The lack of classification of acerola fruit in varietal classes and the variability of the plants regarding size, canopy architecture, color and shape of the fruits motivated the interest on its chemical characterization. In this work, fruits of three matrices of acerola with distinct physical characteristics regarding its maturation stages at different seasons, were studied. Significant differences were observed (p<0,05 by Tukey), among some physical (size, weight), physico-chemical (pH and soluble solids), and chemical (reducing and total sugars, ascorbic acid and pectin) parameters.
acerola; Malpighia emarginata; reducing and total sugars; ascorbic acid; pectin
