Fruit and Vegetable Analytics (LAFH)

Support ongoing research on the conservation and processing of fruits and vegetables, in addition to monitoring them from a physical-chemical and sensory perspective, as well as quality control analyses such as: determination of total titratable acidity, pH, ascorbic acid, soluble solids (°Brix), firmness, instrumental color (L, a*, b* or L*, chromaticity and chromaticity), water activity and bromatological analyses (moisture, proteins, ash, fibers and ethereal extract), total and reducing sugars. Chemical analyses of bioactive compounds and oxidative stability: phenolic compounds, carotenoids, lycopene, anthocyanins, antioxidant capacity (DPPH, FRAP, ABTS methods). Statistical analysis for data comparison: ANOVA, mean test (Tukey), Multivariate Analysis (PCA, correlation) using the SAS statistical program. Serving companies, the community and associations.