Barbados cherry is a fruit of high economic and nutritional potential due to its high vitamin C content, standing out as a functional food. It is marketed mainly in the form of frozen pulp and fresh fruit. The aim of this study was to evaluate the fruit quality of barbados cherry trees cv. Olivier in two stages of maturity. Fruits samples were harvested in a commercial orchard in Junqueirópolis, SP, Brazil. The exterior color of the fruit was observed and analysis of the chemical characteristics of pulp, such as soluble solids, pH, acidity, reducing sugars, 'ratio' and ascorbic acid content were performed in semi-ripe and ripe fruits. The results showed that the semi-ripe fruits had higher acidity, lower soluble solids content and lower sugar content, however these fruits had higher levels of vitamin C, expressed as ascorbic acid. Therefore, when seeking high levels of vitamin C, the fruit must be harvested in a less advanced stage of maturity, showing orange color. The study also showed that the cv. Olivier produces fruits with characteristics suitable for both fresh market and processing, with good color and chemical characteristics within the standards.
Malpighia emarginata DC; color; ascorbic acid
