<p>Post-harvest evaluation of vegetables is crucial to ensure quality, food safety, and economic viability in agricultural production. Therefore, this novel study provides insights into the physicochemical and bioactive characteristics of xylopods, highlighting differences between species and the effects of storage. The objective of this study was to assess the post-harvest quality and bioactive compounds of umbu (<i>Spondias tuberosa</i>) and yellow mombin (<i>Spondias mombin</i>) xylopods during storage. Two types of xylopods and five storage times (0, 1, 2, 3, and 4&#xa0;days) were investigated. The brightness of both xylopods decreased over time, with umbu xylopods consistently maintaining higher values. Color coordinate a* showed inverse trends between species, while coordinate b* and chromaticity increased in both, especially in umbu. Hue angle decreased in umbu and increased in yellow mombin, whereas the darkening index increased in both, with umbu reaching higher levels. Yellow mombin xylopods exhibited greater fresh mass loss, while umbu maintained higher firmness throughout storage. pH declined in umbu and initially rose then declined in yellow mombin. Ascorbic acid decreased more sharply in yellow mombin, while umbu xylopods retained higher levels of titratable acidity, total soluble sugars, and phenolic compounds. Yellow mombin xylopods showed higher soluble solids and SS/TA ratio. A positive correlation was observed between phenolic content and quality traits such as firmness, chromaticity, acidity, and sugars. Principal component analysis grouped samples by species and storage time, with umbu xylopods showing superior overall performance in quality maintenance. These findings indicate that umbu xylopods demonstrate greater post-harvest stability and nutritional potential than yellow mombin xylopods.</p>