CAMU-CAMU MYRCIARIA-DUBIA (HBK) MCVAUGH - CHEMICAL-COMPOSITION OF FRUIT

The chemical composition of the Peruvian camu-camu fruit Myrciaria dub ia (HBK) McVaugh was analysed at three stages of maturity (immature, m id-ripe and ripe). As fruit matured, levels of ascorbic and dehydroasc orbic acids, reducing sugars (fructose and glucose were the major suga rs), amino acids (serine, valine and leucine) and soluble solids incre ased. Citric acid was the major acid (from 19.8 up to 29.8 g kg-1) and was responsible for the fruit's sour taste. Unlike citric acid, malic acid increased with maturation. Among the macronutrients, potassium w as the most abundant mineral (711 mg kg-1) and could be considered, li ke vitamin C, nutritionally significant. During maturation, the fruit pulp colour turned from yellow-green to pink, presumably due to the mi gration of anthocyanin pigments from the peel.