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Background The use of non-destructive methods with less human interference is of great interest in agricultural industry and crop breeding. Modern imaging technologies enable the automatic visualization of multi-parameter for characterization of biological samples, reducing subjectivity and optimizing the analysis process. Furthermore, the combination of two or more imaging techniques has contributed to discovering new physicochemical tools and interpreting datasets in real time. Results We present a new method for automatic characterization of seed quality based on the combination of multispectral and X-ray imaging technologies. We proposed an approach using X-ray images to investigate internal tissues because seed surface profile can be negatively affected, but without reaching important internal regions of seeds. An oilseed plant (Jatropha curcas) was used as a model species, which also serves as a multi-purposed crop of economic importance worldwide. Our studies included the application of a normalized canonical discriminant analyses (nCDA) algorithm as a supervised transformation building method to obtain spatial and spectral patterns on different seedlots. We developed classification models using reflectance data and X-ray classes based on linear discriminant analysis (LDA). The classification models, individually or combined, showed high accuracy (> 0.96) using reflectance at 940 nm and X-ray data to predict quality traits such as normal seedlings, abnormal seedlings and dead seeds. Conclusions Multispectral and X-ray imaging have a strong relationship with seed physiological performance. Reflectance at 940 nm and X-ray data can efficiently predict seed quality attributes. These techniques can be alternative methods for rapid, efficient, sustainable and non-destructive characterization of seed quality in the future, overcoming the intrinsic subjectivity of the conventional seed quality analysis.

A batata (Solanum tuberosum L.) é um tubérculo que possui qualidades nutritivas e por adaptar-se facilmente a vários tipos de solo, seu consumo generalizou-se em todo o mundo. A irradiação nos últimos anos está sendo utilizada como alternativa no aumento de vida útil de vários alimentos, portanto esse trabalho objetivou avaliar o efeito da radiação gama na conservação de batatas-inglesas minimamente processadas. As batatas foram higienizadas, e minimamente processadas e embaladas a vácuo e posteriormente irradiadas em dose de 0; 1; 2; 3kGy. Foram realizadas análises físico-químicas de pH, acidez, sólidos solúveis e firmeza. Como resultado obteve-se os melhores resultados nas amostras irradiadas à 1kGy, pois apresentou valores próximos aos da testemunha nos parâmetros avaliados, além do maior valor de firmeza, características estas desejáveis em produtos minimamente processados. Conclui-se que o efeito da radiação na dose de 1kGy foi adequado no tratamento de batatas-inglesas minimamente processadas. PALAVRAS-CHAVE:Radiação gama, Solanum tuberosum L., processamento mínimo.

The aim of this work was to irradiate brazilian grape tree wines with gamma radiation (Co60) to investigate the effect of radiation on its components and to create a new product for the superior quality fermented beverages market. For this wine was produced in an artisan way, but with all the care of hygiene and sanitation. The brazilian grape tree was femented for five days and the wine was then filtered and stored in inert material containers then irradiated at 2.5 and 5 kGy doses. The samples were evaluated in relation to the radiation doses used. Physical and chemical analyzes of pH; total and volatile acidity; alcohol content; anthocyanins; tannins and colorimetry were performed. As a result, in most product analysis, had little effect on irradiation, except for anthocyanins and tannins. For this can be concluded that it is possible to develop a new fermented drink based on brazilian grape tree, according to the standards required by the legislation and that the irradiation at the dose of 5kGy was the sample that shown to have the most effect on the color because it was the one that degraded most molecules of anthocyanins and tannins.

<p>The current study deals with <em>cacha&ccedil;a</em> irradiation in the presences of grapes, with the use of gamma radiation (Co 60) to evaluate its effects on the physical and chemical characteristics of this beverage. The research had as objective to assess the effects of irradiation in <em>cacha&ccedil;as</em>, in the extraction of compounds present in the pickled grapes in the <em>cacha&ccedil;a</em>. Samples were prepared with grapes type Crimson, in polypropylene bottles, with and without grapes. Both types of samples were irradiated with doses of 0 (control) and 300Gy. Later were performed physical and chemical analyzes (pH, titratable acidity, soluble solids) during a 5-day span after irradiation treatment. Significative statistical difference was noticed in titratable acidity of the samples that contained grapes, larger values when compared with pure samples. However, there was no statistical difference when comparing the pure beverage with control or the beverage containing grapes and control. For pH the values for the samples with grapes is statistically lower than the others. The results for soluble solids (&ordm;Brix) displayed an increase on both types of samples comparing with their respective controls. In conclusion, the 300Gy dose was effective for increasing soluble solids quantity both in pure <em>cacha&ccedil;as</em> as in presences of grapes. Relating to pH and acidity, this dose shows interference when grapes are presents.</p><p>&nbsp;</p><p>DOI: 10.14685/rebrapa.v6i1.199</p>