EVALUATION GENOTYPES AND VARIETIES OF ACEROLA FOR FRESH CONSUMPTION AND MARMALADE ELABORATION

Abstract

Acerola fruits differ regarding their composition due to genetic variability, being classified as sweet, semi-sweet and acid.  The objective of this study was the physical-chemical, chemical and sensorial analysis of three in natura and processed acerola (marmalade) genotypes.  The fruits evaluated were less acid than those reported in the literature presenting intermediate values of Vitamin C.  The Rubra variety had better acceptance for in natura consumption for being less acid and for presenting greater total soluble solids content.  The processed fruits (marmalade) differed significantly for the analyzed parameters, according to the genotype used in the elaboration, whereas the CMF-017 genotype offered superior quality to the product.