eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2017-08-26 5 9 674 683 10.12691/jfnr-5-9-7 JFNR2017597 article Moacir C. Andrade Jr. moacircoutjr@gmail.com 1 2 Jerusa S. Andrade 2 2 Suely S. Costa 3 Emanoel A. S. Leite 4 Post-Graduation Department, Nilton Lins University, Manaus, Brazil Department of Agricultural Sciences, Instituto Nacional de Pesquisas da Amazônia (INPA), Manaus, Brazil Instituto de Educa??o, Agricultura e Ambiente (IEAA), Universidade Federal do Amazônia (UFAM), Humaitá, Brazil Cubiu fruits (Solanum sessiliflorum Dunal, Solanaceae) are nutritionally dense. However, most studies have investigated cubiu nutrients in whole fruits. This study evaluated cubiu fruit nutrients as a function of different tissues (peel, pulp, and placenta) and ripening stages (green, turning, ripe, and fully ripe). Fruits (n = 118) were harvested to investigate weight, macronutrients (moisture, ash, proteins, lipids, carbohydrates, and energy) and selected macrominerals-calcium (Ca), magnesium (Mg), phosphorus (P), and potassium (K). Analyses were performed at the Instituto Nacional de Pesquisas da Amazônia (INPA), Brazil. Macronutrient results were expressed in g/100 g fresh weight, macrominerals as g/kg fresh weight. Fruit weight increased throughout ripening. Moisture reached a maximum value (91.77) in the fully ripe pulp. Ash displayed a maximum value (0.86) in the fully ripe placenta. Energy reached a maximum value (356.66 kJ, 86.57 kcal) in the fully ripe placenta. Carbohydrates decreased from the peel to the placenta (lowest values). K exhibited a maximum value (42.257) in the green pulp. The P peaked in ripe pulp (24.450) and placenta (21.240). In the ripe placenta, Ca had a maximum value (7.860) followed by Mg (7.573). This detailed knowledge of the edible parts of ripening cubiu fruits will broaden their use in health and disease. http://pubs.sciepub.com/jfnr/5/9/7/jfnr-5-9-7.pdf chronic kidney disease (CKD) diabetes mellitus lipids obesity phosphorus potassium proteins