QUALITY CHANGES AND ANTHOCYANIN AND VITAMIN C DECAY RATES OF FROZEN ACEROLA PUREE DURING LONG-TERM STORAGE

This study aimed at evaluating the quality changes and decay rate of antioxidant compounds during long-term storage (330 days) of frozen puree from different acerola clones: BRS 235, BRS 236, BRS 237, BRS 238, II47/1 and BRS 152. The soluble solids/titrable acidity ratio was relatively stable during storage. All clones, except BRS 236, showed great loss of anthocyanin after 180 days of storage; although in general, they presented high levels of anthocyanins. For most clones, there was a direct correlation between vitamin C and anthocyanin decay rates and for these, it is possible that the decay in anthocyanin content is linked to the reaction between anthocyanin and vitamin C or, most probably, by-products of vitamin C degradation. Overall, processing of acerola purees resulted in alternative products with good quality and clones BRS 238 and II 47/1 had the best performances. PRACTICAL APPLICATIONS Acerola is a rich source of antioxidants such as ascorbic acid and anthocyanins and, as most tropical fruits, it has a very short postharvest life. Thus, processing acerola pulp and storing it at low temperatures are fundamental for extending storage life and preventing decay. This research describes original and important information on the kinetics of degradation of anthocyanin and vitamin C, both nutritionally relevant compounds, during the storage of frozen fruit pulp. This study has potential application in the fruit processing industry as a valuable tool for the optimization of conservation and for the attainment of a better quality product.