Physico-chemical evaluation of whole myrtle pulp (Eugenia gracillima Kiaersk.)

The aim of this study was to examine the physical, chemical and physicochemical properties of myrtle fruits at their "ripe" stage, in order to better understand the characteristics of this fruit. The fruit was purchased from Agrodóia located on the Araripe plateau in the town of Exu - PE and taken to the Laboratory for the Storage and Processing of Agricultural Products (LAPPA) at the Federal University of Campina Grande (UFCG) for physical, chemical and physicochemical analysis: water content, water activity, ash, color, Soluble Solids (ºBrix), titratable acidity, pH, ascorbic acid, phenolic compounds, flavonoids and anthocyanins. The fruit of the myrtle tree was found to have a high water content, be rich in vitamin C (136.21 mg/100g) with a characteristic aroma and taste, with a reddish and violet color when ripe and a high protein content of 1.17% of the fruit, making it an excellent option for fresh consumption.