CHANGE IN THE ASCORBIC-ACID CONTENT OF AC EROLAS (MALPIGHIA-GLABRA L)AS FUNCTION OF HARVEST MATURATION DEGREE AND STORAGE-TEMPERATURE

The content of ascorbic acid was assayed in acerolas harvested in thre e phases of maturation: green-yellow fruits (I); light red (II) and wi ne-coloured (III). Phase I and Phase II fruit were packed in aluminium sheets and stoppered flasks and stored in freezer (-10o.C) and in ref rigerator (8o.C). Samples of 8 fruits from each experimental condictio n were analysed for ascorbic acid determination by 2-chlorophenol indo phenol discolouration method. The averages of 1.393,5 mg./100g. for Ph ase I sample, 1024,9 for Phase II and 756,5 for Phase III fruits, show ed a statistically significative linear decreasing of the ascorbic aci d content related with the maturation extent Phase I samples stored in freezing showed statitically significative decreasing of that vitamin at 408 hours of storage in both: aluminium sheet and stoppered flask package; in chilling temperature there was significative reduction of ascorbic acid content after 240 and 312 hours, respectively, for fruit s packed in aluminium sheet and stopped flasks. Phase Il samples showe d significative lost at 72 hours of storage when maintained in freezin g temperature either, in aluminium sheet or in stoppered flasks: When stored in chilling temperature showed progressive lost of ascorbic aci d in all measuring periods in every package. After 144 hours suffered deterioration suggested by colour changes.