‘Prata-Anã’ banana conservation at 12 °C and 14 °C under controlled atmosphere

Santos, Leandra Oliveira; Martins, Ramilo Nogueira; Castricini, Ariane; Rodrigues, Maria Geralda Vilela; Dias, Mário Sérgio Carvalho

doi:10.15361/1984-5529.2017v45n1p57-63

Cited by 5 publications

(5 citation statements)

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“…At the beginning, mean firmness values of 30 N were obtained, reaching values close to zero at the end of the storage period. Santos et al (2017) evaluated the conservation of 'Prata Anã' banana at 12 and 14°C and found firmness values similar to those obtained in this study, from 49.43 and 43.67 N on the first day of evaluation at 8.35 and 6.70 N at the end of the evaluation period, respectively. The ripening process of banana generates a series of physiological and biochemical changes in fruits, which include loss of pulp firmness, reduction of the starch content, resulting in an increase in the sugar content, as well as changes in fruit color and aroma, making fruits very perishable (NASCIMENTO JÚNIOR et al, 2008).…”

Section: Resultssupporting

confidence: 84%

Bagging time of ‘Prata-anã’ banana regarding anthracnose control

et al. 2019

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The aim of this work was to determine the bagging time of ‘Prata Anã’ banana in order to reduce anthracnose disease. Treatments consisted of protection of banana bunches with TNT bags at emission, 30, 60, 90 and 120 days after emission and of unpacked bunches. Fruits were collected, stored in refrigeration chamber (25 ± 1 °C and 80 ± 5% RH) and evaluated for anthracnose incidence and severity. The study design was completely randomized with six treatments, repeated over two years. Data were submitted to analysis of variance and Tukey test (p <0.05). The physical and chemical characteristics of stored fruits were evaluated every three days for 12 days. The study design was completely randomized with six treatments, four evaluation periods, repeated over two years. Results were submitted to analysis of variance and regression (p <0.05). The anthracnose incidence was reduced by up to 67% by bagging bunches at emission. Bunches bagged at emission and at the first month of development did not show anthracnose severity. Bagging bunches reduces anthracnose incidence and severity. The bagging time does not interfere with the physical and chemical characteristics of fruits.

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Section: Resultssupporting

confidence: 84%

Bagging time of ‘Prata-anã’ banana regarding anthracnose control

et al. 2019

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“…Os resultados de firmeza da polpa mostraram comportamento semelhante aos verificados por Santos et al (2017), quando avaliaram a conservação de banana 'Prata Anã' a 12 e 14 °C sob atmosfera controlada, observando-se firmeza da polpa de 6,83 e 2,45 N, respectivamente, no 35° dia de armazenamento. Para a variável espessura da casca, verificou-se declínio dos valores durante o período de armazenamento para os genótipos estudados (Figura 4A).…”

Section: Características Físicasunclassified

“…Avaliando a conservação de banana 'Prata Anã' a 12 e 14°C sob atmosfera controlada, Santos et al (2017) observaram teores de sólidos solúveis inferiores, com médias de 10,47 e 11,05 °Brix nas temperaturas de 12 e 14 °C, respectivamente, no 35° dia de armazenamento. A relação sólidos solúveis/acidez titulável é um índice representativo da medição isolada dos açúcares ou da acidez (Chitarra;Chitarra, 2005).…”

Section: ▪ Sólidos Solúveisunclassified

Vida útil pós-colheita de bananas ‘Prata’ armazenadas sob refrigeração

Batista

Souza

Costa

et al. 2021

RSD

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A banana é um fruto climatérico, necessitando portanto, de armazenamento refrigerado adequado. Objetivou-se avaliar a vida útil pós-colheita de bananas ‘Prata’ armazenadas sob refrigeração. Os frutos foram armazenados em câmara fria, durante 15 dias a 13 ± 4 ºC (85 ± 4% U.R.) seguido de 8 dias a 22 ± 4 ºC (85 ± 4% U.R.). Utilizou-se o delineamento inteiramente casualizado em esquema fatorial 3 x 8, sendo o primeiro fator (Prata Anã, Prata Catarina e Prata Rio) e o segundo os tempos (0, 5, 10, 15, 17, 19, 21 e 23) dias. A cada tempo analisadas: perda de massa, cor da casca, aparência externa, firmeza da polpa, espessura da casca, diâmetro da polpa, pH, acidez titulável, sólidos solúveis, relação SS/AT e açúcares solúveis totais. Utilizou-se estatística descritiva, aplicando média e desvio padrão proveniente de 3 repetições de 3 frutos por parcela. Os frutos do genótipo Prata Catarina apresentaram menor perda de massa e melhor aparência externa no 21° dia de armazenamento. Os genótipos Prata Anã e Prata Rio apresentaram metabolismo mais lento e acelerado, respectivamente, a 13 ºC, demonstraram comportamento fisiológico diferenciado quanto a cor da casca, firmeza da polpa, acidez titulável, sólidos solúveis e açúcares solúveis totais. Baseado na aparência externa, a vida útil pós-colheita dos frutos dos genótipos Prata Anã e Prata Rio foi de 19 dias (15 dias a 13 ºC e 4 dias a 22 ºC), do genótipo Prata Catarina foi de 21 dias (15 dias a 13 ºC e 6 dias a 22 ºC).

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“…Banana quality is extremely important for both export and domestic market, considering that product pricing takes this aspect into account (COSTA, AUGUSTO, REGO, 2014;SALOMÃO et al, 2016). Therefore, the use of harvest and post-harvest banana conservation technologies are strategies to assist producers, enabling the expansion of production volume and increasing competitiveness for both domestic and external markets (SANTOS et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Natural convection drying kinetics of ‘Prata’ and ‘D’água’ banana cultivars (Musa ssp) by nonlinear regression models

et al. 2019

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Banana is among fruits most planted in tropical countries and belongs to the fruit group most consumed in the world; however, banana needs proper conservation techniques. The aim of this study was to describe the drying kinetics of ‘Prata’ and ‘D’água’ banana cultivars at temperatures of 40 and 70°C, comparing the Henderson, STPE, Lewis, Page and Fick regression models, estimating the Absolute Drying Rate (ADR). Parameters were estimated with R and SAS Studio softwares, using for comparison and selection models of the R²aj, RSD and corrected Akaike Information Criteria. The Page and Fick models did not adjust, and the others presented good adjustment to data. The Henderson model was the most suitable to describe data of ‘Prata’ banana at both temperatures and ‘D’água’ banana at 70°C and Lewis at 40°C for this cultivar. The drying rate of ‘Prata’ banana at temperatures of 40 and 70°C were 0.00079 g of water/ min and 0.00400 g of water/min respectively and for ‘D’água’ banana, drying rates were 0.00111 g of water/min. and 0.00495 g of water/min., respectively. Using ADR, it was observed that in one third of the drying period, there was 70% of moisture loss at 70°C.

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‘Prata-Anã’ banana conservation at 12 °C and 14 °C under controlled atmosphere

Cited by 5 publications

References 3 publications

Bagging time of ‘Prata-anã’ banana regarding anthracnose control

Bagging time of ‘Prata-anã’ banana regarding anthracnose control

Vida útil pós-colheita de bananas ‘Prata’ armazenadas sob refrigeração

Natural convection drying kinetics of ‘Prata’ and ‘D’água’ banana cultivars (Musa ssp) by nonlinear regression models

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