2009
DOI: 10.1590/s0044-59672009000200022
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Abstract: A produção nacional de banana está comprometida pela atuação da sigatoka-negra (Mycosphaerella fijiensis Morelet) por todo o país, e particularmente no Amapá. Os cultivares Caipira, Thap Maeo, 48). Em relação à acidez titulável (0,27% ácido málico) e ao teor de lipídeos (0,17%), não houve diferenciação entre os cultivares. Quanto ao teor protéico dos materiais resistentes à sigatoka-negra, a média do ensaio foi de 4,59%, tendo o genótipo PV03-44 (4,08%) diferido estatisticamente dos demais. Os cultivares res… Show more

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Cited by 16 publications
(16 citation statements)
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“…The soluble solids content in ripe fruits ranged from 17.7 to 26.8 °Brix. Bezerra and Dias (2009), studying different genotypes of banana, found SS content ranging from 19.84 to 24.82 °Brix in ripe fruits, confirming the values found in the present work. Soluble solids are used as ripening indicators and to establish the quality of the fruit by playing an important role in the fruit flavor (SILVA et al, 2006).…”
Section: Resultssupporting
confidence: 92%
“…The soluble solids content in ripe fruits ranged from 17.7 to 26.8 °Brix. Bezerra and Dias (2009), studying different genotypes of banana, found SS content ranging from 19.84 to 24.82 °Brix in ripe fruits, confirming the values found in the present work. Soluble solids are used as ripening indicators and to establish the quality of the fruit by playing an important role in the fruit flavor (SILVA et al, 2006).…”
Section: Resultssupporting
confidence: 92%
“…This value is similar to those reported by Bezerra & Dias (2009), who found values between 4.6 (FHIA 18) and 5.1 (PV 03-44), and by Castricini et al (2015), who observed variation from 4.2 (FHIA 18) to 4.71 (Prata Anã).…”
Section: Genotypesupporting
confidence: 91%
“…These results are similar to those reported by Viana et al (2013), who found variation in malic acid content ranging from 0.58 % to 0.83 %, in improved banana genotypes. However, much lower values were reported by Bezerra & Dias (2009), between 0.26 % and 0.27 %.…”
Section: Genotypementioning
confidence: 61%
“…Esses resultados contradizem os encontrados por Bezerra et al (2009), que observaram a média de 0,270 de acidez nos frutos avaliados no Estado do Amapá. Segundo Fernandes et al (1979), esses resultados são concordantes, pois a acidez em bananeira varia de 0,17% a 0,67%.…”
Section: Maeounclassified