Caracterização de acessos de bananeira com base na concentração de compostos funcionais

Amorim, Édson Perito; Cohen, Kelly; Amorim, Vanusia Batista de Oliveira; Paes, N. S.; Sousa, H. N. e; Santos-Serejo, Janay Almeida dos; Silva, Sebastião de Oliveira e

doi:10.1590/s0103-84782011005000042

Cited by 11 publications

(7 citation statements)

References 19 publications

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“…; among triploids, the means were 3.05 µg g -1 (AAA), 9.31 µg g -1 (AAB) and 3.15 µg g 1 (ABB) [23]. These values are similar to those of the present study with bananas 'Prata-Anã' in group AAB.…”

Section: Resultssupporting

confidence: 89%

Physiological and Biochemical Responses of Banana ‘Prata-Anã’ Subjected to Hydrothermal Treatment

Pinheiro

Mizobutsi

Aguiar

et al. 2019

JEAI

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Objective: The objective of this study was to assess the effect of hydrothermal treatment applied to banana ‘Prata-Anã’ before refrigerated storage. Study Design: The employed experimental design was the completely randomized type (CRD) and composed of 4 repeats with 4 fruits, in a 5 x 4 +1 factorial scheme, with five storage days (days 1, 2, 3, 4 and 5) at 25°C after removal from the refrigerated chamber, four immersion temperatures and one control (fruits without hydrothermal treatment). Study Location and Duration: The experiment was conducted in the Post-Harvest Physiology Laboratory of the State University of Montes Claros between March and June 2017. Methodology: The bananas were harvested and separated into 4-fruit bouquets, which were immersed in water at 50, 52, 54 and 56°C for 2 minutes; fruits without hydrothermal treatment were used as control. Each bouquet was placed in polyolefin membrane packs that were then contained in boxes and stored in chambers at 10oC and RH of 80% for 25 days. After the 25 days, the fruits were taken out of the chamber and stored at 25oC. During the 25oC storage, physical and chemical analyses were performed. Results: On the day of removal from the refrigerated chamber, all bananas, regardless of treatment, presented a yellowish color. The temperature of 56oC resulted in greater fresh mass loss and higher solute extravasation values. Lower chilling index values and higher vitamin C values were found as the immersion temperature increased. Conclusion: The full ripening process of banana ‘Prata-Anã’ occurred after removal from the refrigerated chamber in all hydrothermal treatments and with lower chilling index values.

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Section: Resultssupporting

confidence: 89%

Physiological and Biochemical Responses of Banana ‘Prata-Anã’ Subjected to Hydrothermal Treatment

Pinheiro

Mizobutsi

Aguiar

et al. 2019

JEAI

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“…'Terrinha' also showed high carotenoid concentration, which was 14 times higher than that found in 'Caipira', and nine times higher than the concentration found in 'Marmelo', which resulted from high á-carotene and â-carotene concentrations. Amorim et al (2011) evaluated 62 banana accessions in Brazil -including improved and wild diploids, triploids and tetraploid hybrids -and found total carotenoid concentration ranging from 140 (AAA genotypes) to 1924 µg (100 g FM -1 ) (AAB genotypes). The lowest concentration was found in 'Caipira'.…”

Section: Resultsmentioning

confidence: 99%

Carotenoids in the pulp and peel of bananas from 15 cultivars in two ripening stages

et al. 2018

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Este estudo objetivou caracterizar a dinâmica, além das mudanças estruturais e florísticas em uma comunidade arbAvaliou-se a ocorrência e aconcentração de carotenoides na polpa e na casca dos frutos de 14 cultivares de bananeira e um de plátano em dois estádios de maturação. Luteína, α-caroteno, β-caroteno, β-criptoxantina e licopeno foram quantificados por cromatografia líquida de alta eficiência (CLAE), carotenoides totais por espectrofotometria. Na polpa verde, a banana 'Ouro' destacou-se com concentração de luteína 13 vezes maior que a da 'Marmelo'. Para α-caroteno e β-caroteno, o plátano 'Terrinha' se destacou com concentração média de 1.195,30 e 1.126,11 µg (100 g MF -1 ), respectivamente. Os carotenoides totais oscilaram de 159,66 a 2.553,51 µg (100 g MF -1 ), para 'Caipira' e 'Terrinha', respectivamente. Na polpa madura, houve acréscimo de 36% no teor médio de luteína em relação à polpa verde e redução de 7,3 e 8,5% nos teores médios de α-caroteno e de β-caroteno, respectivamente. A concentração média de carotenoides totais na polpa madura foi 17% superior à da polpa verde. Na casca verde houve predominância da luteína, embora a 'Terrinha' tenha se destacado com concentrações de α-caroteno e β-caroteno superior às dos demais cultivares. A concentração de luteína praticamente não se alterou com o amadurecimento dos frutos, no entanto houve discreta redução nas concentrações de α-caroteno e β-caroteno.Palavras-chave: Musa spp.; provitamina A; luteína; α-caroteno; β-caroteno. ABSTRACT RESUMOCarotenoids in the pulp and peel of bananas from 15 cultivars in two ripening stages 1 The current study aims to evaluate the occurrence and concentration of carotenoids in the pulp and peel of 14 banana and one plantain cultivars in two ripening stages. We analyzed the occurrence and content of lutein, α-carotene, β-carotene, β-cryptoxanthin, and lycopene -by high performance liquid chromatography with UV-visible detection, the content of total carotenoids by spectrophotometry. In the unripe pulp, the 'Ouro' cultivar stood out with lutein concentration 13 times higher than that of the 'Marmelo'. As for á-carotene and β-carotene, 'Terrinha' plantain stood out with mean concentration of 1195.30 and 1126.11 µg (100 g MF -1 ), respectively. Total carotenoids ranged from 159.66 to 2553.51 µg (100 g MF -1 ) in 'Caipira' and 'Terrinha', respectively. In the ripe pulp there was 36% increase in the lutein content in comparison to the unripe pulp and there was 7.3 and 8.5% reduction in α-carotene and β-carotene levels, respectively. The total carotenoid concentration in the ripe pulp was 17% higher than that found in the unripe pulp. The unripe peel showed lutein predominance, although 'Terrinha' stood out with higher α-carotene and µ-carotene concentrations than those found in the other cultivars. Lutein concentration hardly changed due to fruit ripening; however, there was slight reduction in α-carotene and β-carotene concentrations.

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“…These results are in line with those of Viana et al (2013), who found a range from 1.20 µg g -1 to 2.62 µg g -1 , in improved and commercial genotypes. In turn, Amorim et al (2011b) observed wide variation in 61 banana genotypes, with total carotenoids ranging between 1.18 µg g -1 (Champa Madras) and 19.24 µg g -1 (Saney). The authors also found that…”

Section: Genotypementioning

confidence: 97%

Physicochemical and sensorial quality of banana genotypes

Reis

Viana

Jesus

et al. 2016

Pesqui. Agropecu. Trop.

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Despite the diversity of banana varieties in Brazil, only a few cultivars have the proper agronomic traits and fruit quality for commercial exploitation. This study aimed at evaluating the physicochemical traits and sensorial acceptance of banana genotypes, in order to identify those with potential for commercial growing. Six improved banana genotypes were assessed (BRS Maravilha, PC 0101, FHIA 18, TM 2803, YB 4203 and BRS Caipira), as well as three commercial cultivars (Grand Naine, Pacovan and Prata Anã). Analyses of peel and pulp color, peel thickness, pulp yield, moisture, pH, soluble solids, titratable acidity, total carotenoids and sensorial acceptance were performed. The BRS Maravilha, FHIA 18, YB 4203 and BRS Caipira genotypes presented physicochemical traits similar to the Grand Naine, Pacovan and Prata Anã commercial cultivars. The BRS Maravilha and TM 2803 genotypes had sensorial acceptance similar to the Prata Anã and Grand Naine cultivars, and are therefore promising for commercial growing, with the advantage of being resistant to the black Sigatoka and Panama disease.

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Caracterização de acessos de bananeira com base na concentração de compostos funcionais

Cited by 11 publications

References 19 publications

Physiological and Biochemical Responses of Banana ‘Prata-Anã’ Subjected to Hydrothermal Treatment

Physiological and Biochemical Responses of Banana ‘Prata-Anã’ Subjected to Hydrothermal Treatment

Carotenoids in the pulp and peel of bananas from 15 cultivars in two ripening stages

Physicochemical and sensorial quality of banana genotypes

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