One of the biggest problems faced by banana growers is to determine the most appropriate harvest time. This study aimed to evaluate the post-harvest conservation of 'Prata-Anã' bananas harvested at 16, 17, 18, 19 and 20 weeks after the inflorescence emergence and subjected to 25 days of cold storage at the temperature of 13.5 ºC (± 1 ºC) and 90 % (± 5 %) of relative humidity. The bananas harvested at 19 and 20 weeks after the inflorescence emergence showed a more advanced maturity stage after 25 days of cold storage at 13.5 ºC. The bananas showed an increase in the content of soluble solids, as well as sugars, during the evaluations, after withdrawal from the cold room. Regardless of the fruit age, there was a decrease in the pH values over the 9 days of evaluation, after the 25-day storage period. The fruits at the ages of 19 and 20 weeks presented, on average, starch contents lower than those of the fruits with 16, 17 and 18 weeks. Fruits at the ages of 19 and 20 weeks showed higher extravasation levels on the second day of evaluation. Both the fruit harvest time and storage temperature directly influenced the post-harvest conservation and the physical and chemical characteristics of the 'Prata-Anã' bananas.

The umbuzeiro is a native Brazilian semi-arid plant with great agroindustrial potential. The characterization of the fruit, as well as the development or improvement of technologies for value aggregation are fundamental for its conservation, dissemination and culinary expansion. The objective was to characterize physically and chemically fruits of umbu and to define the access with greater commercial potential. A completely randomized design was used, with 10 replications, in a total of 4 accessions of umbuzeiro. The fruits were selected prioritizing uniformity of fruit size and maturation stage. Fruit peel color was analyzed; diameter and length; mass of the fruit, the bark, the pulp and the seed; firmness of the fruit, soluble solids contents; pH; titratable acidity and solids/acidity ratio. The values of the pulp yield and the technological index were determined. Significance was verified for all variables, except for soluble solids and pH. The average value of the titratable acidity was 1.3 mg of citric acid 100 mL-1 of juice. The diameter of the fruits varied between 4.0 and 4.5 cm. Fruit mass varied from 33.00 to 43.62 g and access to EPAMIG-C06 was the heaviest. The accesses EPAMIG-C06 and EPAMIG-C18 presented the highest technological index. Based on the results, it was concluded that the accesses present potential to the pulp industry due to the size and characteristics of the fruits. The umbu accesses under study presented small variation for solubility and pH. For in natura consumption and/or processing, the access EPAMIG-C06 stands out due to attributes of commercial interest.

The objective of the present study was to determine the best phosphite source and concentration to control anthracnose and its effects on the physical and chemical characteristics of ‘Prata-anã’ banana. Bouquets of banana fruits were immersed in solutions containing different formulations of copper phosphite FCu1 (4% Cu + 20% P2O5), FCu2 (4% Cu + 22% P2O5) at concentrations of 0.5; 1.0, 1.5- and 2.0-mL L-1 and potassium phosphite FK (42% P2O5 + 27.7% K2O) at concentrations of 0.5; 1.0, 1.5 and 2.0 mg L-1. Controls consisted of the application of pure water and Imazalil application (0.5 mL. L-1). Subsequently, anthracnose incidence and severity were evaluated every three days. The physical and chemical characteristics of fruits were evaluated at the end of the anthracnose intensity evaluation. The experimental design used was completely randomized. The results showed that the different phosphite sources FCu1, FCu2 and FK at the concentrations tested were not effective in controlling anthracnose. The physical and chemical characteristics of fruits were influenced by the different phosphite sources and concentrations applied. Fresh fruit mass loss is proportional to the applied phosphite concentration.

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.

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.