Physico-chemical and sensorial evaluation of new varieties of acerola

摘要

Purpose - The purpose of this paper is to evaluate the chemical, physical and sensory composition ofrnthree new varieties of acerola (Rubra, Cabocla and CMF 017).rnDesign/methodology/approach - The samples of ripe acerola were collected from the ActivernGermoplasm Bank of Embrapa Cassava and Tropical Fruits - Cruz das Almas/Bahia, from thernspecies Malpighia emarginata DC and analyzed by using standard methods.rnFindings - The findings were that the Rubra variety stood out among the others in terms of flavourrnand purchasing intention, probably due to its pH 3.60, total acid (0.83 percent malic acid) and VitaminrnC (911.97 g ascorbic acid/100 g) which gave the variety a less acidic flavour. As regards size, thernaverage acceptability of this variety was 6.01, statistically different from Cabocla (8.08). Totalrnanthocyanins were also found to be the highest, 76.7 mg/100 g and therefore the antioxidant activity ofrnthe peel was greater (85 percent) compared with the other varieties, though not differing statisticallyrnfrom the CMF 017 variety. According to these results, the Rubra variety is the one which should be ofrnmost interest to producers.rnPractical implications The new variety often fails to exceed nutritional and organolepticrncharacteristics of existing varieties in the market with established acceptance levels. The paper evaluatesrnthe chemical and sensorial composition of new varieties of acerola fruit, which could be launched on to thernmarket. It was observed that one particular variety had better sensorial and nutritive quality.rnOriginality/value - This kind of data is important both for consumers who want to buy the bestrnquality fruit and producers who want to plant more of the better quality variety so that they can gainrngreater added-value in the commercialization of the fruit.