Physical and Chemical Parameters of “Cagaita” (Eugenia dysenterica) at Different Maturity Stages

Abstract

The cagaita fruit is widely distributed in the Brazilian Cerrado and is ideal for their sensory peculiarities, may be constituted in rich vehicle of vitamins and minerals, and its limited consumption to an essentially extractive process. This study aimed to evaluate the physical and chemical parameters of cagaita fruit (Eugenia dysenterica) from the Cerrado biome, especially of Mato Grosso State. The selection of fruits was made by their condition, at different maturity stages: Stage 1, fruits with greenish to yellowish hulls; Stage 2, fully yellowish hulls fruits attached to the mother plant; Stage 3, intense yellow hulls fruits with detachment from the mother plant. The fresh weight for cagaita fruit was 9.62 g; the longitudinal and transverse diameters were 20.75 mm and 243.09 mm, respectively. The fruit can be considered a perishable fruit due to its high moisture content, around 88%, besides presenting significant protein (1.69%), compared to other fruits. Still has reduced lipid values (0.19%) and carbohydrates (7.4%), resulting in a fruit with low calorific value (36.6 kcal). The vitamin C index found was significant, around 55.02 mg.100g-1 in the ripe fruit. The cagaita fruit shows potential for industrialization due to low energy values and lipid and carbohydrate contents, as well as outstanding levels of vitamin C, which can contribute beneficially to health.