SUMMARY
Vitamin C in Barbados cherry Ma/pighia g/abra L. pulp submitted to processing and to different forms of storage
Ripe fruits of Barbados cherry Malpighia glabra L. proceeding from the fruit-growing section of Iguatemi Experimental Farm of Universidade Estadual de Maringa (PR), were triturated in a liquefier and hulled in a stainless stee1 sieve with 25 mesh. The bagasse (seeds and hul1) was discarded and the vitamin C content was immediately determined, which was 1,79 g by 100 g of pulp. After that, the integral pulp was packed in glass flasks and submitted to the exhaustion and pasteurization processes and then hermetically closed. After the heat treatment the vitamin C content was 1,54 g by 100 g of pu1p. The sealed flasks of Barbados cherry pulp, with and without the aluminum foil protection, were stored for 40 days. The first portion was kept at room temperature, the second in a refrigerator (1°C), and the third in a freezer (-18°C). The vitamin C content analysis were realized on the 5th, 10th, 15th, 20th, 30th and40th day. For the flasks stored without the aluminum foil protection, there was a loss of 22,08%, 7,79% and 1,30% and with aluminum foil the loss was of 10,40%, 3,90% and 1,30% for the storage at room, refrigeration and freezing temperatures, respective1y. The resu1ts show that freezing method is the best form of vitamin C preservation.

Key words: Barbados cherry, vitamin C, storage.



Recibido: 24/09/1997
Aceptado: 28/07/1998

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