Abstract
Acerola (Malpighia emarginata DC) fruit is greatly valued because of its high vitamin C content that, in ripe fruit, can be 20-30 fold higher than that of citrus fruits. Furthermore, acerola fruits have a favourable colour and a pleasant flavour that make it very attractive for consumption, especially as a juice. Acerola fruits have a high metabolic activity after harvest and the completion of ripening occurs very quickly, causing it to be too perishable for the fresh market. Therefore they must be rapidly frozen or processed. Vitamin C is higher before maturation is completed, and if fruit is harvested immature it can be used to produce high vitamin powder for the food and pharmaceutical industries. Since it is a very delicate fruit, acerola must be harvested and handled carefully. Harvesting must be done by hand because buds, flowers and immature and ripe fruits are found simultaneously on the same plant. This paper reviews acerola fruit development and post-harvest handling and discusses harvest indices and harvesting techniques. Postharvest technology and quality criteria are also discussed on the basis of the first author's experience in Brazil.
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