ABSTRACT
Fruit culture is recognized as one of the important agriculture potentials in Brazil, which stands out as a large producer of a wide variety of fruits, ranging from tropical fruits to those considered cold climate fruits, such as apples, pears, and peaches. Out of the total annual production, it is estimated that 14% (about 5 million tons) constitutes little exploited tropical fruits (FAO 2005), such as umbu (Spondias tuberosa), hog plum (Spondia lutea), red mombin (Spondia purpurea), hog plum mango (Spondias dulcis), soursop (Annona muricata), sapodilla (Manilkara achras), and mangaba (Hancornia speciosa), among others. Tropical fruits are tasty, aromatic
and, in addition to being hydrating, are energetic and rich in vitamins and mineral salts, mainly calcium, iron, and phosphorous. Despite the signi cant fruit consumption in Brazil, whether in their natural form, or as juices (the best form to maximize their nutrients) or prepared as sweets, jams, compotes, ice creams, etc., and the surge in agribusiness and exports, there is still a high level of fruit wastage, mainly in cyclically produced seasonal fruits.
