Modified atmosphere together with refrigeration in the conservation of bananas resistant to black Sigatoka

Siqueira, Célia Lúcia; Almeida, Hilário Júnior de; Serpa, Miryan Franciele Pereira; Batista, Paulo Sérgio; Mizobutsi, Gisele Polete

doi:10.5935/1806-6690.20170071

Cited by 5 publications

(5 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Among fruit quality aspects, the flavour of banana is one of the most important and is related to the sugar content in fruits. In this study, the maximum value of the maturity index was higher than the average value of 42.20 that was obtained by Roque, Amorim, Ferreira, Ledo, & Maturity index also serves as an important indicator of consumer preference, as flavour attributes are the most important when choosing and buying bananas, along with the expectation of shelflife and general appearance (Siqueira, Almeida, Serpa, Batista, & Mizobutsi, 2017), since fruits with higher maturity index tend to allow greater perception of sweetness.…”

Section: Physicochemical Characterization From Ripe Fruits Of Bananacontrasting

confidence: 62%

“…Maturity index also serves as an important indicator of consumer preference, as flavour attributes are the most important when choosing and buying bananas, along with the expectation of shelf-life and general appearance (Siqueira, Almeida, Serpa, Batista, & Mizobutsi, 2017), since fruits with higher maturity index tend to allow greater perception of sweetness.…”

Section: Physicochemical Characterization From Ripe Fruits Of Bananamentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical characteristics of unripe and ripe banana ‘FHIA 18’ submitted to phosphorus fertilizer over three production cycles

Bolfarini

Souza

Putti

et al. 2020

SCA

View full text Add to dashboard Cite

The banana fruits of 'FHIA 18' have sensory properties like the 'Prata' ones. However, there is no information regarding to phosphorus (P) requirement of this hybrid and its effects on postharvest quality. This study aims to evaluate the physicochemical properties of 'FHIA 18' banana fruits submitted to different phosphorus levels under the edaphoclimatic conditions of the municipality of São Manuel, state of São Paulo, during three successive production cycles. Therefore, different levels of Phosphorus (0 [0%], 20 [50%)], 30 [75%], 40 [100%], 50 [125%] and 60 kg ha -1 year -1 P 2 O 5 [150%]) were applied during three production cycles. A completely randomized design and split plot structure was used, the plots consisted of six phosphorus fertilizers doses and three production cycles (2014, 2015 and 2016) in sub plots. For unripe fruits, we evaluated the contents of dry matter, starch, total sugars, reducing sugars and phosphorus. For ripe fruits, we analyzed firmness, peel colour descriptors, total titratable acidity, total soluble solids, maturity index, total sugars and reducing sugars. Results showed that P fertilizer provided an increase in P content in unripe fruits until the application of 100% of the recommended dose; besides an increase in the reducing sugar contents until the application of 61% over the first production cycle. Results also indicated that applying lower phosphorus doses (˂100% of the recommended dose) promoted lower total titratable acidity and higher maturity index (52-53% of recommendation) in ripe fruits. Regardless of P 2 O 5 dose, the contents of dry matter, starch and phosphorus increased in unripe fruits from first to third crop cycle, as well as the firmness, total soluble solids contents, maturity index and sugar content in ripe fruits. ResumoOs frutos da bananeira 'FHIA 18' possuem características sensoriais semelhantes à banana 'Prata', porém, não existem informações sobre as reais necessidades em fósforo (P) deste híbrido e seus efeitos Semina: Ciências Agrárias, Londrina, v. 41, n. 1, p. 33-48, jan./fev. 2020 Bolfarini, A. C. B. et al.na produção e qualidade pós-colheita. O objetivo deste trabalho foi avaliar o perfil físico-químico dos frutos da bananeira 'FHIA 18' submetida à níveis de adubação fosfatada, em São Manuel-SP, durante três ciclos sucessivos. Os níveis de adubação com P 2 O 5 aplicados foram: sem adubação com P (0%); 20 kg ha -1 ano -1 (50%); 30 kg ha -1 ano -1 (75%); 40 kg ha -1 ano -1 (100%); 50 kg ha -1 ano -1 (125%); e 60 kg ha -1 ano -1 (150%). Utilizou-se o delineamento inteiramente casualizado, em arranjo de parcelas subdivididas, sendo as parcelas compostas pelos seis níveis de adubação com fósforo e as subparcelas pelos três ciclos de produção (2014, 2015 e 2016). Foram avaliados nos frutos verdes os teores de matéria seca, amido, açúcares totais, açúcares redutores e de fósforo. Nos frutos maduros avaliou-se a firmeza, os descritores de coloração da casca, acidez titulável total, sólidos solúveis totais, índice de maturação, açúcares totais e açúcare...

show abstract

Section: Physicochemical Characterization From Ripe Fruits Of Bananacontrasting

confidence: 62%

Section: Physicochemical Characterization From Ripe Fruits Of Bananamentioning

confidence: 99%

Physicochemical characteristics of unripe and ripe banana ‘FHIA 18’ submitted to phosphorus fertilizer over three production cycles

Bolfarini

Souza

Putti

et al. 2020

SCA

View full text Add to dashboard Cite

show abstract

“…[19], while working with bananas 'Prata-Anã' stored for 14 days under different controlled atmosphere conditions, found a mean pulp pH value of 4.25 after 3 days after atmosphere removal and maintenance in ambient atmosphere. According to Siqueira et al [20], working with modified atmosphere associated with refrigeration in bananas, pH values in mature fruits varying from 4.2 to 5.0 were observed. According to Junior et al [16], during the maturation phase of fruits there is an accumulation of soluble sugars, precursors of organic acids, with predominance of malic acid, which leads to a pH reduction throughout ripening.…”

Section: Resultsmentioning

confidence: 99%

Influence of Different ‘Prata-Anã’ Banana Bunch Ages on Post-Harvest Quality

Queiroz

Jesus

Aguiar

et al. 2019

JEAI

Self Cite

View full text Add to dashboard Cite

Objective: To determine the ideal harvest season of ‘Prata-Anã’ banana bunches by means of physical and chemical analyses of fruit cultivation conditions in the northern state of Minas Gerais. Study Design: The employed experimental design was the completely randomized design was used in a 5x5 factorial scheme, with five bunch ages and five assessment days. Study Location and Duration: The experiment was run in an area with banana trees planted 20 months beforehand, located at Unimontes’s Experimental Farm, at 530 m of altitude, with coordinates being -15°43’46.99” south latitude and -43°19’17.61”west longitude, between April and November 2017. Methodology: The bananas bunches the were marked weekly from April 14 to May 12, and week days were standardized for each marking. Five bunch ages were defined – 16, 17, 18, 19 and 20 weeks after inflorescence emission – for harvest. For differentiation of emerged bunches, tapes of different color were used. When the bunches marked in the first week completed 20 weeks, all bunches were harvested, which happened on September 1. After harvested the fruits were subjected to storage in refrigerated chamber at 10°C ± 1°C and relative humidity of 90% +5% for 25 days. After being stored for 25 days, the bananas were taken out of the chamber and exposed to a room temperature of 25°C, which analyzes were performed for 9 days, with a two-day interval in between, simulating the marketing period. The following analyses were carried out: Firmness, peel color, soluble solids, pH, titratable acidity, amide, total sugars, reducing sugars and electrolyte extravasation. Results: Lower hue, chroma, soluble solids, titratable acidity, total sugar, reducing sugar and electrolyte extravasation values were found for bananas harvested at 16 weeks. Conclusion: Bunch harvest age had a direct influence on post-harvest quality of bananas ‘Prata-Anã’. Fruits from 16-week bunches were superior in physical and chemical characteristics compared to other ages, meaning a longer post-harvest life.

show abstract

“…Another factor contributing to the reduction of weight loss in grapes is the use of packaging that promotes a modified atmosphere and limited gas exchange because of the polymer properties acting as a barrier that are essential for preserving fruit metabolism (Siqueira et al, 2017). These packages are known as plastic film bags and primarily prevent CO2 from leaving and O2 from entering.…”

Section: Introductionmentioning

confidence: 99%

Fuzzy Modeling for Rapid Cooling of Table Grapes in Different Plastic Film Bags

et al. 2022

View full text Add to dashboard Cite

Rapid cooling is necessary to remove heat from fruit; however, it directly affects the water loss of grapes under certain conditions. Fuzzy logic is an important theory for analyzing results as it simplifies the assimilation of the phenomena through refined adjustments, allowing the prediction of the weight loss of fruits in relation to rapid cooling conditions. The objective of this study was to develop a fuzzy model that could predict weight loss as a function of the rapid cooling of table grapes in different plastic film bags. Modeling was performed using three types of plastic film bags (micro-perforated, macro-perforated, and non-perforated) at three levels of palletization (lower, intermediate, and upper), arranged in an experimental design in randomized blocks, in a 3 × 3 factorial scheme, with three blocks. The influence of the relative humidity and amplitude of humidity on the variable weight loss percentage of the Arra 15 grape variety was measured. The average percentage error of the fuzzy model was 9.78%. The intermediate level alone showed an error of 4.02%. Thus, the developed fuzzy model provided a good prediction of the weight loss of table grapes.

show abstract

Modified atmosphere together with refrigeration in the conservation of bananas resistant to black Sigatoka

Cited by 5 publications

References 2 publications

Physicochemical characteristics of unripe and ripe banana ‘FHIA 18’ submitted to phosphorus fertilizer over three production cycles

Physicochemical characteristics of unripe and ripe banana ‘FHIA 18’ submitted to phosphorus fertilizer over three production cycles

Influence of Different ‘Prata-Anã’ Banana Bunch Ages on Post-Harvest Quality

Fuzzy Modeling for Rapid Cooling of Table Grapes in Different Plastic Film Bags

Contact Info

Product

Resources

About