Barbardos cherry
Small, globose fruit (drupe) with three defined lobes, resembling a cherry, with an intense red color at maturity. It has fleshy, succulent pulp, and an acidic and slightly sweet flavor. It is globally famous for being the largest known natural source of Vitamin C (ascorbic acid), surpassing the orange by dozens of times.
Plant name
Barbados cherry tree
Family
Malpighiaceae
Scientific name
Malpighia emarginata D.C.
Acerola (Main Cultivated Species)
Malpighia glabra L.
Acerola Variety (Related Species)
Malpighia punicifolia L.
Barbados Cherry (Related Species)
About the fruit
Acerola is the fruit of the acerola tree (Malpighia emarginata), a shrub or small tree native to Central America and Northern South America. The fruit is botanically a drupe, with thin pulp surrounding three seeds. Its superfood status is due to the average concentration of Vitamin C (ascorbic acid) which can reach up to $4,500$ mg per 100 g of pulp, depending on the cultivar and stage of ripeness (Embrapa, 2020). The Vitamin C concentration is higher in the green fruit and decreases upon ripening. Although consumed fresh, it is widely industrialized into juices, pulps, and vitamin supplements.
Leaves
The leaves of the acerola tree, in addition to photosynthesis, are used in folk medicine. Phytotherapeutic studies indicate that the leaves are rich in phenolic compounds and flavonoids, possessing antioxidant and anti-inflammatory activity, and the extract has been researched for its hypoglycemic potential (aid in reducing blood sugar). The dense, perennial foliage provides good cover, and the plant is often used in landscaping and as a hedge.
Stem
The stem and branches develop compactly, conferring great resistance to wind and facilitating repeated harvests throughout the year. The shrub-like architecture favors the continuous production of young shoots, essential for fruiting, as the acerola tree produces fruit mainly on new branches. Annual pruning is frequently used to renew the canopy, control the size, and improve light penetration.
Roots
The taproot and deep root system of the acerola tree confer rusticity and adaptability to adverse conditions, such as low-fertility soils and long periods of drought, common characteristics of its native environment. This characteristic minimizes the need for constant irrigation in established plantings, making the crop more resilient in semi-arid regions. However, the acerola tree is susceptible to nematode attack in the soil, which requires careful selection of rootstocks or resistant cultivars in endemic areas.
Seeds
Each pyrene has a lignified structure that strongly protects the embryo against physical damage and dehydration. Breaking dormancy can be facilitated by mechanical scarification or hot water treatments. Commercial cultivation uses both seed and cutting propagation, although the use of seeds generates greater genetic variability among plants.
Flowers
The acerola's pollination mechanism is highly specialized and relies exclusively on oil-collecting bees of the genus Centris or other oil-collecting bees. Instead of nectar, the flowers produce a nutritious oil in glands called elaiophores, which serve as a reward for these pollinators. Cross-pollination is essential, and in commercial orchards, the lack of these bees can result in low fruit set, requiring the management or introduction of beehives. Flowering and fruiting are continuous in tropical climates, allowing for multiple annual harvests.
Benefits
Immediate Source of Vitamin C
Due to its extremely high concentration of ascorbic acid, it is a potent booster of the immune system and essential for collagen synthesis.
Potent Antioxidant
The high content of Vitamin C, carotenoids (in darker varieties), and polyphenols combats oxidative stress and free radicals.
Skin Health
Aids in collagen production, contributing to skin elasticity and regeneration.
Glycemic Control
Preliminary studies indicate that acerola compounds may help modulate glucose absorption.
Anti-inflammatory
The flavonoids present in the fruit and leaves confer anti-inflammatory properties.
Curiosities
Largest Source of Vitamin C
Acerola is one of the world's largest sources of Vitamin C, with a content up to 100 times higher than that of oranges.
Brazilian Production and Export
Brazil is the largest producer and exporter of frozen acerola pulp and juice.
Origin of the Scientific Name
Its scientific name, Malpighia, is a tribute to the Italian botanist Marcello Malpighi.
High Perishability
The fruit is highly perishable, rapidly losing its Vitamin C after harvest, which directs production toward rapid industrialization.
Oil Pollination
The plant depends on bees that collect oil (not nectar) for pollination.
References
- 1.Embrapa - Acerola: Technical Aspects and Perspectives. Embrapa (Empresa Brasileira de Pesquisa Agropecuária) – Acerola: aspectos técnicos e perspectivas. 2020. (Estrutura da planta, cultivo e concentração de Vitamina C).
- 2.Antioxidant and Biological Properties of Acerola. Journal of Functional Foods – Antioxidant and biological properties of acerola (Malpighia emarginata) fruit and leaf extracts. 2018. (Compostos fenólicos e benefícios).
- 3.Floral Morphology and Pollinators of the Acerola Tree. Revista Brasileira de Fruticultura – Morfologia floral e agentes polinizadores do aceroleiro. 2005. (Detalhes sobre a flor e a polinização por Centris).
- 4.Acerola: Natural Source of Vitamin C (Critical Review). Critical Reviews in Food Science and Nutrition – Malpighia emarginata (Acerola): A Natural Source of Vitamin C and Biological Activities. 2016. (Revisão de benefícios e toxicologia).
- 5.Brazilian Food Composition Table (TACO). TACO (Tabela Brasileira de Composição de Alimentos) – Acerola, crua. Universidade Estadual de Campinas (UNICAMP). (Dados nutricionais).
- 6.Acerola: Production, Morphology and Propagation (Embrapa). Embrapa Agroindústria Tropical. Acerola: Produção, Morfologia e Propagação.
- 7.Botanical and Physiological Characterization of Acerola. Alves, R.E.; Filgueiras, H.A.C. “Acerola (Malpighia emarginata): caracterização botânica e fisiológica.” Revista Brasileira de Fruticultura, 2000.
