SciELO - Scientific Electronic Library Online

 
vol.62 issue1Groups of floral visitors insects of the litchi (Litchi chinensis Sonn.) in Jaboticabal, São Paulo State, Brazil.Phytase activity and comparison of chemical composition, phytic acid P content of four varieties of quinoa grain (Chenopodium quinoa Willd.) author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Acta Agronómica

Print version ISSN 0120-2812

Abstract

DE OLIVEIRA, Jacqueline et al. Pulp of camu-camu (Myrciaria dubia) subjected to gamma radiation. Acta Agron. [online]. 2013, vol.62, n.1, pp.7-12. ISSN 0120-2812.

The Amazonian fruit camu-camu, Myrciaria dubia, has a high content of vitamin C, anthocyanins, carotenoids and phenolic compounds, factors that make this fruit will be positioned in the consumer preference of exotic fruits. Ionizing radiation has been used to extend the life of the products, while preserving the intrinsic qualities and nutritional. Thus, the aim was to study the gamma radiation as an alternative method in preserving the pulp of camu-camu. The pulp of the fruit samples were subjected to doses 0 (control), 2, 4 and 6 kGy. They were then stored at 6 ºC and at room temperature (26 ºC), and evaluated as to the color, pH, titratable acidic, soluble solids, vitamin C, phenolic compounds and anthocianins in periods 1 and 15 days of storage. The pH, soluble solids, total acidity attributes and phenolic compounds were not affected by irradiation and storage temperature in both periods analyzed. Vitamin C also did not change with irradiation, but the cold storage levels remained more constant. The color was the most affected attribute by irradiation and storage at room temperature. Therefore, gamma radiation was not effective in storage of the pulp of this fruit in any of the proposed storage temperatures.

Keywords : Amazon; anthocyanins; food preservation; non-thermal process; vitamin C.

        · abstract in Portuguese     · text in Spanish     · Spanish ( pdf )