Manguita is a fruit understudied, common in the Northeast region of Brazil, which stands out for its sweet taste and slightly acid in addition to the pleasant aroma. The objective of this study was to evaluate the postharvest quality of mango var. Manguita stored at room temperature for 10 days. The fruits were obtained in Limoeiro do Norte, Ceará. The physical, physical-chemical, centesimal, antioxidant activity and bioactive characteristics were evaluated. The results were analyzed by means of regression, analysis of variance and the comparison of means by Tukey. The Manguitawas characterized as a small, rounded fruit with a high pulp content, with acid character and considerable availability of nutrients, among them sugars, vitamin C and bioactive compounds. Storage at room temperature did not influence the external or internal appearance until the eighth day of storage.

The study aimed to evaluate the influence of slow pasteurization of juá pulp on its total phenolic compounds and its antioxidant activity. The fruits were manually harvested from juazeiro trees located in Limoeiro do Norte, Ceará. The pulp was obtained by homogenizing the fruits, without the seeds, and then it was placed in a glass container, where it was pasteurized at 65 °C for 30 minutes. The total extractable polyphenols (PET) was quantified and the antioxidant activity was determined by three different methods - Ferric reducing antioxidant power (FRAP) (μM Fe2SO4/g), ABTS•+ free radical scavenging activity (μM Trolox/g) and DHHP radical scavenging capacity (g/g DPPH). The juá in natura pulp had total extractable polyphenol content of 101.95 ± 6.58 mg/100 g and antioxidant activity of 36.33 ± 0.28 μM Fe2SO4/g; 35.33 ± 10.69 μM of Trolox/g; and 33.23 ± 7.29 g/g DPPH. After the thermal process, the PET concentration (129.79 ± 7.13 mg/100 g) and the antioxidant activity by the DPPH method (27.94 ± 13.84 g/g DPPH) increased without statistical difference (p ≥ 0.05), while using the ABTS (10.83 ± 2.41μM of Trolox/g) and the FRAP (24.30 ± 1.86 μM Fe2SO4/g) methods, a reduction was observed, with significant difference (p < 0.05) only for FRAP. The slow pasteurization (65 °C/30 min.) did not cause a significant reduction neither in the phenolic compounds nor in the antioxidant activity of juá pulp, indicating that it is an efficient process in terms of maintenance of its functional compounds.

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