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

Bioactive compounds and antioxidant activity in pre-harvest camu-camu [Myrciaria dubia (H.B.K.) Mc Vaugh] fruits

“…An ascorbic acid increase of approximately 12% (from 8.64 to 9.70 g ascorbic acid/kg fruit) was previously observed between immature and fully mature (or fully red) fruits (Zapata and Dufour, 1993). Andrade et al (1995) reported changes in vitamin C concentration as camu-camu fruits matured across six maturation stages. These authors observed the accumulation of vitamin C between the third and final stages of maturation.…”

“…The highest carotenoid concentrations were observed at 53 DAA and decreased until 102 DAA. A decrease in carotenoid concentrations during the maturation of camu-camu fruits has been previously reported (Andrade et al, 1995). In contrast, purple and red ripe Surinam cherries (Eugenia uniflora L.) have been reported to contain greater carotenoid concentrations during the intermediate maturation stage, which indicates that the total carotenoid concentration does not decrease with fruit ripening despite the color characteristics of this fruit, which are dominated by anthocyanin pigments (Lima et al, 2002).…”

Intraspecific variability of camu-camu fruit in native populations of northern Amazonia

“…These results are similar to those recorded in Peru by Pinedo et al (2001), with means of 48.0 to 55%, differing from the results of Imán et al (2011a), with 57.7 to 74.0% mean PUY. On the other hand, Andrade et al (1995) observed mean PUY in sampled fruits from 53.00% to 82.00%.…”

Teores foliares de nutrientes em plantas de camucamuzeiro (Myrciaria dubia (H.B.K.) McVaugh) submetidas a adubações orgânica, mineral e foliar

“…A importância socioeconômica do camucamuzeiro reside no fato de seus frutos apresentarem os maiores teores de ácido ascórbico conhecidos, em torno de 2.880 mg em 100 g de polpa integral (Andrade et al, 1995;Alves et al, 2000), bem maiores que os de outras frutas tropicais como a acerola, com 1.790 mg, e o caju, de 220 mg em 100 g de polpa. Alguns genótipos podem atingir até 6.112 mg em 100 g de polpa e 5.737 mg em 100 g de polpa com casca (Yuyama et al, 2002).…”