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The results showed that the Brazil variety (Malpiphia emarginata D.C) had highest vitamin C content (1567.9 mg/100 g), followed by sour variety (Malpiphia glabra L.) (882.9 mg/100 g) and sweet variety (Malpiphia punicifolia L.) (630.4 mg/100 g). However, according to sensory evaluation results, the sour acerola juice after fermentation had the highest overall score, indicating to be the most suitable for processing. | A study on processing conditions of fermented acerola juice