CAMU-CAMU FRUIT (MYRCIARIA DUBIA), A NEW OPTION FOR PRODUCTIVE SYSTEMS IN THE COLOMBIAN AMAZONIAN REGION

Camu-camu is a small wild berry from the Amazonian river region.
This fruit is potentially important because its high ascorbic acid content (around 1648 mg/100 g fresh fruit in green mature stage) which increase up to 1974 mg/100 g during ripening.
The fruit is produced by extractive activity, but physiological knowledge is necessary to harvest the benefits from growing the fruits.
The fruit exhibited a sigmoidal curve with a light stand between 42 and 56 d after anthesis.
Eighty-four days after anthesis, the fruit berry is spherical with a 2.5 cm longitudinal and equatorial diameter and 2.5 g of fresh weight.
The fruit exhibited non-climacteric pattern with respiration rate levels below 100 mg CO_2.kg^-1.h^-1. A maximum of 3000 mg ascorbic acid/100 g fresh was observed in full red color development stage in some wild types.
Fruit can be harvested with a skin hue angle (measured by a colorimeter) of 26°.

XXVII International Horticultural Congress – IHC2006: International Symposium on Citrus and Other Tropical and Subtropical Fruit Crops

X.I. Bardales, M.P. Carrillo, M.S. Hernández, J.A. Barrera, J.P. Fernández-Trujillo, O. Martínez

Myrciaria dubia, ascorbic acid, tropical fruit, harvest index, fruit growth, fruit color

https://doi.org/10.17660/ActaHortic.2008.773.24