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

Abstract

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.

Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

“…The pulp and the whole fruit had higher values of acid. Results indicated that a large number of acids are present in the pulp of camu-camu fruits, corroborating the literature that reports camu-camu fruit to be an extremely acidic one (Rufino et al,2009;Grigio et al, 2015;Maeda et al, 2006). On the other hand, the lowest values were observed in the peel.…”

“…The fruit were collected at a mature stage, which was established in previous studies (Grigio et al, 2015). After harvest, fruit were taken to the Post-Harvest Laboratory of Embrapa Roraima, where they were cleaned and selected for the absence of damages, washed in running water, and sanitized with 0.02% sodium hypochlorite (NaClO) for 30 min, following Brazilian National Health Surveillance Agency (ANVISA) recommendations.…”

“…The increasing interest in camucamu fruit is due to its remarkable ascorbic acid (vitamin C) content, and it is known as "King of Vitamin C" or "Super Fruit". In the state of Roraima, Brazil, the fruit is known as 'caçari', presenting mean values of 3,571 to 7,355 mg ascorbic acid 100 g -1 pulp (Aguiar and Souza, 2016;Chagas et al, 2015;Grigio et al, 2015;Grigio et al, 2016). In addition to vitamin C, these fruits contain other antioxidant compounds, such as carotenoids, anthocyanins and other phenolic compounds which are valuable in human nutrition (Silva, 2012).…”

Fisiologia Pós-Colheita Do Camu-Camu Tratado Com Diferentes Fontes E Doses De Radiação

“…Neste trabalho, o maior conteúdo de vitamina C foi identificado no dia zero, com valor médio de 1.922 mg de AsA.100 g -1 MF, valor este superior aos verificados por Rufino et al (2010) e Pinto et al (2013) que encontraram valores de 1.882 e 1.207 mg de AsA.100 g -1 MF em camucamu colhidos no estádio 4 de maturação fisiológica. Já Grigio et al (2015) relataram valores médios de 5.000 mg de AsA.100 g -1 MF em camu-camu colhidos no estado de Roraima. Esta variabilidade no teor de vitamina C em frutos de camu-camu é principalmente devido à região de cultivo, clima, época de colheita.…”

“…Fruto de planta nativa da Amazônia brasileira e peruana, o camu-camu, pertencente à família Myrtaceae, é cultivado, principalmente, perto de rios, córregos ou regiões inundadas permanentemente, onde o caule permanece submerso (INOUE et al, 2008).Entretanto, estudos têm sido realizados, objetivando a expansão das áreas de cultivo e produção do fruto, visto que o camu-camu apresenta crescente importância comercial (ZANATTA; MERCADANTE, 2007;GRIGIO et al, 2015).…”