Physiological maturity and wound-based orchard practices influence the antioxidant content and metabolic activity of two species of açai fruit at harvest and during storage

[Display omitted] •Early harvested acai fruit (120–150 Days after anthesis) contain higher levels of phenolic antioxidants.•Wound based orchard practices showed enhanced phenolic compounds and antioxidant activity in acai fruit.•Higher levels of ethylene biosynthesis is associated to higher phenolic antioxidants in acai fruit.•Sugar levels decreased during storage while phenolic levels increased.•Preharvest practices can enhance antioxidant levels in acai fruit at harvest and during storage. Pre-harvest treatments like wound-based orchard management practices and early harvest were applied to açai plants (Euterpe oleracea Mart., Euterpe precatoria Mart.) to yield higher levels of antioxidants. Orchard practices like 50% shoot suppression and 50% cluster thinning when applied 87 d before harvest (187 days DAA) were similar to control fruits at harvest and during storage (20 °C). However, lesions in the stipe applied 187 DAA altered the acid, carbohydrate, phenolic content and the ethylene biosynthesis compared to control fruits, showing enhanced fruit antioxidant activity. Early harvest of fruit including 120 and 150 DAA, showed higher acid, lower sugars, higher phenolic content and higher ethylene biosynthesis and respiration rate compared to control fruits, showing the highest levels of fruit antioxidant activity. The selected strategies studied may achieve higher yields of phenolic antioxdants from açai fruit and target high value health markets including functional foods and dietary supplements.