Observations on physical and chemical properties of acerola fruit and puree

Abstract

Ripe fruit of Malpighia glabra had a mean total soluble solids content of 6.6% and a mean pH of 3.3. Mean vitamin C [ascorbic acid] content ranged from 2, 140 mg./l00 g. of green fruit to 1, 160 mg./100 g. of ripe fruit. Puree recovery ranged from 36% (green fruit) to 63% (ripe fruit); comminution and finishing gave a better recovery than finishing alone, and large ripe fruit gave a higher recovery than small ripe fruit. Mean total soluble solids content of puree ranged from 7·5% (green fruit) to 7·0% (ripe fruit) and pH was in the range 3·2 - 3·5. Mean vitamin C content varied from 2,140 mg/100 g in puree from small green fruit to 1,110 mg/100 g in puree from ripe fruit.