This work aimed at evaluating changes in physical and chemical characteristics of Barbados cherry fruits in three maturation stages. Fruits from two genetic sources (UFRPE 7 and UFRPE 8) were used during the dry and wet seasons in a commercial orchard. The experimental design was a completely randomized block with factorial scheme 2 x 3 (source plants x fruit maturation stages) and three replicates. Levels of vitamin C and of total soluble solids (TSS) besides pH and fruit weight and diameters were evaluated. Genotypes UFRPE 7 and UFRPE 8 produced fruits containing levels of vitamin C appropriated to the internal and external markets. Immature fruits showed levels of vitamin C significantly higher than mature and semi-mature ones. Those fruits could be used in the pharmaceutic industry. Seasonal influence on levels of vitamin C, physical (fruit weight and diameter) and physico-chemical (TSS) characteristics were found. Higher levels of vitamin C were observed during the dry season. These contents decreased during the fruit ripening. UFRPE 7 produced the best quality fruits and presented higher stability in most of the characteristics evaluated.
Malpighia emarginata; fruit; quality; ascorbic acid
