Multi-user equipment approved in grant 2014/12606-3: fruits of the Atlantic Forest potentially functional potential: characterization, plant propagation and postharvest conservation. Its a high performance liquid chromatography (HPLC)

Abstract

The Atlantic Forest biome in Brazil has great biodiversity; despite of a considerable part has been lost by its occupation by agricultural areas (pastures and crops). The native fruits of this biome are economically underexploited, mainly by extrativism by local communities, and not adequately commercialized. The lack of scientific information about such species, associated with the lack of appropriate fresh conservation and processing technologies significantly affect their potential for commercialization and consumption. Native fruits from the Atlantic Forest such as cambuci (Campomanesia phaea O. Berg), uvaia (Eugenia pyriformis Cambess.), cereja-do-rio grande (Eugenia involucrata DC.) and grumixama (Eugenia brasiliensis Lam.), although poorly studied, have great functional and sensory potential that can be exploited, especially in small properties related to family farming, where diversification of their production is very important. Fruit characterization if the first step in order to access information regarding postharvest response and their potential for fresh fruit market and industrialization. On the other hand, investigations related to population genetics are important to learn about the genetic diversity of this species and to create strategies for exploitation and in situ conservation of this germplasm. Finally, the development of conservation technologies is the key to minimize losses and to provide high quality product that meets consumer expectations. This study aims to characterize the fruits of the Atlantic Forest (cambuci, uvaia, cereja-do-rio grande and grumixama) as far as their genetic diversity, functional value and the physical, chemical and sensorial characteristics of the fruits, as well as to optimize multiplication techniques (nursery tree production) and conservation technologies for fresh and/or processed forms in order to enable the commercial exploitation of these fruits. (AU)