Elimination of the skin had more effect on the content of lycopene (80% in the
case of rama fruits, 73% for cereja, 66% for redondo, and 65% for chucha fruits), followed by that of b-carotene, total phenolics and ascorbic acid, while removing the seeds altered the value of the bioactive compounds in the following sequence: phenolics > bcarotene
> lycopene > ascorbic acid.