Red wine grapes require a constant follow-up through analytical chemistry to assure the greatest wine quality. Wet chemical procedures are time-consuming and produce residues that are hard to eliminate. NIR (near infrared radiation) spectroscopy has been referred as an accurate, rapid, and cost-efficient technique to evaluate quality in many fruit species, both in field and in industry. The main objective of this study was to develop predictive models using NIR spectroscopy to quantify important quality attributes in wine grapes. Soluble solids content (SSC), titratable acidity (TA), total phenolic content, total flavonoids, total anthocyanins, and total tannins were quantified in four red wine grape varieties, ‘Aragonês’, ‘Trincadeira’, ‘Touriga Nacional’, and ‘Syrah’. Samples were collected during 2017 and 2018 along véraison. Prediction models were developed using a near-infrared portable device (Brimrose, Luminar 5030), and spectra were collected from entire grapes under near field conditions. Models were built using a partial least square regression (PLSR) algorithm and SSC, TA, total anthocyanins, and total tannins exhibited a determination coefficient of 0.89, 0.90, 0.87, and 0.88, respectively. The Residual Prediction Deviation (RPD) values of these models were higher than 2.3. The prediction models for SSC, TA, total anthocyanins, and total tannins have considerable potential to quantify these attributes in wine grapes. Total flavonoids and total phenolic content were predicted with a slightly lower capacity, with R2 = 0.72 and 0.71, respectively, and both with a RPD of 1.6, indicating a very low to borderline potential for quantitative predictions in flavonoids and phenols models.
Cubiu is native to the Amazon and research has shown its agronomic and nutritional potential due to its high fruit production, rusticity and high pectin content. This work aimed to evaluate the use of mesocarp for the production of pickles, as a way to diversify the use of cubiu in food, testing types of cut, heat treatment and brine formulation. Initially, the mesocarp was cut into slices and cubes. However, for uniformity it was decided to use only the slices. The slices were placed in glass jars, added with brine and subjected to heat treatment (15 min in boiling water). For brine, four formulations prepared with water (83, 85, 87 and 90%), vinegar (10, 13, 15 and 17%), sucrose (2.5, 2.5, 2.5 and 3%), NaCl (2%) and condiments (0.5%) were used. The pickles were subjected to microbiological and sensory analysis. Slicing was the best for uniformity and yield. All treatments showed an intense and attractive yellow color. The slices remained intact, and had a soft texture. The results of the microbiological analyzes were within the standards of good quality. As for flavor, less acidic pickles were more preferred. Thus, it served as a basis for the use of mesocarp for the production of pickles.
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