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

Abstract

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...

Hydrocolloid Coatings as a Pre-Frying Treatment in the Production of Low-Fat Banana Chips

“…The pulp of the fruits of the cultivar BRS Platina differed mainly in terms of a lower total sugar content, higher lipid content, and higher acidity (Table 2). Our results agree with those observed in other studies with the same cultivars and in pulps of unripe fruit of different banana cultivars [35][36][37][38][39][40][41]. Moisture is an important quality parameter that affects the efficiency of the process, the amount of fat absorbed, and the texture (hardness and crispiness) of the fried products.…”