Qualitative and safety aspects in the camu-camu production chain

• Autor(a) principal: Faria Cardoso, Carlos Eduardo
• Data de Publicação: 2022
• Outros Autores: Flores Trindade, Maria Eduarda, Corrêa de Souza Coelho, Caroline, Teodoro , Anderson, Freitas-Silva, Otniel
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Agro@mbiente on-line
• Texto Completo: https://revista.ufrr.br/agroambiente/article/view/7312
• topic: Unconventional Food Plants; Post-Harvest; Myrciaria dubia (Kunth) Mc Vaugh

Camu-camu (Myrciaria dubia (Kunth) Mc Vaugh) is a native fruit of Amazon region, which stands out for its high levels of ascorbic acid and phenolic compounds. Such characteristics have increased its demand in the market, with several scientific studies being developed to elucidate its potential. As it is a climacteric fruit, its postharvest life is short. It is due to physiological events such as the growth of microorganisms and physical injuries and, consequently, less quality and poor safety of the product that reaches consumers. Its production system is admittedly fragile as it requires proper handling techniques to preserve both the sensory and nutritional quality of fruits. Thus, this review aimed to present the state-of-the-art of its fruit’s nutritional potential, quality, and post-harvest safety as raw material for the industry and consumers. The decision process outlined in the evidence inclusion protocol of this review was based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. The studies selected for this review followed the flow of identification, selection, and eligibility until their inclusion, allowing the evaluation of the content addressed.