Efeito do estádio de maturação na conservação pós-colheita de camu-camu (myrciaria dubia mc vaugh)

Abstract

The camu-camu (Myrciaria dubious (HBK) Mc Vaugh) is a fruit native to the Amazon, with a high content of ascorbic acid was obtained in a quarrying in their natural habitat. In addition to depend on the pulse of floods and access to native populations, the harvest is still hampered by the lack of synchrony in fruit ripening. To evaluate the effect of maturation in post-harvest, the fruits were harvested at five maturity stages (based on skin color: red 25% (E1), 50% red (E2), 75% red (E3) , 100% red (E4), 100% red purple (E5)) and two times in the same season (1997) of plants grown in paddy soil. Were packed in trays and stored in two environments: 28 ° C and 87% relative humidity and 21 ° C and relative humidity of 80%. Reviews of weight loss, moisture, pH, titratable acidity, Brix / acidity, reducing sugars, ascorbic acid, anthocyanins and total flavonoids were made every two days for eight days. The main parameters that varied according to the stage of maturation and storage time were the concentration and behavior of anthocyanins and symptoms of fruit softening. Fruits in stadiums El and E2 staining showed incipient. Despite the high concentration of anthocyanins initial stage of the fruits E5 also showed high rates of degradation of pigments and softening, whereas the fruits of intermediate stages E3 and E4 had better capacity retention under conditions that have been studied.