Determining the harvest time of camu-camu [Myrciaria dubia (HBK) McVaugh] using measured pre-harvest attributes

The characterization of the physical, chemical, and physiological parameters of camu-camu fruit at Various stages of development may help to determine the optimal harvest time of this fruit. Camu-camu fruits from a rural property in the municipality of Canta/RR were marked and harvested at 53, 60, 67, 74, 81, 88, 95, and 102 days after anthesis (DAA) during six seasons (years) of study. The following attributes were measured: fresh weight, diameter, total soluble solids (TSS), starch, titratable acidity (TA), the TSS/TA ratio, total and reducing sugars, total and soluble pectins, pectic enzymes, vitamin C content, and the production of CO2 and ethylene. The combination of the absence of a climacteric peak in the respiratory pattern and the low and invariable production of ethylene during development indicates that camu-camu fruit is non-climacteric. The best harvest time for this fruit occurred between 88 and 95 days. During this period, measured parameters such as coloration (85% and 100% red, respectively), high TSS:TA ratio, reduced TA, and high TSS, reducing sugar, soluble pectin, and vitamin C concentrations achieved their optimal. (C) 2015 Elsevier B.V. All rights reserved.