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 2B3. 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.
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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
Camu Camu. Changes in The Concentration of Total Vitamin C During Maturation and Ripening of Camcamu Fruits Cultivated in The Upland of Brasilian Central Amazon