A cultura de camu-camu no Brasil

Yuyama, Kaoru

doi:10.1590/s0100-29452011000200001

Cited by 31 publications

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“…It presents a fruit bacaceous, globous, with a fleshy mesocarp (gelatinous) and whitish, of citric flavor; the skin coloration is pale-green as immature and ranges from dark-red to black-purple as ripe; and is 1.4 to 2.7 cm high, 1.6 to 3.10 cm in diameter and average weight of 8.4 g. The number of seeds varies from 1 to 4 per fruit, are reniform with fibrils on their surface and present good agronomic, technological and nutritional traits (Yuyama, 2011;Maeda et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages

Grigio¹,

Durigan²,

Chagas³

et al. 2015

Food Sci. Technol (Campinas)

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The camu-camu tree (Myrciaria dubia (Kunth) Mc Vaugh) is fruit-bearing tree belonging to the family Myrtaceae. This work was conducted with the purpose of evaluating the type of storage temperature and package which allow better conservation of the quality attributes of camu-camu. The experimental design utilized was the completely randomized with three replications in a factorial arrangement (3x3x8), constituted of three different storage temperatures (laboratory ambiente or 25 ± 2 °C, 15 °C and 20 °C), three types of packages (no package, PET and PVC) and fourteen days' storage, the fruits being analyzed every two days. The fruits were evaluated as to fresh mass loss, pH, soluble solids contents, titrable acidity, ascorbic acid, carotenoids, anthocyanins, chlorophylls A and B and maturation index (SS/AT). According to the results obtained, the quality attributes and ascorbic acid content were conserved for longer time in the fruits stored on PVC-film covered expanded polystyrene trays at 15 °C. It follows that the best temperature for the storage of camu-camu is 15 °C and the package that best keeps its quality attributes is the PVC-film covered expanded polystyrene tray.Keywords: amazon fruit; ascorbic acid; refrigerated storage; quality; shelf-life.Practical Application: The present study shows that the behavior of the camu-camu fruits during the refrigerated storage period, refrigerated or not and with different packages. Demonstrating which treatments best kept the fruits and their qualitative attributes as well as how each treatment influenced the shelf-life of these fruits.

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Section: Introductionmentioning

confidence: 99%

Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages

Grigio¹,

Durigan²,

Chagas³

et al. 2015

Food Sci. Technol (Campinas)

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“…, pertencente à família Myrtaceae, é espécie em processo de domesticação, usada pelas populações locais do Peru e do Brasil, encontrado na forma extrativa, a partir de plantas crescendo naturalmente nas margens dos rios e lagos, ou cultivadas em pequenas áreas de terra firme (Yuyama, 2011). Apresenta flores hermafroditas, com alta percentagem de polinização cruzada e reduzido nível de autogamia, a que se deve a alta variabilidade fenotípica, tanto qualitativa quanto quantitativa da espécie, apresentando 91% de alogamia e 9% de autogamia.…”

Section: Introductionunclassified

Pré-melhoramento do camucamuzeiro: estudo de parâmetros genéticos e dissimilaridade

et al. 2014

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Pre-breeding of camucamuzeiro: a study of genetic parameters and dissimilarityCamu-camu (Myrciaria dubia (H.B.K.) McVaugh) is a shrub of the Myrtaceae family that is under the process of domestication. It is a species used by local populations in Peru and Brazil that exploit the plants occurring naturally on the banks of rivers and lakes or cultivated in small areas of dry land. Estimating and understanding the genetic parameters in this species are important to know the genetic structure of populations, infer on the genetic variability and predict genetic gains and the possible success in the breeding program of this crop. Therefore, the objective of this study was to estimate the genetic parameters and the genetic variability in accessions of Camu camu from GermBank of Embrapa Eastern Amazon. In this study, 46 progenies were analyzed and 40 fully ripe fruits were harvested Recebido para publicação em

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“…This fruit has high antioxidant capacity because of its high vitamin C (2,280 mg 100 g -1 ) and total phenolic (1,420 mg GAE 100 g -1 ) content. The pulp of camu camu is exported mainly to Japan, Europe, and the USA (Zanatta et al, 2005;Chirinos et al, 2010;Yuyama, 2011).…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds in the peel of camu camu genotypes from Embrapa’s active germplasm bank

et al. 2017

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Our objective in this work was to evaluate the contents of the major bioactive compounds in the peel of three genotypes of camu camu at different maturity stages. The genotypes had high concentration of ascorbic acid in the peel ranging from 13.73% to 24.02%. In the ripe maturity stage the genotypes 17 and 44 presented the highest concentration of phenolics (3,299.97 mg GAE.100 g ). The high contents of vitamin C and phenolic compounds make the residue of camu camu fruit processing a rich source of antioxidants to the food and/or pharmaceutical industries.

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A cultura de camu-camu no Brasil

Cited by 31 publications

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Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages

Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages

Pré-melhoramento do camucamuzeiro: estudo de parâmetros genéticos e dissimilaridade

Bioactive compounds in the peel of camu camu genotypes from Embrapa’s active germplasm bank

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A cultura de camu-camu no Brasil

Cited by 31 publications

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Post-harvest conservation of camu&#8211;camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages

Post-harvest conservation of camu&#8211;camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages

Pré-melhoramento do camucamuzeiro: estudo de parâmetros genéticos e dissimilaridade

Bioactive compounds in the peel of camu camu genotypes from Embrapa’s active germplasm bank

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Product

Resources

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Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages

Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages