Características físico-quimicas, análise sensorial e conservação de frutos de cultivares de bananeira resistentes à sigatoca-negra

Siqueira, Célia Lúcia; Rodrigues, Maria Luisa Mendes; Mizobutsi, Gisele Polete; Santos, Paulo Gomes dos; Mota, Wagner Ferreira da; Mizobutsi, Édson Hiydu; Oliveira, Gildete Bispo de

doi:10.1590/s0034-737x2010000500017

Cited by 7 publications

(7 citation statements)

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“…A utilização de embalagem influenciou significativamente na evolução da coloração dos frutos, uma vez que, na banana durante o amadurecimento ocorre a degradação da clorofila, ficando visível a pré-existência dos pigmentos carotenóides (SILVA et al, 2013). Estudos anteriores demonstraram que frutos de banana armazenados por 24 dias em embalagens de 10 e 16µm e temperaturas de 12 e 15 ºC apresentaram menor coloração dos frutos com embalagem quando comparados aos sem embalagem nas mesmas condições (SIQUEIRA et al, 2010). Segundo relato científico, e os dados do presente estudo, Observou-se aumento dos teores de SS para todos os tratamentos e cultivares ao longo do armazenamento.…”

Section: Discussionunclassified

“…O uso da embalagem atuou reduzindo a atividade metabólica dos frutos, apresentando diminuição na velocidade do metabolismo e estádio menos avançado do amadurecimento dos frutos. O comportamento dos dados está em acordo com Silva et al (2006) e Siqueira et al (2010), em que, a diminuição na atividade metabólica dos frutos embalados se deve à modificação atmosférica no interior das embalagens, por conseguinte, acarretando diminuição na velocidade do amadurecimento.…”

Section: Discussionunclassified

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Atmosfera modificada e refrigeração na conservação pós-colheita de bananas ‘Tropical’ e ‘Thap Maeo’

Siqueira¹,

Lopes²,

Batista³

et al. 2017

Nativa

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Foi avaliada a influência da refrigeração associada às embalagens de polietileno de diferentes espessuras, na conservação e qualidade pós-colheita de frutos de bananas das cultivares Tropical e Thap Maeo produzidas no Norte de Minas Gerais (Brasil). Frutos de bananeira Tropical e Thap Maeo fisiologicamente maduros foram selecionados, lavados, imersos em solução fungicida (Sportak 450 CE, na dose de 0,280 mL L-1 e espalhante adesivo Iharaguem na dose de 0,3 mL L-1) e acondicionados em embalagens de polietileno 16 µm, 10 µm e sem embalagem conservados a 12, 15 e 25 ºC. Foram avaliados: firmeza, teor de sólidos solúveis, acidez titulável, relação sólidos solúveis/acidez, pH, coloração da casca e perda de matéria fresca. A utilização de membranas de polietileno de 16 e 10µm, associada ao armazenamento a 12 e 15 °C mostra uma retenção do processo de amadurecimento dos frutos das cultivares Tropical e Thap Maeo.

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Section: Discussionunclassified

Atmosfera modificada e refrigeração na conservação pós-colheita de bananas ‘Tropical’ e ‘Thap Maeo’

Siqueira¹,

Lopes²,

Batista³

et al. 2017

Nativa

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“…Averages followed by different letters in columns differ statistically from each other by the t test at 5% probability. During banana ripening, fruit pH decreases due to the chemical transformations, and other authors observed values from 4.2 to 5.0 in mature fruits, varying with treatment used SIQUEIRA et al, 2010;. According to Pimentel et al (2010), the decrease in titratable acidity is due to the lower production of organic acids, compared to their consumption during the respiratory process, which are used in respiration for ATP production, reducing fruit acidity.…”

Section: Physical and Chemical Characteristicsmentioning

confidence: 96%

Anthracnose control of ‘Prata-Ana’ banana with pre-harvest phosphite application

et al. 2020

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Abstract The aim of this study was to evaluate the anthracnose intensity in ‘Prata-Anã’ banana with the application of three phosphite formulations in two application intervals in the developing banana bunches and to evaluate the physical and chemical characteristics of fruits. In the field, in addition to producer management, three phosphite formulations were evaluated: FCu1 (4% Cu + 20% P2O5), FCu2 (4% Cu + 22% P2O5) and FK (42% P2O5 + 27.7% K2O) sprayed on banana bunches at different application frequencies: four and eight times. The experiment was carried out in a randomized blocks design following a 5 x 2 factorial scheme, with 3 phosphite formulations, pure water and no application and two application intervals. Pure water and no application were used as control. Fruits were harvested, stored in refrigeration chamber (25 ± 1 ° C and 80 ± 5% RH) and evaluated for anthracnose incidence and severity, as well as physical and chemical characteristics. The application of copper phosphite can control anthracnose incidence by 38% and severity by 49.5%. The frequency of phosphite application does not affect anthracnose intensity. FCu1 phosphite application in ‘Prata-Anã’ banana bunches, as well as eight phosphite applications increases fresh mass loss. Phosphite application frequency affected the chemical characteristics of banana fruits.

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“…The cooking bananas keeps well for nearly 60 days at 9 or 10°C, in a partially evacuated polyethylene bag (Hailu et al, 2013). The use of 16 and 10μm polyethylene films, associated with storage at 12 and 15ºC, shows a retention of the ripening process of the fruits of the cultivars FHIA-02 (AAAA) e Preciosa (PV 4285) (AAAB), (Siqueira et al, 2010), Tropical (AAAB) and Thap Maeo (AAB) (Siqueira et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Alleviation of chilling injury in postharvest banana with protection materials

Kluge

2018

Emir J Food Agric

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Storage of bananas at low temperature is limited due to the development of chilling injury (CI). The purpose of this paper was to investigate the influence of different protection materials on occurrence of CI and the characteristics of banana in postharvest. Current paper also investigated temperatures variations in bags. The experiments were conducted with fruits of Musa spp., cultivars Prata (AAB) and Nanica (AAA). Comprised a completely randomized 2x3x6 factorial design, two cultivars, three temperatures (5°C or 10°C for 10 hours and 20°C constant) and five protection materials (blue transparent polyethylene, white non-woven fabric, white opaque polyethylene, bubble wrap, white laminated non-woven fabric) and control (without protection). The different protection materials kept the temperature inside at 1°C higher than environment. The critical temperature for occurrence of chilling injury was 5ºC for ‘Prata’ banana and 10ºC for ‘Nanica’ banana. White laminated non-woven fabric induced lower CI index and tended to maintain the peel color characteristics (L*, C* and ho) higher, compared to other protection materials. ‘Nanica’ fruits stored at 20ºC bagged with white laminated non-woven fabric exhibited lower incidence of Crown rot. Other physicochemical characteristics evaluated were not influenced by low temperature and protection material, only by cultivar.

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Características físico-quimicas, análise sensorial e conservação de frutos de cultivares de bananeira resistentes à sigatoca-negra

Cited by 7 publications

References 5 publications

Atmosfera modificada e refrigeração na conservação pós-colheita de bananas ‘Tropical’ e ‘Thap Maeo’

Atmosfera modificada e refrigeração na conservação pós-colheita de bananas ‘Tropical’ e ‘Thap Maeo’

Anthracnose control of ‘Prata-Ana’ banana with pre-harvest phosphite application

Alleviation of chilling injury in postharvest banana with protection materials

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