บทคัดย่องานวิจัย

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Postharvest modifications in camu-camu fruit (Myrciaria dubia McVaugh) in response to stage of maturation and modified atmosphere.

Silva, C. T. C.; Andrade, J. S.;

Acta Horticulturae Year: 1997 Issue: No. 452 Pages: 23-26 Ref: 14 ref.

1997

บทคัดย่อ

Postharvest modifications in camu-camu fruit (Myrciaria dubia McVaugh) in response to stage of maturation and modified atmosphere.

Ripe camu-camu fruits harvested at the Ariau Experimental Station, Iranduba, Brazil, showed lower acidity (2.75%) and ascorbic acid (1.42%) content than mid-ripe fruits (2.80 and 1.75%, respectively). However, reducing sugar, soluble solid and anthocyanin contents were higher in ripe fruits. The content of reducing sugars was more stable in ripe fruits than in mid-ripe fruits when stored under modified atmospheres (under PVC film at 20 deg C and 68% RH). Total soluble solids and ascorbic acid content decreased in ripe and in mid-ripe fruits during storage, though this decrease was more pronounced in mid-ripe fruits. It is concluded that modified atmosphere storage was a more effective method for storing ripe fruits than for storing mid-ripe fruits.