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Açaí (Euterpe oleraceae Mart.) and juçara (Euterpe edulis Mart.) palms are native to Brazil and these species are rich in anthocynanins. The methods applied to determine anthocyanins are time-consuming, generate chemical residues, and do not fit in modern on-line grading machines. As near infrared (NIR) spectroscopy has been used as a nondestructive method to determine anthocyanin, the objective of this study was to use NIR spectroscopy to predict total anthocyanin (TA) in intact açaí and juçara fruits. Spectra were collected using a Fourier transform (FT)-NIR spectrophotometer in the diffuse reflectance (4,000-10,000 cm-1) and TA reference data were obtained using the Association of Official Analytical Chemists (AOAC) method. Different treatments were applied to spectra and spectral data sets were correlated with TA by using partial least squares (PLSs) regression algorithm. The global-PLS model obtained with açaí and juçara spectra resulted in a root mean standard error of prediction (RMSEP) of 10.05 g⋅kg-1. However, this model was not adequate for TA levels found in açaí fruits, therefore individual models were developed. The açaí-PLS model proved to be more adequate, as RMSEP was reduced to 3.56 g⋅kg-1. On the other hand, the RMSEP obtained with the juçara-PLS model (6.59 g⋅kg-1) was almost the same of the global model. NIR spectroscopy can be used to adequately predict TA content in intact açaí and juçara fruits and this method could be used as an analytical procedure to monitor their quality. [ABSTRACT FROM AUTHOR]

The effects of controlled atmospheres (CAs) containing different levels of oxygen (air, 21, 15, 10, 5, and 1 kPa) were investigated during cold storage of 'Pedro Sato' guava at 12.5 °C for 28 days. Atmospheres with lower O2 concentrations (1 and 5 kPa) significantly reduced respiratory rates and delayed the ripening process. This was confirmed by maintenance of fruit green color, higher total soluble, and reducing sugar contents. The control fruits and those stored in elevated oxygen concentrations (21 kPa) presented a climacteric peak. However, the peak was not observed for fruit maintained in atmospheres containing 1, 5, 10, and 15 kPa O2. After transferring the fruits from CA to ambient storage, they ripened normally in just 2 d without presenting any low O2 injury symptoms, even from the lowest oxygen concentrations (1 and 5 kPa O2). This supports the use of low-oxygen atmospheres for extended storage of 'Pedro Sato' guava fruit. [ABSTRACT FROM AUTHOR]

Background: Jaboticaba (Myriciaria jaboticaba (Vell) Berg.) is a highly perishable Brazilian berry with a shelf life of only 2 days under ambient conditions. Low temperatures and controlled atmosphere (CA) have been used to extend the shelf life of perishable fruit. Thus the aim of this study was to determine the effect of CA with varying concentrations of oxygen (1, 5, 10, 15 and 21 kPa) during cold storage (12.5 °C) of 'Sabará' jaboticaba fruit., Results: Atmospheres with lower oxygen concentrations (1 and 5 kPa O(2) ) significantly reduced jaboticaba respiration rate. Fruit stored under these conditions had higher L values, and titratable acidity (TA), and lower ratios of soluble solids content (SSC)/TA. However, at the lowest concentration of oxygen (1 kPa O(2) ), firmness decreased markedly compared to fruits stored at higher O(2) levels (P < 0.05). After only 2 days of storage at ambient temperature jaboticaba received a score of 1.6 (dislike strongly - 1) compared to fruit stored under CA, which scored 7.4 (like moderately - 7). After 9 days of storage, fruit from all treatments remained above the limit of acceptability (score 5) and were rated as 6.2. With respect to appearance, statistical differences between treatments were not observed. The total anthocyanin content was not affected by oxygen concentration but decreased 40.4% during CA storage., Conclusion: 'Sabará' jaboticaba fruit can be satisfactorily stored under atmospheres containing 5-21 kPa O(2) at 12.5 °C for up to 6 days., (Copyright © 2011 Society of Chemical Industry.)