Harvest point and maturation of camu‑camu fruit harvested at different stages

Authors

  • Patrícia Maria Pinto Universidade de São Paulo, Escola Superior de Agricultura Luiz de Queiroz, ESALQ/USP
  • Angelo Pedro Jacomino Universidade de São Paulo, Escola Superior de Agricultura Luiz de Queiroz, ESALQ/USP
  • Simone Rodrigues da Silva Universidade de São Paulo, Escola Superior de Agricultura Luiz de Queiroz, ESALQ/USP
  • Carolina Amanda Wippich Andrade Universidade de São Paulo, Escola Superior de Agricultura Luiz de Queiroz, ESALQ/USP

DOI:

https://doi.org/10.1590/S1678-3921.pab2013.v48.14236

Keywords:

Myrciaria dubia, ascorbic acid, ripening, storage, postharvest, quality

Abstract

The objective of this work was to determine the harvest point and to characterize the postharvest of camu‑camu (Myrciaria dubia) fruit harvested at different maturity stages. The fruits are harvested at four maturity stages, defined by skin color: green, reddish‑green, red‑greenish, and purple. Fruit were cold‑stored at 22±1°C and 85±5% RH. It was used a completely randomized design, split‑potted in time, with five storage periods: 0, 3, 6, 9, and 12 days. Evaluations were made for: respiratory activity; ethylene production; skin color, determined with the hue angle and chromaticity coordinates a* and b*; firmness; fresh matter weight loss; contents of chlorophyll, anthocyanins, soluble solids, and ascorbic acid; titratable acidity; and rot incidence. Peaks of CO2 and ethylene production occurred after harvest. The contents of chlorophyll and anthocyanins varied according to the changes in skin color, from green to purple, which confirmed fruit ripening. The contents of ascorbic acid ranged from 759.02 mg per 100 g, in the green stage, to 1,071.12 mg per 100 g, in the purple one. Fruit harvested with complete purpled skin had reduced postharvest life. Best postharvest quality for camu‑camu is achieved when skin color is red‑green.

Author Biographies

Angelo Pedro Jacomino, Universidade de São Paulo, Escola Superior de Agricultura Luiz de Queiroz, ESALQ/USP

Simone Rodrigues da Silva, Universidade de São Paulo, Escola Superior de Agricultura Luiz de Queiroz, ESALQ/USP

Published

2013-09-05

How to Cite

Pinto, P. M., Jacomino, A. P., Silva, S. R. da, & Andrade, C. A. W. (2013). Harvest point and maturation of camu‑camu fruit harvested at different stages. Pesquisa Agropecuaria Brasileira, 48(6), 605–612. https://doi.org/10.1590/S1678-3921.pab2013.v48.14236

Issue

Section

POMOLOGY