Principal components analysis for quality evaluation of cooled banana 'Nanicão' in different packing

Abstract

This work aims determinate the evaluation of the quality of 'Nanicão' banana, submitted to two conditions of storage temperature and three different kinds of package, using the technique of the Analysis of Principal Components (ACP), as a basis for an Analysis of Variance. The fruits used were 'Nanicão' bananas, at ripening degree 3, that is, more green than yellow. The packages tested were: "Torito" wood boxes, load capacity: 18 kg; "½ box" wood boxes, load capacity: 13 kg; and cardboard boxes, load capacity: 18 kg. The temperatures assessed were: room temperature (control); and (13±1ºC), with humidity controlled to 90±2,5%. Fruits were discarded when a sensory analysis determined they had become unfit for consumption. Peel coloration, percentages of imperfection, fresh mass, total acidity, pH, total soluble solids and percentages of sucrose were assessed. A completely randomized design with a 2-factorial treatment structure (packing X temperature) was used. The obtained data were analyzed through a multivariate analysis known as Principal Components Analysis, using S-plus 4.2. The conclusion was that the best packages to preserve the fruit were the ½ box ones, which proves that it is necessary to reduce the number of fruits per package to allow better ventilation and decreases mechanical injuries and ensure quality for more time.

Effect of Pre-Harvest Foliar Spray of Micronutrients on Chemical Properties of Mango Cv. Langra at Ambient Storage Conditions

“…Hence, acidity percent was declined up to 6 th day of storage under all the treatments than it showed the increased trend in all the treatments in both the years (Table 2). Similarly Sanches et al, (2005) reported that acidity of fruits decreased continuously throughout the storage period in the case of Gola variety of ber.…”

“…Data also revealed that TSS : acid ratio decrease up to 6 th day of storage under all the treatments and then it increased in both the years (Table 6). Sanches et al, (2005) reported that TSS : acid ratio increased throughout the storage period. Mean maximum values of TSS : acid ratio was observed irrespective of cultivars.…”

“…Similarly T.S.S. increased initially up to 3 days with a subsequent decline thereafter irrespective of cultivars of Ber (Sanches et al, 2005). The harvested fruits were stored at an ambient temperature (ATS) of 25 ± 2°C and at low temperature storage (LTS) of 15 ± 2°C with 60%-70% relative humidity (RH) for 60 days.…”

Simulação computacional aplicada ao desenvolvimento de embalagens para bananas

“…Arifin & Chau (1988) resfriaram morangos em embalagens com área de abertura entre 13 e 18%, obtendo tempos de resfriamento que variaram entre 32 min (18% deAe) e 50 min (13% Ae), com velocidade do ar de aproximadamente 1,3 m s -1 . Teruel et al (2002a) compararam o efeito de diferentes embalagens sobre o tempo de resfriamento de bananas resfriadas com ar forçado, utilizando embalagens de papelão e plásticas, com área efetiva de aberturas de 3,5% e 20%, respectivamente. Concluíram que o tempo de resfriamento foi em torno de 40% menor para as embalagens plásticas com 20% de área de abertura (tempo médio de 45 min), quando comparado aplicando-se as embalagens de papelão (tempo médio de 75 min).…”

Classification of Mangosteen Surface Quality Using Principal Component Analysis

“…Many researches about fruit evaluation and it founds different result. Principal Component Analysis for fruit quality evaluation of cooled banana "nanicao" was studied by Sanches et al [1], this work purpose is to evaluate the quality of banana based on two conditions, storage temperature and three different packages. This research was using multiva riate analysis in order to achieve the goal, and the result prove that PCA is necessary to decrease mechanical injuries.…”