ISHS Acta Horticulturae 370: International Symposium on Tropical Fruits
CHANGES IN THE CONCENTRATION OF TOTAL VITAMIN C DURING MATURATION AND RIPENING OF CAMU-CAMU (MYRCIARIA DUBIA (H.B.K.) MC VAUGH) FRUITS CULTIVATED IN THE UPLAND OF BRASILIAN CENTRAL AMAZON |
| Authors: | J.S. Andrade, C.G. Aragão, M.A.M. Galeazzi, S.A.N. Ferreira |
| Keywords: | Myrciaria dubia (H.B.K.) McVaugh, tissue fruit vitamin C content, yield pulp, moisture |
| Abstract:
The camu-camu (Myrciaria dubia (H.B.K.) McVaugh) occurs as a wild species in areas subjected to periodical flooding, and which cultivation in the upland has been recently initiated. The physical characteristics and chemical composition of camu-camu fruits from plants in adaptation to the soil climatic conditions of upland kept in the Tropical Fruits Experimental Station of National Institute for Amazonian Research (INPA) were studied. The camu-camu fruits were harvested at 56, 71, 85, 95, 104 and 113 days after anthesis and evaluated for moisture, yield pulp and total vitamin C. Analyses of variance (F test at 1% confidence level) showed a highly significant effect of maturation and ripening stages on fruit composition. Pulp content increased from 79.75 (56 days) to 83.16% (113 days). Total vitamin C increased with maturation and ripening, from 2489,33 (56 days) to 3133,06 mgr 100 gr1 of fresh pulp at 113 days after anthesis. | |
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