Chemometric dataset of tomatillo (Cyphomandra betacea Sendtn), yellow, red, purple under five processing technologies (P, OD, HAD, SPL, CF): FTIR/FTNIR spectra and physicochemical variables

This repository provides a chemometric dataset of Solanum betaceum (tamarillo) from three varieties (Yellow, Red, Purple) processed with five technologies: Pulp (P), Osmotic Dehydration (OD), Hot-Air Drying (HAD), Sheet Pulp Drying (SPL), and Candied Fruit (CF). The dataset supports classification and regression from FTIR/FTNIR spectra and physicochemical quality variables.

What’s included:
- FTIR/FTNIR spectra per sample (wavenumber, cm⁻¹). Columns = treatment codes; rows = wavenumbers.
- Sample metadata (code map) capturing experimental factors:
- Variety: Yellow, Red, Purple
- Technology: P, OD, HAD, SPL, CF,
- P only: Additive (Unsweetened vs. Sweetened at 40 °Brix), Treatment (Unpasteurized vs. Pasteurized at 95 °C/1 min).
- OD/HAD: Part (Mesocarp vs. Mesocarp+Endocarp) and Temperature (30, 40, 50 °C)
- SPL: Temperature (30, 40, 50 °C)

Physicochemical variables per sample:
- Bioactives: Total polyphenols (mg GAE·g⁻¹), ABTS⁺ antioxidant capacity (mg TE·g⁻¹), Total anthocyanins (mg·g⁻¹), Ascorbic acid (mg AA·g⁻¹), Total carotenoids (μg·g⁻¹), Vitamin E (mg α-tocopherol·g⁻¹)
- Color (CIELAB): L*, a*, b*, Hue, Chroma, ΔE*
- Basic quality: pH, Titratable acidity (% citric acid), Total soluble solids (°Brix), Maturity index (MI = °Brix/TA)

Experimental design (summary):
- Pulp (P): 2×2×3 (Pasteurization × Additive × Variety), 4 replicates per combination.
- OD & HAD: 2×3×3 (Part × Temperature × Variety), 3 replicates.
- SPL: 3×3 (Temperature × Variety), 3 replicates.
- CF: Variety (3 levels), 3 replicates.