Development and Biochemistry of Timbiriche (Bromelia hemisphaerica Lam.) Fruits

Genetic diversity of tropical fruits from the American Continent is under-exploited as the harvested fruits from these species are only used locally and barely commercialized in larger markets, both nationwide and worldwide. Bromeliaceae is a botanical family that includes several little known species with potential for ornamental use and/or fruit production purposes. Timbiriche (Bromelia hemisphaerica Lam.) is a little known species that exhibits traits that make it potentially valuable for intensive cultivation: 1) its dense populations and leaf orientation may reduce hydric erosion in soils with sharp slope and, 2) due to its low water demand, it may be cultivated in rainfed agricultural systems. The objective of this study was to determine the development of fruits and some biochemical characteristics of timbiriche to advance in the understanding required for the cultivation of this tropical species. The study was conducted in five natural populations in Tejuplico, México (18°53′59″ N, 100°08′00″ W, 1330 meters above sea level). Fruit development from blooming was studied, including fruit diameter, volume, firmness, color, total dissolved solids (°Brix), tritable acidity (citric acid), juice pH, respiration and ethylene production, and weight loss during postharvest. Results indicate that the development of the fruit takes 28 weeks from blooming and fits a simple sigmoidal curve. As fruit developed, there was an increase in total dissolved solids and a decrease in tritable acidity. Fruit firmness and juice pH remained constant. Carbon dioxide and ethylene production varied according the provenance of fruits, although tended to decrease. Fruits lost 30 to 50% of their weight during a 30-day postharvest period.