Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage
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...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
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| Series: | Brazilian Journal of Food Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100434&lng=en&tlng=en |
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| author | Rafaela Rebessi Zillo Paula Porrelli Moreira da Silva Marta Helena Fillet Spoto José Guilherme Prado Martin |
| author_facet | Rafaela Rebessi Zillo Paula Porrelli Moreira da Silva Marta Helena Fillet Spoto José Guilherme Prado Martin |
| author_sort | Rafaela Rebessi Zillo |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-17T04:48:57Z |
| format | Article |
| id | doaj.art-ff5e3b1c5f794968ad55518191268ca8 |
| institution | Directory Open Access Journal |
| issn | 1981-6723 |
| language | English |
| last_indexed | 2024-12-17T04:48:57Z |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj.art-ff5e3b1c5f794968ad55518191268ca82022-12-21T22:02:59ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232210.1590/1981-6723.06017S1981-67232019000100434Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storageRafaela Rebessi ZilloPaula Porrelli Moreira da SilvaMarta Helena Fillet SpotoJosé Guilherme Prado MartinAbstract 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100434&lng=en&tlng=enMyrciaria dubiaFisiologia vegetalEstágios de maturaçãoAmazônia |
| spellingShingle | Rafaela Rebessi Zillo Paula Porrelli Moreira da Silva Marta Helena Fillet Spoto José Guilherme Prado Martin Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage Brazilian Journal of Food Technology Myrciaria dubia Fisiologia vegetal Estágios de maturação Amazônia |
| title | Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage |
| title_full | Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage |
| title_fullStr | Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage |
| title_full_unstemmed | Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage |
| title_short | Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage |
| title_sort | camu camu harvested with reddish green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage |
| topic | Myrciaria dubia Fisiologia vegetal Estágios de maturação Amazônia |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100434&lng=en&tlng=en |
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