Agriculture Reference
In-Depth Information
Conveniently, the packinghouse should be located near
the plantation. If the fruits are transported over long dis-
tances or not processed immediately, refrigeration is needed
(Bleinroth et al., 1996), which should be around 7
◦
−
Composition
Acerola is considered as one of the richest natural sources
of vitamin C, with reported levels for the ripe fruit vary-
ing from 779 to 3094 mg/100 g according to de Freitas
et al. (2006a) and from 695 to 4827 mg/100 g according to
Mezadri et al. (2006).
Data from the United States (USDA, 2009) and the
Brazilian (Lima et al., 2006) Food Composition Tables for
the proximate and micronutrient compositions of acerola
are presented in Table 29.1.
Mezadri et al. (2005) identified by traditional param-
eters (chromatographic behavior, UV-visible spectra, and
8
◦
C
at a relative humidity of 90% or higher. Because of its high
perishability, even under refrigeration, commercial market-
ing of the fresh fruit is limited to areas near the producing
region.
Acerola is incompatible with and should not be trans-
ported or stored together with other fruits (or vegetables)
because of its high sensitivity to ethylene and other volatiles
released by other fruits (Bleinroth et al., 1996).
Table 29.1.
Proximate and micronutrient compositions of acerola, cashew apple, cherimoya, and
pitanga (per 100 g edible portion).
Acerola
Cashew Apple
Cherimoya
Pitanga
NEPA
1
NEPA
1
NEPA
1
NEPA
1
Units
USDA
USDA
Proximate
Water
g
91.41
90.5
88.1
79.39
90.81
88.3
Food energy
kJ/kcal
134/32
140/33
180/43
313/75
138/33
173/41
Protein
g
0.4
0.9
1
1.57
0.8
0.9
Total lipid (fat )
g
0.3
0.2
0.3
0.68
0.4
0.2
Ash
g
0.2
0.4
0.3
0.65
0.5
0.4
Carbohydrate, by difference
g
7.69
8
10.3
17.71
7.49
10.2
nr
2
Fiber, total dietary
g
1.1
1.5
1.7
3
3.2
Minerals
Calcium
mg
12
13
1
10
9
18
Iron
mg
0.2
0.2
0.2
0.27
0.2
0.4
Magnesium
mg
18
13
10
17
12
12
Phosphorus
mg
11
9
16
26
11
13
Potassium
mg
146
165
124
287
103
113
tr
3
Sodium
mg
7
3
7
3
2
Zinc
mg
0.1
0.1
0.1
0.16
nr
0.4
Copper
mg
0.086
0.07
0.07
0.069
0.07
0.08
Selenium
μg
0.6
Vitamins
Vitamin C, total ascorbic acid
mg
1677.6
941.4
nr
12.6
26.3
24.9
Thiamin
mg
0.02
tr
nr
0.101
0.03
0.03
Riboflavin
mg
0.06
0.04
nr
0.131
0.04
0.1
Niacin
mg
0.4
1.38
nr
0.644
0.3
tr
Vitamin B-6
mg
0.009
tr
nr
0.257
nr
tr
Folate, total
μ
g
14
nr
nr
23
nr
nr
1
Nucleo de Estudos e Pesquisas em Alimenta¸ ao-NEPA-UNICAMP (Brazil);
2
not reported;
3
trace.
Sources: USDA (2009);
1
Lima et al. (2006).
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