Uvaia (Eugenia pyriformis Cambess) is a fruitful plant native to the Brazilian Atlantic forest, belonging to the Myrtaceae family. Although uvaia shows economic potential due to the peculiar aroma and pleasant taste of its fruits, it has not been commercially exploited in Brazil over the years. This study aimed to evaluate the storage period effect on physicochemical parameters and bioactive compounds of two accessions of uvaia, named “dura” and “pêra”. Fruits at fully ripe stage were harvested on a private farm in Rio Claro, SP, Brazil, and stored at room temperature (22 C). The fruits were analyzed daily for total soluble solids (TSS), total titratable acidity (TTA), TSS/TTA (ratio), pH, soluble sugars (SS), total carotenoids (TC), yellow flavonoids (YF), ascorbic acid (AA), total phenolic compounds (TPC), and pectin methylesterase (PME) activity. The “pêra” and “dura” uvaia fruits presented a shelf-life of 1 and 4 days, respectively. At the end of the storage period, the TSS of “pêra” uvaia was 12.13%, while that of “dura” uvaia was 8.26%. The “dura” uvaia exhibited TTA higher than “pêra” uvaia, resulting in TSS/TTA ratios of 8.82 and 7.56, respectively. Furthermore, the “dura” uvaia fruits exhibited SS contents superior to those of the “pêra” uvaia fruits. Great contents of bioactive compounds were observed for both accessions. The “dura” uvaia presented the highest AA and TPC contents, whereas the “pêra” uvaia” displayed the highest TC and YF contents. The TC contents in the “dura” and “pêra” uvaia fruits reduced and increased, respectively, over storage time. In both accessions, reductions in YF content and PME activity, and an increase in TPC, were observed over time. According to these results, the fruits from the “dura” accession were more suitable to be stored at room temperature than the “pêra” uvaia fruits. However, further studies are necessary to establish the best storage temperature for extended uvaia commercialization. The characteristics determining the highest preservation capacity of the “dura” uvaia fruits also need further research.