Curvas de maturação e caracteristicas nutricionais do camu-camu Myrciaria Lubia (H.B.K.) Mc Vaugh cultivado em terra firme na Amazonia Central brasileira

AUTOR(ES)
DATA DE PUBLICAÇÃO

1991

RESUMO

The Amazon has great numbers of exotic fruit species in wild state, with a little part being used in extractive form or as subsistence agriculture. Among those species outstands camu-camu Myrciaria dubia (H.B.K.) Mc Vaugh which occurs as a wild species in areas subjected to periodical flooding, and domestication of which has been initiated recently. Aiming to contribute to the Knowledge of its potential as a food in the Amazon itself, we worked with camu-camu cultivated in the upland to: follow the changes in physical, physico-chemical, chemical and physiological characteristics during maturation; eatabilish curves of maturation to predict the ideal time of fruit harvest; appreciate the nutritional value of fruit. Camu-camu fruits from plants in adaptation to the soil climatic conditions of upland, kept in the Tropical Fruits Experimental Station of Institute Nacional de Pesquisas da Amazonia (INPA), in red-yellow podsolic soils, clay texture, under humid atorial climate of Brazilian Central Amazon, were harvested at 58, 71, 85,, 104, and 113 days after anthesis and evaluated for: physical, physico-chemical, chemical and physiological characteristics. Analyses of variance (F teBt at 1% confidence level) showed a highly significant effect of ripening stage on fruit physical and chemical properties. Fruit weight presented a simple sigmoidal curve. Endocarp weight followed the same pattern of whole fruits, but weight of seeds increased in smaller ratios than that of endocarp. The weight of skin (epicarp and meaocarp) reached its maximum at 95 days decreasing thereafter. Total carotenoids, protopectins, ether extract, protein and insoluble solids in alcohol decreased. Phenolic compounds and CG2 decreased but started resume increasing at 104 and 113 days after anthesis. Soluble solids, titrable acidity, pH, Brix/acidity ratio, total reducing sugars, glucose, fructose, soluble pectin, total anthocyanins and vitamin C increased with maturation. Total pectin and starch increased, reaching their maximum values at 85 and 95 days, respectively, but reducing thereafter. Nonreducing sugars showed minimum values at 56, 95, 104 and 113 days and non detectable values during other stages. Minerals decreased and reached their minimum values at 85 and 95 days, but increased in the following stages, except magnesium and nitrogen which decreased continually up to 113 days after anthesis. At the nutritional point of view, the maturation stages of 104 and 113 days after anthesis, considered to be organoleptically acceptable, showed that: camu-camu was a non-significant source of lipids* carotenoidB, proteins, energy (kcal), and macro and microminerals. However, it outstands as an excellent source of vitamin C, having total amount ranging from 2.1 to 3.1 g/100 g of whole flesh. The largest part of the fruit is the endocarp, which when added to the skin (mesocarp + epicarp) becomes also edible, giving a high yield of flesh (pericarp). The characteristics of juicy, high acidity, conspicuous and residual taste, pronounced smell, and deep red-purple color point to its consumption in the form of juices. Data confirm the nutritional, organoleptic, and technological values of camu-camu and allow its indication, especially in they areas where it is wild or even in they areas where its adaptation and commercialization are viable.

ASSUNTO(S)

frutas - cultivo - amazonas arvores frutiferas - amazonas

ACESSO AO ARTIGO

Documentos Relacionados