ABSTRACT
Introduction ........................................................................................................ 715
Materials and Methods ..................................................................................... 716
Results and Discussion ..................................................................................... 717
References ........................................................................................................... 720
Camu-camu (Myrciaria dubia (HBK) McVaugh) is a native fruit of the
Amazon region with increasing marketing potential because of its high
ascorbic acid content (up to 3000 mg/100 g) (Zapata and Dufour, 1993).
In Brazil its commercialization is limited to fresh fruits, but many researches
in course seek processed goods that can be easily transported and stored.
