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POSTHARVEST MODIFICATIONS IN CAMU-CAMU FRUIT (Myrciaria dubia McVaugh) IN RESPONSE TO STAGE OF MATURATION AND MODIFIED ATMOSPHERE C.T.C. Silva J.S. Andrade Universidade Federal do Amazonas - Farmacia Instituto Nacional de Pesquisas Rua Alexandre Amorim. 330 - Aparecida da Amazonia C.P. 478 CEP 69010-300 - Manaus - AM CEP 69083-000 - Manaus - AM Brasil Brasil Keywords: Myrciaria dubia, storage atmosphere, ascorbic acid Abstract ‘The camu-camu (Myrciaria dubia McVaugh) is a wild species found in the floodplains of the Amazon region. but it is also cultivated in non-flooding areas. There is great commercial interest in this fruit for its high ascorbic acid content. Maturation and atmosphere effects over the cultivated fruit was studied during flooding period. The fruits were harvested at two different stages, mid-ripe (partially red) and ripe (purple-red). and stored under modified atmosphere (PVC film) at 20°C and 68% R.H. The stage of maturation affected the chemical composition of fruits. Ripe fruit showed lower acidity (2.7% ripe, 2.8% mid-ripe), lower ascorbic acid (1.4% ripe, 1.8% mid-ripe), higher reducing sugars (3.1% ripe, 3.0% mid-ripe). higher soluble solids content (8.2% ripe, 6.9% mid-ripe) and higher levels of anthocyanins (0.342 O.D. ripe, 0.149 O.D. mid ripe). Modified atmosphere (MA) was not effective in maintaining ascorbic acid and anthocyanins levels with mid-ripe fruit. On the other hand, these levels experimented very little loss when ripe fruits were stored under the same MA. 1. Introduction Camu-camu is a native fruit that inhabits the flood-plains. river and lake shores of Amazon region (Clement, 1986: Suérez Mera, 1987). It is also cultivated in nonflooding areas (Falcdo et.al., 1992). Fruits presents red to purple-red color, sour taste and high ascorbic acid content (Gutierrez Ruiz, 1969). For its high ascorbic acid levels, camu-camu became a commercial alternative in the fruit markt. Thus, its conservation requires suitable manipulation to decrease postharvest losses. ‘There is a lack of knowledge on modifications in fruit during storage. The present research had purpose to study the camu-camu's behaviour at different stages of maturation stored under modified atmosphere. 2. Material and methods Camu-camu fruits were harvested in seasoning flooding areas at the Ariad Experimental Station. Iranduba. They were separated for its peel color at two stages, mid-ripe (partially red) and ripe (purple-red). maintained at 20°C and 68% relative humidity with or without PVC (Polyvinyl Chloride) film, Titrable acidity was determined by the procedure of ‘Woods et.al., (1977). Ascorbic acid was analyzed by titration with 2,6-Dichlorophenol- indofenol according to Ranganna (1986). Reducing sugars were determined according to Somogyi-Nelson’s method, as described by Southgate (1976). Soluble solids were measured in refractometer (Kramer. 1973). Anthocyanins were expressed as absorbance units (Paull et.al.,1984 ). Proc. Int. Sym. Myrtaceae Ed. L.C. Donadio ‘Acta Hort 452, ISHS 1997 2B 3. Results Ripe fruit showed lower acidity (2.75%) and lower ascorbic acid (1.42%) content. when compared to mid-ripe fruit. Meanwhile. reducing sugars (3.12%). soluble solids (8.18°brix) and anthocyanins (0.342 D.O.) were higher in ripe fruits. It was observed a small reduction on these component levels when both, ripe and mid-ripe fruits were stored under modified and non modified atmospheres. However, reducing sugars level was more stable in ripe fruit stored under modified atmosphere (MA), with a trend to slight increasing at last storage time. Soluble solids content decreased in ripe as well as in mid- ripe stage, but this value was more evident with mid-ripe fruit. Ascorbic acid level decreased in both maturity stages; 17% in ripe and 34% in mid-ripe fruit. although this effect was less evident with ripe fruit, 4. Discussion The ascorbic acid content in camu camu ripe fruit is lower than that observed in mid- ripe. This result is different to those found by Andrade (1991) and Zapata et.al. (1993). Nevertheless. reducing sugars. soluble solids and anthocyanins results are similar to those found by the authors. The ascorbic acid difference may be for the environment or the soil from where these material was collected. MA did not affect significantly ascorbic acid and anthocyanins losses. Usually. ascorbic acid is not completely retained in plastic film. However, the retarding in wilting promotes a decrease in this nutrient (Hall et.al., 1975). West indian cherry stored at 8°C and 8590% relative humidity MA was not effective on reducing these losses. PVC reduced slightly total titratable acidity (TTA) when compared to fruits without film protection. that indicates decreasing in glucolysis due to accumulation of CO2 (Kader 1986). TTA was relatively stable during storage. The stages of maturation presented a trend to reduction in soluble solids, with better retention in mid- ripe fruits. Similar response was observed in lemons kept at 13%C under MA (Silva, 1993). Mid-ripe stage without stored with PVC film protection showed higher solid soluble content. Results indicate that MA is more effective on preserving ripe fruits. References Alves. R.E. 1993. Postharvest physiology of acerola (Malpighia emarginata D.C) fruits: maturation changes, respiratory activity and refrigerated storage at ambient and modified atmospheres. Acta Hortic. 370: 223-229. ‘Clement, C.R. 1986. Food and fruit bearing forest species 3:examples from Latin America F.A.O. Forestry Paper 44: 201-203. Falcdo, M.A.; Ferreira, S.A.and Chavez Flores, W.B. et.al., 1993. Aspectos fenol6gicos e ecolégicos do camu-camu (Myrciaria dubia (H.B.K.) McVaugh) na terra firme da AmazOnia Central. In: Falco, M.A. Aspectos fenolgicos, ecolégicos ¢ de produtividade de algumas fruteiras cultivadas na Amazonia. UFAM, Manaus. (Portuguese). Gutierrez Ruiz, A. 1969. Especies frutales nativas de la selva del Pert: estudio botanico y de propagacién por semillas. Universidad Nacional Agraria La Molina. La Molina. (Spanish). Hall, C.W.; Hardenburg, R.E. and Pantastico, Er.B. 1975. Consumer packaging with plastics. In: Pantastico, Er.B. Postharvest physiology, handling and utilization of tropical and subtropical fruits and vegetables. Avi, Westport: 303-313. Kader, A.A. 1986. Biochemical and phisiological bases for effects of controlled and modified atmospheres on fruits and vegetables. Food Technol.40 (5): 99-102. Kramer, A. 1973. Fruits and vegetables. In: Kramer, A. and Twigg, B.A. Quality control for the food industry. Avi, Westport: 157-228. Paull, R.E.; Chen, N.J.and Deputy, J. ef.al., 1984. Litchi growth and compositional changes during fruit development. J. Am. Soc. Hortic. Sci. 109 (6): 817-821. 24 Ranganna, S. 1986. Analysis and quality control for fruit and vegetables products. McGraw-Hill, New Delhi: 1112. Silva, $M. 1993. Conservacao pés-colheita do limao Tahiti (Citrus latifolia Tanaka): Uso de choque frio, atmosfera modificada e refrigeracdo - aplicagdo de modelagem matemética. ESAL, Lavras. (Tese de Mestrado). (Portuguese). Southgate, D.A-T., 1976. Determination of food carbohydrates. Applied Science Publishing, London. Sudrez Mera, P.A. Camu-camu Myrciaria dubia (H.B.K.) McVaugh. 1987. In: Prance, G.T. Botanica econdmica de algumas espécies amazOnicas, INPA/FUA. Manaus. (Portuguese). Woods, A.E. and Aurand, L.W., 1977. Laboratory manual in food chemistry. Avi, Westpot. Zapata, S.M. and Dufour, J., 1993. Camu-camu Myrciaria dubia (H.B.K.) MeVaugh: chemical composition of fruit. J. Sci. Food Agric. 61: 349-351. Table 1. Chemical composition of camu-camu harvested at two stages of maturation themical consti Mi Ri Titrable acidity 2.80 2.75 (% Citric acid) Ascorbic acid 1.75 1.42 (%) Reducing sugars 3°07 3.12 (%) Soluble solids 6.90 8.22 (e) Anthocyanins 0.149 0.342 (Absorbance units) Table 2. Mean composition of mid-ripe fruits stored at 20°C and 68% relative humity. under Ambient Atmosphere (A.A.) and Modified Atmosphere (M.A.) Chemical Storage Composition (Days) 3 4 7 8 10 Titrable acidity (%) AA 2.800 2.720 2.853 -- 2.783 = AM 2.800% — 2.840* = 2.460" 9 2.413* Ascorbic acid (%) AA — 1.750* 1.513* 1.555* -- 1.639% - AM —s1.750* 1,432* = 1.364* = 1.172* Reducing sugars(X) AA 3.079% 3.133" 3.512 ~~ 2.985* ~ AM (3.079* 3.108* -- 2.668* - 2.881* Soluble solids(%) AA 6.907 7.000 6.880 -- 7.160 - AM 6.907* 6.733 = 6.240" |= — 6,240# Anthocyanins AA 0.149* —0.129* _0,229* -- 0.130* . (Absorbance units) AM 0.149* —0.100* ~- 0.106" = —0,065+ * Means in horizontal columns are significantly different (P> 0.05) Table 3. Mean composition of ripe fruits stored at 20%C and 68% relative humity. under Ambient Atmosphere (A.A.) and Modified Atmosphere (M.A.) Chemical Storage Composition (Days) 3 ul 9 10 Titrable acidity (%) AA 2.750 2.687 2.700 = 2.647 ~ AM 2.750 2.663 -- 2.550 -- 2.607 Ascorbic acid(%) AA — 1.420* 1.315 1.629* -- 1.566* ~ AM = -1.420* —1.650* -- 1.263* = 1,329* Reducing sugars (%) AA — 3.443* 3.468 3.501 -- 2.968* - AM 3.443 3.094 - 3.101 -- 3.302 Soluble solids (%) AA 8.220 + 7.800*_7.560* -- 6.960 ~ AM — 8.220 = 7.080* -- 6.720* -- 7.320 Anthocyanins AA 0.342" = 0.385* 0.294* -- 0.213* ~ (Absorbance units) AM — 0.342* = 0.277* - 0.197* = 0.240* * Means in horizontal columns are significantly different (P> 0.05) 26

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