenols decreased with maturation, getting
on the green stage 57% more of polyphenols. A decrease in the contentof polyphenols in fruit ripening has been observed in other fruits, such as Punica granatum (Shwartz et al., 2009) and
Vaccinium macrocarpon (Celik, Özgen, Serçe, & Kaya, 2008).