Palmer' mango cultivar is a late season variety which is greatly accepted by European consumers. However, it is common to get reports of fruit quality problems, mainly due to maturity. Thus, the objective of this study was to develop calibration models for soluble solids content (SSC) and dry matter (DM) of 'Palmer' mangoes using portable (VIS-NIR) spectrometer. Interactance spectra were obtained with a portable F-750 spectrometer in the wavelength range of 306-1140 nm, 8 nm spectrum resolution, and 4 scans averaged per spectra. Spectra were used to develop SSC and DM models using partial least square regression (PLSR) with full cross validation. The best SSC calibration model was developed using spectra pre-processed with standard normal variate (SNV), first derivative of Savitzky-Golay and window of 699-999 nm. It was observed a RMSE CV of 1.39%, with a R CV 2 of 0.87, and RPD of 2.77. Better results were observed for the DM calibration model which was built with raw spectra using the window of 699-981 nm (RMSE CV of 8.81 g kg −1 , R CV 2 of 0.84, and RPD of 2.51). Poor calibration models were obtained for firmness. The results indicated that portable VIS-NIR spectrometer can be used as a non-destructive technique to assess SSC and DM content for 'Palmer' mangoes. It is necessary to incorporate more sources of variation, to reduce RMSE values and improve robustness, especially for fruit SSC and DM prediction.

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Macadamia nut industry is increasingly gaining more space in the food market and the success of the industry and the quality are largely due to the selection of cultivars through macadamia nut breeding programs. Thus, the objective of this study was to investigate the feasibility NIRS coupled to chemometric classification methods, to build a rapid and non-invasive analytical procedure to classify different macadamia cultivars based on intact nuts. Intact nuts of five different macadamia cultivars (HAES 246, IAC 4-20, IAC 2-23, IAC 5-10, and IAC 8-17) were harvested in 2017. Two NIR reflectance spectra were collected per nut, and the mean spectra were used to chemometrics analysis. Principal component analysis-linear discriminant analysis (PCA-LDA) and genetic algorithm-linear discriminant analysis (GA-LDA) were used to develop the classifications models. The GA-LDA approach resulted in accuracy higher than 94.44%, with spectra preprocessed with Savitzky-Golay smoothing. Thus, this approach can be implemented in the macadamia industry, allowing the selection of cultivars based on intact nuts. However, it is recommended that more experimentation to include more data variability in order to increase the classification accuracy to 100%.

The objective of this study was to use dry matter (DM) calibration models to sort ‘Palmer’ mangoes prior cold storage and to evaluate the physiological and chemical changes during the storage period. PLS model developed with fruit from 2015/2016 season was not adequate to predict DM content in fruit from 2016/2017 (not adjusted R2). Therefore, VIS‐NIR spectra from 2016/2017 season were incorporated into data set and a new model was developed (RMSEcv of 10.5 g.kg−1, RnormalP2 of 0.75). With the new model, ‘Palmer’ mangoes were sorted into two maturity stages (150 g.kg−1 and 110 g.kg−1) which resulted in quality differences mainly in relation to DM and SSC. Portable VIS‐NIR spectrometer can be used to sort fruit according to maturity stages based on DM content and this classification affect fruit quality during cold storage as fruit with higher DM (150 g.kg−1) presented better quality than fruit with lower DM (110 g.kg−1). Practical applications Although results can be found regarding the use of portable NIR spectrometers to estimate maturity in mango fruit, there are no studies stating the use of this method to sort fruit prior cold storage. Our results highlight that portable VIS‐NIR spectrometer can be used to sort fruit according to maturity stages based on dry matter (DM) content and this classification affects fruit quality during cold storage as fruit with higher DM (150 g.kg−1) presented better quality than fruit with lower DM (110 g.kg−1) at the end of the storage period.

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No presente estudo objetivou-se elaborar produtos artesanais (doce em massa e geleia) e avaliar as características físico-químicas e sensoriais dos produtos saborizados com flor de camomila e canela em pau produzidos a partir dos frutos de abacaxi Pérola. Foi realizada caracterização física de 100 amostras de frutos através das medidas de peso dos frutos (PF), peso da polpa (PP), peso da casca (PC), peso da coroa (PCA), avaliação do diâmetro, comprimento dos frutos e rendimento da polpa. Para a caracterização físico-química da polpa, do albedo e dos produtos artesanais elaborados foram realizadas as análises de pH, acidez total titulável, sólidos solúveis totais, umidade, cinzas, teor de proteínas totais, lipídios, carboidratos e o valor energético total. Os resultados obtidos das análises físico-químicas e sensoriais foram realizados pelo teste de Tukey a 5% de probabilidade. Em relação à caracterização física dos frutos de abacaxi Pérola, os parâmetros avaliados como comprimento (31,05 cm), diâmetro (14,86 cm) caracterizam os frutos no formato cônico. Quanto aos valores obtidos para o peso médio dos frutos (1.350,50 kg), e rendimento da polpa (53,33%) estão acima dos valores relatados na literatura. Os teores médios de pH, °Brix, umidade, cinzas, carboidratos e valor energético total para a polpa de abacaxi estão próximos aos estipulados pela Tabela Brasileira de Composição de Alimentos – TACO e ANVISA. De acordo com os resultados obtidos, os produtos podem se tornar uma opção de aproveitamento integral dos frutos de abacaxi, logo uma forma alternativa de renda para o pequeno produtor da região do Sudeste do Pará.

This paper aimed to assess the quality of the cassava roots of the variety Cacau minimally processed. Physical characterization of 100 root samples was carried out by measuring the weight of roots, weight of roots without bark, weight of bark, root yield, length and diameter. The following treatments were performed: T1: roots was washed in running water; T2: sanitized roots (150 mg. L -1 ); T3: sanitized roots (150 mg. L -1 ) and acidified roots (1% citric acid) and T4: sanitized roots (150 mg. L -1 ) and bleached (55ºC/10 min). The physicochemical characterization of leaves, stems and roots were performed through the analysis of pH, total titratable acidity (TTA), moisture, ashes, protein content, lipids, carbohydrates and total energy value (TEV). For the variables of plant growth, the number of roots (9.10 units) and dry matter of the roots (1312.15 g), in addition the yield of the unshelled root (80.95 kg or 61.80 %) was close to the values reported in the literature. As for the physicochemical parameters of minimally processed cassava roots, they were in accordance with those established by the Brazilian Table Food Composition. These parameters are considered the most important for the industry, so they explain the reasons for the agroindustrial potential this feedstoock.

O abacaxi da cultivar ‘Pérola’ é muito apreciado no mercado brasileiro interno devido à sua polpa ser suculenta e saborosa. O trabalho objetivou elaborar produtos artesanais (geleia e doce em massa) saborizados com flor de camomila e canela em pau, e avaliar suas características sensoriais. Para obtenção dos produtos foram elaboradas as seguintes formulações (F1: 30% de polpa de abacaxi; 35% de açúcar; 15% de xarope de glicose; 20% de albedo de maracujá; F2: 30% de polpa de abacaxi; 35% de açúcar; 15% de xarope de glicose; 19,95% de albedo de maracujá; 0,05% de flor de camomila desidratada e F3: 30% de polpa de abacaxi; 35% de açúcar; 15% de xarope de glicose; 19,9% de albedo de maracujá; 0,1% de canela em pau), as polpas concentradas e com/sem partículas foram acrescidas em função do teor de sólidos solúveis, a quantidade de açúcar suficiente para elevar a 65 (geleia) e 70°Brix (doce em massa). As análises microbiológicas realizadas nas polpas e nos produtos artesanais elaborados foram fungos filamentosos e leveduras, Salmonella spp., Coliformes a 35 e a 45°C e Staphylococcus coagulase positiva. Para a avaliação sensorial foram realizados os testes de aceitabilidade para os seguintes parâmetros: aparência, aroma, textura, sabor e impressão global; assim como o índice de aceitação e a intenção de compra dos produtos. Os resultados das análises sensoriais dos produtos elaborados foram submetidos à análise de variância através do teste de Tukey a 5% de probabilidade. Os resultados verificados nas polpas de abacaxi e nos produtos elaborados, indicaram ausência de microrganismos para 25 g de amostra. Todos os parâmetros avaliados no teste de aceitação sensorial obtiveram notas médias entre 7 (gostei moderadamente) e 8 (gostei muito), indicando aceitação e intenção de compra dos produtos por parte dos provadores. Segundo os resultados observados na avaliação sensorial, os produtos podem se tornar uma opção tecnológica para os frutos de abacaxi devido a elevada aceitabilidade (97,48 a 98,45), assim como uma forma alternativa de renda para o pequeno produtor da região do Sudeste do Pará.