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Observations on physical and chemical properties of acerola fruit and puree

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Brown, B.I. (1966) Observations on physical and chemical properties of acerola fruit and puree. Queensland Journal of Agricultural and Animal Sciences, 23 (4). pp. 599-604.

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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.

Item Type:Article
Corporate Creators:Department of Agriculture and Fisheries, Queensland
Subjects:Science > Biology > Biochemistry
Plant culture > Fruit and fruit culture
Live Archive:30 Apr 2024 02:10
Last Modified:26 Jun 2024 05:29

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