Physical and physical-chemical characterization of eugenia dysenterica fruits from Western Bahia

Among the different species of native Cerrado stands out cagaiteira the wide use of its fruits in the manufacture of sweets, liqueurs, ice cream, jam and other products. This work aimed to study the physical and physical-chemical characteristics of the cagaita fruit in Western region of Bahia. 270 fruits were sampled from nine matrices, which were collected in an area of the municipalities of Angical - BA and Barreiras – BA. It was considered for the physical assessments, the fruit weight, longitudinal and transversal diameters of the fruit, total seed weight per fruit, the weight of the pulp and peel, the yield of pulp and peel. As for the physicochemical evaluations, the fruit pulp was subjected to the determinations of potential hydrogen (pH), soluble solids content (SS), titratable acidity (TA) and the relation soluble solids and titratable acidity. For the variables, longitudinal and transversal diameters, the weight of pulp and peel, seed weight, fruit weight and the yield of pulp and peel, the averages were, respectively, 26.77 and 29.23 mm, 10.60 g, 2.02 g, 12.53g and 83.35%. However, with regard to pH, SS, AT and SS/AT, means were 3.59, 8.40 Brix, 0.84 and 10.49. The results indicate that there are statistically significant differences between all variables evaluated.