Aplicação em pré-colheita de cloreto de cálcio no controle do despencamento natural dos frutos de bananeira 'FHIA-18'

Pereira, Marlon Cristian Toledo; Salomão, Luiz Carlos Chamhum; Santos, Rayane Carneiro dos; Silva, Sebastião de Oliveira e; Cecon, Paulo Roberto; Nietsche, Sílvia

doi:10.1590/0103-8478cr20131457

Cited by 6 publications

(6 citation statements)

References 15 publications

(15 reference statements)

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“…The highest firmness observed in the second production cycle can be attributed to climatic conditions and fruit nutrient availability, which vary throughout the cycles. According to Pereira et al (2015), fruits with greater firmness are less susceptible to plummeting. Therefore, the increase in this variable is interesting, especially in relation to 'FHIA 18', which present problems with the natural fruits' detachment.…”

Section: Physicochemical Characterization From Ripe Fruits Of Bananamentioning

confidence: 99%

“…is one of the most important fruit crops of the world. In Brazil, the fruit production is mainly concentrated in cultivars belonging to Prata and Cavendish groups, which have high productive potential, but are susceptible to fungal diseases that are major threats to crops (Pereira et al, 2015). Therefore, other banana genotypes have been recommended, such as the 'FHIA 18', a tetraploid hybrid (AAAB) developed from crosses between Prata Anã cultivar by the Honduran Foundation for Agricultural Research (FHIA).…”

Section: Introductionmentioning

confidence: 99%

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

Bolfarini

Souza

Putti

et al. 2020

SCA

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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...

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Section: Physicochemical Characterization From Ripe Fruits Of Bananamentioning

confidence: 99%

Section: Introductionmentioning

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

“…Due to high perishability, particularly during ripening of fruits, changes in various biochemical components like carbohydrate composition, cell wall adhesion, formation of volatile compounds and chlorophyll degradation take place which ultimately lead to weakening of fingers and detachment from its stalk. Fiber content, structure of the cell wall and degradation of the macromolecular constituents of the cell wall are the factors that lead to rupture of pedicel (Pereira et al, 2015;Castricini et al, 2015) [13,3] . It was also observed that dropping may occur due to the faster degradation in amount of structural components of cell walls from parenchyma cells (Mbeguie et al, 2009) [8] .…”

Section: Introductionmentioning

confidence: 99%

Finger drop: A major concern for storability, post harvest quality and marketing of banana

Behera¹,

Neog²

2020

Int. J. Chem. Stud.

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Physico-chemical changes that occur during ripening affect the post harvest quality and shelf life of banana fruits. Finger drop is a major post harvest physiological disorder that deteriorates the quality of banana particularly in cultivars having genome "A". Enzyme activity was found responsible for this disorder. Various practices including application of chemicals and growth regulators have been adopted to check this disorder and to improve quality of banana during storage. Research works pertaining to the cause, symptoms and prescribed solutions have been reviewed in this paper.

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“…Physical, chemical and physicochemical transformations are the main causes of quality loss during storage. Thus, the storage carried out in a suitable way becomes of great value so that such transformations do not harm the commercialization, as well as the use of post-harvest technology that allows to preserve the quality of the fruits (PEREIRA et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Post-harvest quality of bananas Prata-anã and Nanica after application of exogenous ethylene in maturation

Nobre¹,

Lucena

Gomes

et al. 2018

Rev. Bras. Frutic.

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The objective of this study was to evaluate the post-harvest quality of bananas (Musa x paradisiaca L.) Prata-anã and Nanica after application of exogenous ethylene (C2H4) during maturation. Bananas of Prata-anã cultivar were harvested 18 weeks after the anthesis (WAA) and those of Nanica cultivar with 13 WAA. After harvest, the fruits were submitted to 0, 1, 2, 3, 4 and 5 applications of 15 mL of ethyl-5/m3 in refrigeration chambers at 15ºC and later stored at room temperature (24 to 28ºC) and refrigerated at 15°C for 10 days. Peel color, fresh weight loss, firmness, total soluble solids, total bark chlorophyll, total bark and pulp carotenoids were evaluated at 0, 3, 4, 7 and 10 days after harvest (DAH). The Assistat program was used in statistical analysis. Among the storage conditions, fruits kept under refrigeration had a longer shelf life. The Prata-anã cultivar was superior to Nanica, presenting maturation indexes ideal for transport and commercialization, evaluated for the interactions of storage temperature, ethylene (C2H4) applications and storage time. It was concluded that the banana Prata-anã requires 3 and Nanica 4 applications of ethyl, for the harvest with 18 and 13 weeks, respectively, in order to promote a fast and uniform maturation.

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Aplicação em pré-colheita de cloreto de cálcio no controle do despencamento natural dos frutos de bananeira 'FHIA-18'

Abstract: RESUMO O objetivo deste trabalho foi avaliar o efeito da aplicação de CaCl 2 em pré-colheita, em diferentes doses e épocas no controle do despencamento natural de frutos da

Cited by 6 publications

References 15 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

Finger drop: A major concern for storability, post harvest quality and marketing of banana

Post-harvest quality of bananas Prata-anã and Nanica after application of exogenous ethylene in maturation

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