Influence of maturity stages and storage conditions on the conservation of acerola (Malpighia glabra L.)

Abstract

This work aimed to evaluate the changes of physical and chemical characteristics occurred in acerolas in the green, half-ripe and ripe stage, during the storage at room temperature (23 to 27°C), refrigeration (temperature at 5,5 to 8,0°C and relative humidity at 50 - 60%) and freezing (temperature at -19 to -21°C). Ripe acerolas at room temperature deteriorated after four and five days while green and half-ripe deteriorated after six and seven days. Refrigeration extended fruit life of the three maturity stages until 20 days. Weight loss was greater on the third day of storage, mainly in ripe and half-ripe acerolas at room temperature. There was no change in the acidity of fruits during refrigeration, but total soluble solids (TSS) content increased and L-ascorbic acid decreased after 20 days of storage. Frozen acerolas did not present change in the acidity, TSS and L-ascorbic acid after 40 days of storage, maintaining good conditions for processing.