Packaging and storage temperatures in camu-camu (Myrciaria dubious) for export

• Grant number: 10/14435-0
• Support Opportunities: Scholarships in Brazil - Master
• Start date: October 01, 2011
• End date: April 30, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Marta Helena Fillet Spoto
• Grantee: Jacqueline de Oliveira
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

In Brazil, there are several fruit species with high commercial potential, especially in the Amazon region, birthplace of camu-camu (HBK Myrciaria dubia McVaugh). Camu-camu is a fruit that has one of the highest levels of vitamin C also has antioxidant activity, high levels of carotenoids and phenolic compounds. These factors make this fruit and its products may be positioning in consumer preference of exotic fruits, with great export potential. Thus, the aim of this study is to evaluate the most suitable packaging which preserves the physical, chemical and nutritional fruit camu-camu in nature, and examining the feasibility of export fruit through laboratory simulations of the conditions in which The fruit will be subjected during transport. Are used three types of packages, PVC (polyvinyl chloride), low density polyethylene (LDPE) and high density polyethylene (HDPE), which will be packed in a cardboard box paletizável, with dimensions 30 x 50 x 17 5 cm. The packages will be stored initially for fifteen days at 5 ± 1° C in order to simulate the time of shipping to Rotterdam (main port of Europe). After this period, the packages will be stored in other three different temperatures, they will be 5° C, 10° C and 15 ± 1° C, and stored for seven days in order to simulate the time to market at the destination where temperature changes generally occur. The fruits will be analyzed for respiration, ethylene production and physical and chemical characteristics: weight loss, peel color and pulp firmness, soluble solids, titratable acidity and ascorbic acid contents of anthocyanins and the incidence of rot. The statistic will be randomized in a factorial design with four replications of 20 fruits per treatment. (AU)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

OLIVEIRA, Jacqueline de. Viability studies of packaging and storage temperatures on postharvest quality of camucamu [Myrciaria dubia (HBK) McVaugh]. 2013. Master's Dissertation - Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALA/BC) Piracicaba.