Brazil is the largest producer of acerola worldwide.[13] On 11,000 ha (27,000 acres), Brazil produces 32,990 t (36,370 tons) of acerola per year. In order to preserve the genetic variability of acerola, the federal rural University of Pernambuco in Brazil established an "Acerola Active Germplasm Bank" in June 1998.[14]
Growth conditions
Acerola can be propagated by seed, cutting, or other methods. It prefers dry, well-drained, sandy soil and full sun, and cannot endure temperatures lower than −1 °C (30 °F). Because of its shallow roots, it has very low tolerance to winds. Furthermore, a sufficient water supply is advantageous for good growth and maximum yields of large fruits. This is especially important during fruiting and flowering.[15] The optimal growth conditions are reached at a mean temperature of 26 °C (79 °F) and 1,200–1,600 mm (47–63 in) of rainfall annually.[16]
Description
Acerola is an evergreen shrub or small tree with spreading branches on a short trunk. It is usually 2–3 m (6.6–9.8 ft) tall, but sometimes reaches 6 m (20 ft) in height.[17] The chromosome number is 2n = 40.[18]
Bark
The bark of young branches is green and sparsely covered with curly-haired trichomes, which fall off with age. The greyish to brownish bark is relatively smooth and covered with conspicuous cork pores when young. With age, it is thick and cracked.
Leaves
The leaves are simple, ovate to elliptic-lanceolate in outline, 2–8 cm (0.79–3.15 in) long, 1–4 cm (0.39–1.57 in) wide, with an entire or undulating margin. They are attached oppositely on the stem on short petioles. The leaves have small hairs, which can irritate skin.
Flowers
Flower
The tree flowers from April to November. Flowers are bisexual and 1–2 cm (0.39–0.79 in) in diameter. They have five[19] pale to deep pink or red[20] fringed petals, 10 stamens, and six to 10 glands on the calyx. The three to five flowers per inflorescence are sessile or short-peduncled axillary cymes.[17]
Fruits and seeds
Malpighia emarginata fruit
Three years after planting, trees start producing fruits. 3–4 weeks after flowering,[5] a number of bright red drupes 1–3 cm (0.39–1.18 in) in diameter with a mass of 3–5 g (0.11–0.18 oz) mature. The shell of the fruit is smooth and very thin. Its shelf life of 2–3 days at ambient temperature makes it highly perishable. Drupes are in pairs or groups of three, and each contains three triangular seeds. The drupes are juicy and high in vitamin C (3–46 mg/g or 1.5–20 grains per ounce)[21] and other nutrients. They are divided into three obscure lobes and are usually acidic to subacidic, giving them a sour taste,[22] but may be sweet if grown well.[23]
Cultivation methods
Yield and harvest
Acerola flowers and fruits already in the first year after planting but increases its production in the following years, reaching up to 47 kg (104 lb) per plant in the sixth year.[16] The fruiting season usually extends from April to November. The fruits should be picked frequently, as they are not stored on the tree. Ripe fruit should be handled carefully to avoid bruising and should be utilized as soon as possible or frozen for later use. Semi-ripe fruit will usually keep for several days in the refrigerator.[15]Pollination by wild insects increases the fruit yield.[24]
Sowing
Plants can be set at any time of the year, but the best time is spring, just before the rainy season. Choose a location with good water drainage and in a sheltered spot.[15]
Acerola fruit is 91% water, and 8% carbohydrates, and contains negligible protein and fat (table). The fruit also supplies manganese at 29% DV, while other micronutrients are uniformly low in content (table). Acerola fruit provides an exceptional content of vitamin C at some 20 times the Daily Value (DV) in a 100 grams (3.5 ounces) reference amount (table). Whereas the content of sugar, soluble solids and titratable acids increases with the ripening process of the fruit, the vitamin C content decreases. Therefore, the immature green fruit is harvested for industrial use of the vitamin C.[16] Besides the high vitamin C content, acerola also contains phytonutrients like phenolic acids, flavonoids, anthocyanins, and carotenoids.[29]
Uses
Culinary
The sour fruits of acerola are high in vitamin C,[30] and acerola cherry is used as a food supplement.[31] Acerola fruit may be eaten raw or used as a juice that is mixed with other, usually sweeter fruit juices.[30] The fruits are also made into jams, jellies, concentrates, and liqueurs.[30]
Acerola cherry powder is also used in some commercially produced breads as a bread improver.[32]
Others
Acerola is a popular bonsai subject because of its small leaf and fruit, and fine ramification. It is also grown as an ornamental[33] and for hedges.[12] Because acerola also contains pigments like anthocyanins and carotenoids, it could also be used as a food colorant.[30]
^National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN978-0-309-48834-1. PMID30844154. Retrieved 5 December 2024.
^Ferreira, A. B. H. (1986). Novo Dicionário da Língua Portuguesa (second ed.). Rio de Janeiro: Nova Fronteira. p. 27.
^Mohammed, M. (2011). "Acerola ( Malpighia emarginata DC.)". Postharvest Biology and Technology of Tropical and Subtropical Fruits. pp. 27–48e. doi:10.1533/9780857092762.27. ISBN978-1-84569-734-1.
^Yahia, Elhadi, ed. (2011). Postharvest Biology and Technology of Tropical and Subtropical Fruits. Elsevier. ISBN978-1-84569-733-4.[page needed]
^ abcPhillips, R. L. (1994). "Barbados Cherry". University of Florida Cooperative Extension Service, Institute of Food and Agriculture Sciences, EDIS.
^ abcMoura, Carlos F.H.; Oliveira, Luciana de S.; De Souza, Kellina O.; Da Franca, Lorena G.; Ribeiro, Laiza B.; De Souza, Pahlevi A.; De Miranda, Maria R.A. (2018). "Acerola— Malpighia emarginata". Exotic Fruits. pp. 7–14. doi:10.1016/B978-0-12-803138-4.00003-4. ISBN978-0-12-803138-4.
^ abOrwa, C.; Mutua, A.; Kindt, R.; Jamnadass, R.; Simons, A. (2009). "Malpighia glabra L. Malpighiaceae". Agroforestree Database: a tree reference and selection guide version 4.0. Kenya: World Agroforestry Centre. Retrieved 1 December 2022.
^"Tropicos". www.tropicos.org. Retrieved 13 November 2022.
^Vendramini, Ana L.; Trugo, Luiz C. (November 2000). "Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity". Food Chemistry. 71 (2): 195–198. doi:10.1016/s0308-8146(00)00152-7.
^Peña, Jorge E.; Sharp, Jennifer L.; Wysoki, M. (2002). Tropical Fruit Pests and Pollinators: Biology, Economic Importance, Natural Enemies, and Control. CABI. ISBN978-0-85199-976-0.[page needed]
^Gillman, Edward F. (October 1999). "Malpighia glabra"(PDF). Cooperative Extension Services Institute of Food and Agricultural Sciences. University of Florida. Archived from the original(PDF) on 24 April 2009. Retrieved 16 December 2009.
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