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

• DOI: 10.55905/revconv.16n.11-092
• Publication Date: 2023-11-14T17:51:20Z
• Authors: Inacia dos Santos...; Rossana Maria Fei...; Alexandre José de...; Yaroslávia Ferrei...; Henrique Valentim...; Jemima Ferreira L...; Helton de Souza S...; Deise Souza De Ca...; Francislaine Suel...; Sara Morgana Feli...
• Keywords: Titratable acid

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