Effect of gamma radiation on post-harvest quality of camu-camu (Myrciaria dubia (HBK) McVaugh)

• Grant number: 13/04452-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): May 01, 2013
• Effective date (End): April 30, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Marta Helena Fillet Spoto
• Grantee: Carolina Camargo Nogueira Sales
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

The camu-camu (Myrciaria dubia (HBK) McVaugh) is a native fruit of Amazonian floodplains that it has aroused great interest in the scientific community for its high ascorbic acid content and good adaptation in land being cultivated mainly in São Paulo. This fruit is still unknown and their marketing is limited to a small scale, not being found in supermarket chains in general. This is due mainly to the lack of disclosure to the public as well as the techniques of fruit conservation, as well as the awareness of producers to enlarge their cultivation. Then, the importance of studying alternatives for storing the fruit camu-camu, because the fruit has not enough research in science and technology. In order to increase the life through a treatment plant and a possible decrease in respiratory rate, the goal of this research is to characterize the fruit camu-camu in different gamma radiation doses (0, 0,5 and 1 kGy) and monitor for a period of 30 days at refrigerator temperature (15 º C) and temperature (25 ° C) thus verifying their oxidative stability, nutritional properties, physicochemical characteristics, and respiratory activity. (AU)