Comparison of Ascorbic Acid Content in Acerola Fruit from Different Production Region depend on Degree of Maturity, and it's Stability by Processing

Abstract

The ascorbic acid content was analyzed and compared on acerola fruit harvested at three different production regions, with three degree of maturity, namely, pale greenimmature, pale red-half mature and red-ripe mature. the results were as follows.The ascorbic acid content of pale greenimmature fruit was the highest, 3200mg/100g, and decreased with fruit maturation. The ratio of reduced ascorbic acid to total ascorbic acid reached to almost 90%, therefore, acerola fruit was excellent source of supply for ascorbic acid as regards nutritional value. Among the three different regions, the ascorbic acid content was high in the order: Nago>Naze>Ibusuki. Accordingly, it was recognized that the ascorbic acid content was higher as a growing region goes more south. Regarding to the stability of ascorbic acid in acerola juice by heat treatment, unripe fruit juice (initial 2435 mg/100g) showed high retention ratios such as 88% at 80°C for 40min and 85% at 100°C for 40min. the ascorbic acid content in the leaf was not high, compared with that in fruit.