Observations on physical and chemical properties of acerola fruit and pureeTools 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.
AbstractRipe 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./lOO 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
Repository Staff Only: item control page Download Statistics DownloadsDownloads per month over past year |