Postharvest quality camu-camu (Myrciaria dubia (HBK) McVaugh) irradiated: studies of packaging and storage temperatures aiming to export fresh fruit

• Grant number: 12/07934-6
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2012
• End date: August 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Marta Helena Fillet Spoto
• Grantee: Marta Helena Fillet Spoto
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

The camu-camu (Myrciaria dubia), a typical fruit from the Amazon region, has one of the highest levels of vitamin C, antioxidant activity, high levels of carotenoids and phenolic compounds. Despite of the nutritional importance, few studies in relation to marketing and increasing the life of the fruits has been done. Thus, the aim of this study is to evaluate conservation technologies, to avoid losses of nutritional and sensory properties of the fruit, thus increasing its marketing period. Will, therefore, studied the influence on the quality of fresh fruit, the gamma radiation treatment, cold storage and packages, by the physical, chemical and physiological analysis. (AU)