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Ripe pepino fruit (Solunum muricafum L. cv. 'El Camino') were analysed for water, sugars, non-volatile organic acids, amino acids, starch, vitamin C, minerals and cell wall composition. The sugars consisted of sucrose, fructose and glucose with sucrose accounting for 50% of the total. Citric acid made up more than 90% of the non-volatile organic acids. Malic acid and traces of quinic acid were also present. Aspartic acid accounted for 70% of the total free amino acids. Cellulose, pectin and hemicellulose represented 71,17 and 11% respectively of the cell wall polysaccharides. The vitamin C level was higher than normally found in most fruits, including citrus. A limited study suggested that the major change during maturation was a continuous increase in the levels of sucrose, citric acid and the dicarboxylic amino acids.

Established procedures for the fractionation of calcium in plant tissue have been investigated. Because of the varying solubilities and the imprecise nature of many forms of calcium, such as pectate and phytate, most fractions resulting from successive solvent extraction have little meaning. A modified procedure involving extraction in acetic acid and HCI is shown to give a good measure of that calcium associated with oxalate.

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