Maturity stage at harvest and storage temperature to maintain postharvest quality of acerola fruit

Acerola (Malpighia emarginata D.C.) is native to Central and Northern South America and is considered a super-fruit due to its high vitamin C content. Acerola postharvest life is highly dependent on the maturity stage at harvest and storage temperatures. The objectives of this study were to determine the ideal harvest maturity and storage temperature for 'Flor Branca' and 'Junko' acerolas produced in the Sao Francisco Valley in the Northeast of Brazil. Acerolas 'Flor Branca' and 'Junko' were harvested at maturity stages green (green skin color at 18 days after full bloom), turning (initial skin color changes from green to red at 20 days after full bloom) and red (red skin color at 22 days after full bloom) and were stored at 8, 10 and 12 degrees C with RH of 90-95% for 14 days. Green fruit with density lower than 1 g cm(-3) were used due to the capacity to change skin color from green to red after harvest. Fruit harvested at maturity stage green showed better storage potential than fruit harvested at more advanced stages. Storage temperatures of 10 degrees C for 'Flor Branca' and 12 degrees C for 'Junko' acerolas harvested at maturity stage green maintained fruit quality without chilling injury, keeping the fruit greener with higher ascorbic acid content and flesh firmness during 14 days of storage. Lower storage temperatures resulted in chilling injury incidence in 'Flor Branca' and 'Junco' acerolas. In both acerola cultivars, harvest at maturity stage green resulted in lower fruit decay incidence and weight loss during 14 days of storage. According to the results, `Flor Branca' and 'Junco' acerolas should be harvested the maturity stage green with density lower than 1 g cm(-3) and stored at 10 degrees C and 12 degrees C, respectively, in order to maintain high fruit quality.