Articles
POSTHARVEST MODIFICATIONS IN CAMU-CAMU FRUIT (MYRCIARIA DUBIA MCVAUGH) IN RESPONSE TO STAGE OF MATURATION AND MODIFIED ATMOSPHERE
Article number
452_3
Pages
23 – 26
Language
Abstract
The camu-camu (Myrciaria dubia McVaugh) is a wild species found in the floodplains of the Amazon region. but it is also cultivated in non-flooding areas.
There is great commercial interest in this fruit for its high ascorbic acid content.
Maturation and atmosphere effects over the cultivated fruit was studied during flooding period.
The fruits were harvested at two different stages, mid-ripe (partially red) and ripe (purple-red). and stored under modified atmosphere (PVC film) at 20°C and 68% R.H. The stage of maturation affected the chemical composition of fruits.
Ripe fruit showed lower acidity (2.7% ripe, 2.8% mid-ripe), lower ascorbic acid (1.4% ripe, 1.8% mid-ripe), higher reducing sugars (3.1% ripe, 3.0% mid-ripe). higher soluble solids content (8.2% ripe, 6.9% mid-ripe) and higher levels of anthocyanins (0.342 O.D. ripe, 0.149 O.D. mid-ripe). Modified atmosphere (MA) was not effective in maintaining ascorbic acid and anthocyanins levels with mid-ripe fruit.
On the other hand, these levels experimented very little loss when ripe fruits were stored under the same MA.
There is great commercial interest in this fruit for its high ascorbic acid content.
Maturation and atmosphere effects over the cultivated fruit was studied during flooding period.
The fruits were harvested at two different stages, mid-ripe (partially red) and ripe (purple-red). and stored under modified atmosphere (PVC film) at 20°C and 68% R.H. The stage of maturation affected the chemical composition of fruits.
Ripe fruit showed lower acidity (2.7% ripe, 2.8% mid-ripe), lower ascorbic acid (1.4% ripe, 1.8% mid-ripe), higher reducing sugars (3.1% ripe, 3.0% mid-ripe). higher soluble solids content (8.2% ripe, 6.9% mid-ripe) and higher levels of anthocyanins (0.342 O.D. ripe, 0.149 O.D. mid-ripe). Modified atmosphere (MA) was not effective in maintaining ascorbic acid and anthocyanins levels with mid-ripe fruit.
On the other hand, these levels experimented very little loss when ripe fruits were stored under the same MA.
Publication
Authors
C.T.C. Silva, J.S. Andrade
Keywords
Myrciaria dubia, storage atmosphere, ascorbic acid
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