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

Rafaela Rebessi Zillo,José Guilherme Prado Martin,Paula Porrelli Moreira Da Silva,Marta Helena Fillet Spoto

doi:10.1590/1981-6723.06017

Rafaela Rebessi Zillo, José Guilherme Prado Martin + Show 2 more

Open Access

https://doi.org/10.1590/1981-6723.06017

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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.

Highlights

Camu-camu (Myrciaria dubia), a fruit native to the Brazilian Amazon, is becoming relevant in food since it is considered to be a promising source of antioxidant compounds, including ascorbic acid, anthocyanins, β-carotene and phenolic compounds (Chirinos et al, 2010)
multivariate analysis of variance (MANOVA) was carried out to test the null hypothesis in order to certify there was no significant difference between the pairs for the variables analysed (Table 1)
This test showed that (1) fruits harvested at different points in time have different post-harvest characteristics; and (2) these characteristics modified during cold storage

Summary

Introduction

Camu-camu (Myrciaria dubia), a fruit native to the Brazilian Amazon, is becoming relevant in food since it is considered to be a promising source of antioxidant compounds, including ascorbic acid, anthocyanins, β-carotene and phenolic compounds (Chirinos et al, 2010). Several studies have indicated large amounts of bioactive compounds in camu-camu such as ascorbic acid – with concentrations higher than those found in fruits such as cherry, blackberry and acerola (Malpighia emarginata) (Kuskoski et al, 2005; Yuyama 2002; Ferreira et al, 2010; Neves et al, 2017; Neves et al, 2015b). Visual changes related to perishability such as discolouration, loss of aroma, softening of the pulp, fruit browning and fungal growth can be observed up to the 4th day after harvest, negatively influencing the consumers at purchase time (Arévalo & Kieckbusch, 2006)

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