Quality of bananas harvested at different development stages and subjected to cold storage

Santos, Thais Cristina dos; Aguiar, Flávia Soares; Rodrigues, Maria Luisa Mendes; Mizobutsi, Gisele Polete; Pinheiro, Juceliandy Mendes da Silva

doi:10.1590/1983-40632018v4851297

Cited by 5 publications

(5 citation statements)

References 17 publications

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“…10). The results found in this study are lower than those observed by Santos et al [26], who also reported an increase in total sugar values over the evaluation days, ranging from 4.05% to 25%. According to Silva et al [17], while amide is hydrolyzed, there is an increase in total sugar content, which makes fruits ripe and sweet.…”

Section: Resultscontrasting

confidence: 99%

Influence of Different ‘Prata-Anã’ Banana Bunch Ages on Post-Harvest Quality

Queiroz

Jesus

Aguiar

et al. 2019

JEAI

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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.

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Section: Resultscontrasting

confidence: 99%

Influence of Different ‘Prata-Anã’ Banana Bunch Ages on Post-Harvest Quality

Queiroz

Jesus

Aguiar

et al. 2019

JEAI

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“…Os resultados de SST também foram inferiores aos verificados por Vilete et al (2016), Araújo e Nassur (2017) e por Viana et al (2017), entretanto, foi superior aos encontrados por Castricini et al (2016) para as colheitas realizadas aos 90, 110 e 130 dias após a floração. Os SST são utilizados como uma medida indireta do teor de açúcar e aumentam com a maturação dos frutos, em decorrência de processos sintéticos ou degradação dos polissacarídeos (CHITARRA;CHITARRA 2005;SARMENTO et al, 2015;SANTOS et al, 2018). Segundo Hanson et al 2012, frutos com maiores teores de SST são mais desejáveis, pois promovem melhor sabor para o consumo, seja in natura, fritos, cozidos ou industrializados.…”

Section: Resultsunclassified

“…Os resultados deste parâmetro foram menores que os obtidos por Castricini et al (2015), que aferiram valores de 74,43 a 77,12 com diferentes idades de colheita e por Castricini et al (2016), que observaram médias de 70,43 a 72,96 com diferentes cultivares na época de colheita comercial e no estágio de maturação VI, indicando que a casca do fruto com tonalidade amarela foi mais brilhosa que a deste trabalho. Já para a cromaticidade, o valor médio ficou entre os 35,40 e 54,59 encontrados por estes autores, e acima dos obtidos por Santos et al (2018).…”

Section: Resultsunclassified

“…Os atributos de qualidade dos frutos, tanto físicos, como a cor e o tamanho (comprimento e diâmetro), quanto químicos, como pH, sólidos solúveis, acidez total titulável e Ratio, podem ser avaliados para expressar a qualidade póscolheita. Estas características podem ser afetadas por diversos fatores como a região produtora, condições edafoclimáticas, cultivar, práticas culturais adotadas, espaçamentos, idade do cacho ou do fruto na colheita e épocas de ceifa (CHITARRA;CHITARRA, 2005;CASTRICINI et al, 2016;ARAÚJO;NASSUR, 2017;SANTOS et al, 2018). Como estes e outros atributos de qualidade estão relacionadas com os diversos fatores supracitados, para cada condição de plantio, manejo e cultivar, obtêm-se características físico-químicas diferenciadas nas frutas.…”

Section: Introductionunclassified

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Qualidade Pós-Colheita De Banana, Cultivar D’angola, Produzida Em Rio Branco, Acre

Almeida¹,

Neto²,

Costa³

et al. 2019

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A bananeira é uma importante frutífera para o Brasil, pois gera emprego e renda tanto na zona rural quanto urbana. Estudos de qualidade físico-químicas dos frutos são importantes para os produtores, já que podem ser utilizados para definir a época de colheita adequada. Objetivou-se com este trabalho avaliar as características relacionadas à qualidade pós-colheita de banana, cv. D'angola, em diferentes épocas de colheita, produzidas nas condições de Rio Branco-AC. O experimento foi conduzido no Campo Experimental da Embrapa Acre, sendo utilizado delineamento em blocos casualizados com quatro tratamentos e cinco repetições. Os tratamentos foram compostos pelas épocas de colheita de fevereiro, março, abril e maio de 2014. Avaliou-se o comprimento e o diâmetro do fruto, a acidez total titulável (ATT), o teor de sólidos solúveis totais (SST), a relação SST/ATT (Ratio) e o potencial hidrogeniônico (pH), além da luminosidade (L*), cromaticidade (C*) e ângulo ºHue.

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“…The firmness loss in fruits is generally associated with the action of pectinolytic enzymes which leads to destabilization of the cell wall. According with [52], mean values of firmness can be found in banana cv. 'Prata-Anã' ranged from 32.8 N ~ 40 N at 25 days of refrigerated storage under 13.5 °C.…”

Section: The Role Of Hydrothermal Treatment and Cacl 2 In The Physicamentioning

confidence: 99%

The Hydrothermal Treatment Associated with Calcium Chloride Improve Banana cv. ‘Prata Gorutuba’ Quality Modulating Primary Metabolism

Paraizo

Jesus

Aguiar

et al. 2019

AFSJ

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The temperature is one of the most used techniques to maintain fruit quality over long time storage and consequently the fruit respiratory metabolism is directly influenced. The combined use of CaCl2 and hydrothermal treatment can be an important alternative to improve banana fruit quality and influences the ratio starch/sugar and consequently quality traits. Based on the hypothesis the calcium and hydrothermal works synergistically modulating banana primary metabolism and skin color changes. The starch content and chrome parameters were kept in higher values at 2% e 3% (w/v) of CaCl2. However, the fruit storage at control condition have shown lower fresh weight loss (%), followed by total soluble solids and sugars content. In addition, our study showed that, fruit firmness, titratable acidity, skin brightness and hue angle were not significantly influenced by the treatments. In the same vein, banana fruits when treated only by hydrothermal treatment maintained better postharvest quality trait when compared to the fruits of the hydrothermal treatment associated with calcium chloride. The hydrothermal treatment when together with CaCl2 cans influences in the banana fruit quality affecting skin color and primary metabolism such as sugar and starch content.

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Quality of bananas harvested at different development stages and subjected to cold storage

Cited by 5 publications

References 17 publications

Influence of Different ‘Prata-Anã’ Banana Bunch Ages on Post-Harvest Quality

Influence of Different ‘Prata-Anã’ Banana Bunch Ages on Post-Harvest Quality

Qualidade Pós-Colheita De Banana, Cultivar D’angola, Produzida Em Rio Branco, Acre

The Hydrothermal Treatment Associated with Calcium Chloride Improve Banana cv. ‘Prata Gorutuba’ Quality Modulating Primary Metabolism

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