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

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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Bibliographic Details
Main Authors:	Rafaela Rebessi Zillo, Paula Porrelli Moreira da Silva, Marta Helena Fillet Spoto, José Guilherme Prado Martin
Format:	Article
Language:	English
Published:	Instituto de Tecnologia de Alimentos (ITAL)
Series:	Brazilian Journal of Food Technology
Subjects:	Myrciaria dubia Fisiologia vegetal Estágios de maturação Amazônia
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100434&lng=en&tlng=en

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