CAMU-CAMU POST-HARVEST AND PROCESSING TECHNOLOGY TO MAINTAIN ITS NUTRITIONAL QUALITIES AND IMPROVE ITS SENSORY ATTRIBUTES

The high content of ascorbic acid in camu-camu (Myrciaria dubia McVaugh, Myrtaceae) arouses the interest of extractivists, farmers and consumers and leads to the need to develop appropriate technologies for the home and industrial use of the fruit. However, the bitter and undesirable taste is an obstacle to the expansion of its consumption. This work aimed to list several processes used to improve the flavor and its conservation. The refrigeration associated with the modified atmosphere are essential for the preservation of the fruit. Natural fermentation is a traditional process used by native populations in the Peruvian Amazon. Bleaching processes by immersion in hot water or by direct heating of the fruit without water are used for flavor improvement. Due to the high succulence of the fruit and the solubility of anthocyanins and ascorbic acid, direct bleaching of the fruit is more suitable. The sensory profile and acceptability show that heat treatment is necessary for flavor improvement and for the release of anthocyanins from the skin and its incorporation into the pulp. The pulps have an intense red color, reduced astringency and bitterness and a pleasant taste.