| Resumo: |
Abstract Uvaia (Eugenia pyriformis Cambess) is a fruit tree native to the Atlantic Forest and that features peculiar aroma and flavor. Although this fruit is highly popular locally, its commercial farming is virtually nonexistent. In addition, limited studies on this fruit have been conducted. Therefore, the present study aimed to investigate the physical, chemical, and functional characteristics of two uvaia fruit populations grown in Salesópolis, SP, Brazil, in order to determine their potential for being consumed both in natura and processed. Uvaia fruits were evaluated as for skin color, whole fruit weight, longitudinal and transversal diameters, seed percentage, pulp yield, pulp firmness, pH, total soluble solids (TSS), total titratable acidity (TTA), TSS/TTA ratio, total soluble sugars, soluble and total pectins, total carotenoids, yellow flavonoids, total phenolic compounds, ascorbic acid, and in vitro antioxidant capacity (DPPH and ORAC assays). The total mineral content was also determined. Comparison among the two populations revealed that uvaia fruits showed significantly different firmness values, large fruits showing suitable characteristics for the fresh fruit market. However, small fruits were sweeter and richer in antioxidants, allowing the consumption of both natural and processed fruits. Thus, this native fruit denotes an important source of nutrients and bioactive compounds, especially iron.
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