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International Journal of Agronomy
Volume 2012 (2012), Article ID 524075, 6 pages
http://dx.doi.org/10.1155/2012/524075
Research Article

Effect of the Harvest Date on the Chemical Composition of Patauá (Oenocarpus bataua Mart.) Fruits from a Forest Reserve in the Brazilian Amazon

1Departamento de Tecnologia de Alimentos, Instituto Nacional de Pesquisas da Amazônia, 69060-001 Manaus, AM, Brazil
2Coordenação de Pesquisa, Universidade Nilton Lins, 69058-030 Manaus, AM, Brazil
3Departamento de Ciências Agrárias, Instituto Nacional de Pesquisas da Amazônia, caixa postal 478, 69060-001 Manaus, AM, Brazil

Received 5 December 2011; Revised 2 March 2012; Accepted 3 March 2012

Academic Editor: Mohamed Fawzy Ramadan

Copyright © 2012 Raimundo Silva de Souza et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

This study aims to evaluate the effect of harvest date on the chemical composition of patauá (Oenocarpus bataua Mart.). Fruits were harvested monthly during the harvest season (June–December, 2009) from native plants in the Adolpho Ducke Forest Reserve located in Manaus, Amazonas, Brazil. The patauá was assessed for pulp yield and chemical composition. Variations in the bunch size, quantity of fruits, chemical constituents and calories occur throughout the season. The pulp yield showed two plateaus, the first from June to September and the second from October to December. The pulp yield was highest in the last three months, the amount of added water equilibrates the total solids and the lipids stood out as the major chemical constituent. At the end of harvest, the patauá became dry and oily and less fibrous. Despite the significant differences, considering that the pulp yield and solids content can be standardized by added water, the entire period of the season may be indicated for the patauá can be periodically collected and considered as a high-energy food for the people of Amazon.