ISHS Acta Horticulturae 773: XXVII International Horticultural Congress - IHC2006: International Symposium on Citrus and Other Tropical and Subtropical Fruit Crops
CAMU-CAMU FRUIT (MYRCIARIA DUBIA), A NEW OPTION FOR PRODUCTIVE SYSTEMS IN THE COLOMBIAN AMAZONIAN REGION |
| Authors: | X.I. Bardales, M.P. Carrillo, M.S. Hernández, J.A. Barrera, J.P. Fernández-Trujillo, O. Martínez |
| Keywords: | Myrciaria dubia, ascorbic acid, tropical fruit, harvest index, fruit growth, fruit color |
| Abstract:
Camu-camu is a small wild berry from the Amazonian river region. This fruit is potentially important because its high ascorbic acid content (around 1648 mg/100 g fresh fruit in green mature stage) which increase up to 1974 mg/100 g during ripening. The fruit is produced by extractive activity, but physiological knowledge is necessary to harvest the benefits from growing the fruits. The fruit exhibited a sigmoidal curve with a light stand between 42 and 56 d after anthesis. Eighty-four days after anthesis, the fruit berry is spherical with a 2.5 cm longitudinal and equatorial diameter and 2.5 g of fresh weight. The fruit exhibited non-climacteric pattern with respiration rate levels below 100 mg CO2.kg-1.h-1. A maximum of 3000 mg ascorbic acid/100 g fresh was observed in full red color development stage in some wild types. Fruit can be harvested with a skin hue angle (measured by a colorimeter) of 26°. | |
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