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Fruits are one of the fastest growing agricultural markets in Brazilian agriculture, and jabuticaba tree (Myrciaria sp) stands out among the native species. Jabuticaba fruits are presented in the form of globular berry, smooth skin, with up to 3 cm in diameter, bright green to dark violet depending on the ripening stage, whitish pulp, mucilaginous, bitter-sweet, tasty, often containing one small seed, but may be up to four (Donadio, 2000; Boari Lima et al., 2008). The sweet taste and acidity of jabuticaba fruit is due to sugars, organic acids, and terpenes in its composition (Plagemann et al., 2012).

food science and technology

Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel