Near infrared spectroscopy for cooking time classification of cassava genotypes.

Cooking time is a crucial determinant of culinary quality of cassava roots and incorporating it into the early stages of breeding selection is vital for breeders. This study aimed to assess the potential of near-infrared spectroscopy (NIRS) in classifying cassava genotypes based on their cooking times. Five cooking times (15, 20, 25, 30, and 40 minutes) were assessed and 888 genotypes evaluated over three crop seasons (2019/2020, 2020/2021, and 2021/2022).

[Infestation of Pseudopiazurus papayanus (Marshall) (Coleoptera: Curculionidae) on Carica spp. and Vasconcella spp. genotypes].

The papaya borer weevil, Pseudopiazurus papayanus (Marshall), is generally considered a secondary pest, but it has been reported in high infestations in Northeast Brazil. This work aimed at evaluating the occurrence of P. papayanus and reporting its infestation level in papaya genotypes kept at the germplasm bank of Embrapa Cassava & Tropical Fruits (Cruz das Almas, Bahia, Brazil).