Scholarship 12/21073-3 - Camu-camu, Armazenagem de alimentos - BV FAPESP
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Evaluation of post-harvest quality and oxidative stability of camu-camu (Myrciaria dubia (HBK) McVaugh) at different maturation stages

Grant number: 12/21073-3
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Start date until: February 01, 2013
End date until: December 31, 2013
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Marta Helena Fillet Spoto
Grantee:Rafaela Rebessi Zillo
Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

The camu-camu (Myrciaria dubia (h.b.k) McVaugh) is a native fruit from Amazônia region, the fruit has high levels of ascorbic acid, antioxidant, carotenoids and phenolics. Despite the importance of this nutritional fruit species, little has been studied regarding the marketing and increased shelf life of fruits. The camu-camu has adapted very well to the southeast region and it is cultivated mainly in the southern state of São Paulo, in the Vale do Ribeira. Even with the growing interest of the scientific community and the general public by exotic fruit native from Amazônia, such as camu-camu, due to its sensory quality and its nutritional composition, yet there is a high need to study the marketing of fresh fruit, that remains unknown, because it is restricted to a small scale, not being found in supermarket chains in general. This study aims to evaluate the different stages of maturation and storage temperatures, to verify the standard of life and quality of the fruit that is currently being marketed only pulped or frozen, to thereby enhance its consumption and its marketing, providing long-term benefits to the population and the economy of small farms in the Vale do Ribeira and adjacent regions of the Amazônia. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
RAFAELA REBESSI ZILLO; PAULA PORRELLI MOREIRA DA SILVA; MARTA HELENA FILLET SPOTO; JOSÉ GUILHERME PRADO MARTIN. Camu-camu colhido com a casca verde-avermelhada conserva seus compostos físico-químicos e antioxidantes durante o armazenamento a frio. Brazilian Journal of Food Technology, v. 22, . (12/21073-3)

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