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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage

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Author(s):
Rafaela Rebessi Zillo [1] ; Paula Porrelli Moreira da Silva [2] ; Marta Helena Fillet Spoto [3] ; José Guilherme Prado Martin [4]
Total Authors: 4
Affiliation:
[1] Universidade de São Paulo. Escola Superior de Agricultura “Luiz de Queiroz”. Agroindústria, Alimentos e Nutrição - Brasil
[2] Universidade de São Paulo. Escola Superior de Agricultura “Luiz de Queiroz”. Agroindústria, Alimentos e Nutrição - Brasil
[3] Universidade de São Paulo. Escola Superior de Agricultura “Luiz de Queiroz”. Agroindústria, Alimentos e Nutrição - Brasil
[4] Universidade de São Paulo. Escola Superior de Agricultura “Luiz de Queiroz”. Agroindústria, Alimentos e Nutrição - Brasil
Total Affiliations: 4
Document type: Journal article
Source: Brazilian Journal of Food Technology; v. 22, 2019-07-04.
Abstract

Abstract Camu-camu (Myrciaria dubia), a fruit native to the Brazilian Amazon, is considered a source of antioxidant compounds. Due to its high perishability, postharvest studies aimed at increasing its shelf life are required. The aim of this study was to evaluate the influence of harvesting time on the conservation of the physicochemical characteristics and antioxidant compounds of camu-camu during cold storage. The fruits, harvested at different ripening stages (red and reddish-green peel), were stored in polyethylene terephthalate trays at 15 °C and 90% relative humidity. The following analyses were carried out on days 1, 2, 5, 7, 9 and 13 after harvest: luminosity, hue angle and chromaticity, pH, soluble solids content, titratable acidity, SS/TA, ascorbic acid content, total phenolic content, total anthocyanin content and free-radical-scavenging activity by the 1,1-diphenyl-2-picryl-hydrazil method. The data were submitted to a multivariate analysis. The fruits harvested at different ripening stages showed different postharvest characteristics, highlighting the parameters of colour, flavour and antioxidants. The reddish-green fruits, despite their low concentration of anthocyanins during storage, showed high levels of phenolic compounds, ascorbic acid and antioxidant activity, which were maintained for nine days of cold storage. Due to the flavour characteristics and antioxidant compounds, it is recommended that camu-camu be harvested in the reddish-green maturation stage to extend its shelf life. (AU)

FAPESP's process: 12/21073-3 - Evaluation of post-harvest quality and oxidative stability of camu-camu (Myrciaria dubia (HBK) McVaugh) at different maturation stages
Grantee:Rafaela Rebessi Zillo
Support Opportunities: Scholarships in Brazil - Scientific Initiation