Efeito de diferentes métodos de maturação sobre a qualidade da banana prata
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Diversitas Journal |
Texto Completo: | https://diversitasjournal.com.br/diversitas_journal/article/view/838 |
Resumo: | The marketable banana fruit is climatic and therefore has a short maturation period, which means shorter shelf life. Properly stored storage becomes of great value so that such transformations do not harm the commercialization of fruit. However, research is needed to provide more affordable maturation alternatives for smallholder and domestic consumption. Thus, the objective of this study was to evaluate the physical and physicochemical quality of silver banana submitted to different types of maturation. A completely randomized design with four treatments was used: CONT = environment temperature, CARB = carbide, SP = paper bag, and FOR = oven temperature, with five replications each. The fruits were collected on the same day and with the same green color. The variables analyzed were: total weight, pulp weight, shell thickness, pulp thickness, internal and external appearance; longitudinal and transverse lengths; total soluble solids (SST), total titratable acidity (TA) and SST / TA ratio. External and internal appearances were determined using a rating scale; the pulp TSS were measured in a digital refractometer; total weight and pulp weight with the aid of semi-analytical balance and acidity by titration. Carbide and bag maturation methods presented the best banana quality and shelf life. It is recommended to put the green bananas in bags to obtain higher quality ripe bananas than the other methods. |
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Efeito de diferentes métodos de maturação sobre a qualidade da banana prataThe marketable banana fruit is climatic and therefore has a short maturation period, which means shorter shelf life. Properly stored storage becomes of great value so that such transformations do not harm the commercialization of fruit. However, research is needed to provide more affordable maturation alternatives for smallholder and domestic consumption. Thus, the objective of this study was to evaluate the physical and physicochemical quality of silver banana submitted to different types of maturation. A completely randomized design with four treatments was used: CONT = environment temperature, CARB = carbide, SP = paper bag, and FOR = oven temperature, with five replications each. The fruits were collected on the same day and with the same green color. The variables analyzed were: total weight, pulp weight, shell thickness, pulp thickness, internal and external appearance; longitudinal and transverse lengths; total soluble solids (SST), total titratable acidity (TA) and SST / TA ratio. External and internal appearances were determined using a rating scale; the pulp TSS were measured in a digital refractometer; total weight and pulp weight with the aid of semi-analytical balance and acidity by titration. Carbide and bag maturation methods presented the best banana quality and shelf life. It is recommended to put the green bananas in bags to obtain higher quality ripe bananas than the other methods.O fruto comercializável da bananeira éclimatérico e por isso possui um período de maturação curto, o que significa menor tempo de conservação e pequeno shelf life. O armazenamento realizado de maneira adequada torna-se de grande valor para que tais transformações não prejudiquem a comercialização do fruto. Entretanto, são necessárias pesquisas visando fornecer alternativas mais accessíveis de maturação para o pequeno produtor e o consumo doméstico. Desta forma, o objetivo deste trabalho foi avaliar a qualidade física e físico-química da banana prata submetidas a diferentes tipos de maturação. Utilizou-se o delineamento experimental inteiramente casualizado, com quatro tratamentos, sendo: CONT= temperatura ambiente, CARB= carbureto, SP= saco de papel, e FOR= forno, com cinco repetições cada. Os frutos foram coletados no mesmo dia e com a mesma coloração verde. As variáveis analisadas foram: peso total, peso da polpa, espessura da casca, espessura da polpa, aparência interna e externa; comprimentos longitudinal e transversal; sólidos solúveis totais (SST), acidez total titulável (AT) e relação SST/AT. Asaparências externa e interna foram determinadas através de uma escala de nota; os SST da polpa foram aferidos em um refratômetro digital; o peso total e da polpacom o auxílio de balança semi-analítica e a acidez por titulação. Os métodos de maturação carbureto e sacola foram os que apresentaram bananas com melhores qualidades e tempo de vida útil. Recomenda-se colocar as bananas verdes em sacolas para obtenção de bananas maduras com qualidade superior aos demais métodos.Universidade Estadual de Alagoas - Eduneal2019-10-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://diversitasjournal.com.br/diversitas_journal/article/view/83810.17648/diversitas-journal-v4i3.838Diversitas Journal; v. 4 n. 3 (2019): Desenvolvimento Local, territorial e a colaboração da ciência; 1092-11042525-521510.17648/diversitas-journal-v4i3reponame:Diversitas Journalinstname:Universidade Estadual de Alagoas (UNEAL)instacron:UNEALporhttps://diversitasjournal.com.br/diversitas_journal/article/view/838/896Copyright (c) 2019 Karla Rayana de Oliveira Silva, Rafaele Cabral Barbosa, Wallysson Wagner Vilela Santos, Julyana Braga de Oliveira, Jenifer Sthephanie Araújo da Silva, Erika Valente de Medeiroshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantos, Wallysson Wagner VilelaSilva, Karla Rayana de Oliveira Barbosa, Rafaele CabralOliveira, Julyana Braga deSilva, Jenifer Sthephanie Araújo da Medeiros, Erika Valente de 2021-08-19T19:27:10Zoai:ojs.emnuvens.com.br:article/838Revistahttps://diversitasjournal.com.br/diversitas_journal/indexPUBhttps://www.e-publicacoes.uerj.br/index.php/muralinternacional/oairevistadiversitasjournal@gmail.com2525-52152525-5215opendoar:2023-01-13T09:46:58.241471Diversitas Journal - Universidade Estadual de Alagoas (UNEAL)false |
dc.title.none.fl_str_mv |
Efeito de diferentes métodos de maturação sobre a qualidade da banana prata |
title |
Efeito de diferentes métodos de maturação sobre a qualidade da banana prata |
spellingShingle |
Efeito de diferentes métodos de maturação sobre a qualidade da banana prata Santos, Wallysson Wagner Vilela |
title_short |
Efeito de diferentes métodos de maturação sobre a qualidade da banana prata |
title_full |
Efeito de diferentes métodos de maturação sobre a qualidade da banana prata |
title_fullStr |
Efeito de diferentes métodos de maturação sobre a qualidade da banana prata |
title_full_unstemmed |
Efeito de diferentes métodos de maturação sobre a qualidade da banana prata |
title_sort |
Efeito de diferentes métodos de maturação sobre a qualidade da banana prata |
author |
Santos, Wallysson Wagner Vilela |
author_facet |
Santos, Wallysson Wagner Vilela Silva, Karla Rayana de Oliveira Barbosa, Rafaele Cabral Oliveira, Julyana Braga de Silva, Jenifer Sthephanie Araújo da Medeiros, Erika Valente de |
author_role |
author |
author2 |
Silva, Karla Rayana de Oliveira Barbosa, Rafaele Cabral Oliveira, Julyana Braga de Silva, Jenifer Sthephanie Araújo da Medeiros, Erika Valente de |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Santos, Wallysson Wagner Vilela Silva, Karla Rayana de Oliveira Barbosa, Rafaele Cabral Oliveira, Julyana Braga de Silva, Jenifer Sthephanie Araújo da Medeiros, Erika Valente de |
description |
The marketable banana fruit is climatic and therefore has a short maturation period, which means shorter shelf life. Properly stored storage becomes of great value so that such transformations do not harm the commercialization of fruit. However, research is needed to provide more affordable maturation alternatives for smallholder and domestic consumption. Thus, the objective of this study was to evaluate the physical and physicochemical quality of silver banana submitted to different types of maturation. A completely randomized design with four treatments was used: CONT = environment temperature, CARB = carbide, SP = paper bag, and FOR = oven temperature, with five replications each. The fruits were collected on the same day and with the same green color. The variables analyzed were: total weight, pulp weight, shell thickness, pulp thickness, internal and external appearance; longitudinal and transverse lengths; total soluble solids (SST), total titratable acidity (TA) and SST / TA ratio. External and internal appearances were determined using a rating scale; the pulp TSS were measured in a digital refractometer; total weight and pulp weight with the aid of semi-analytical balance and acidity by titration. Carbide and bag maturation methods presented the best banana quality and shelf life. It is recommended to put the green bananas in bags to obtain higher quality ripe bananas than the other methods. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-10-03 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://diversitasjournal.com.br/diversitas_journal/article/view/838 10.17648/diversitas-journal-v4i3.838 |
url |
https://diversitasjournal.com.br/diversitas_journal/article/view/838 |
identifier_str_mv |
10.17648/diversitas-journal-v4i3.838 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://diversitasjournal.com.br/diversitas_journal/article/view/838/896 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Alagoas - Eduneal |
publisher.none.fl_str_mv |
Universidade Estadual de Alagoas - Eduneal |
dc.source.none.fl_str_mv |
Diversitas Journal; v. 4 n. 3 (2019): Desenvolvimento Local, territorial e a colaboração da ciência; 1092-1104 2525-5215 10.17648/diversitas-journal-v4i3 reponame:Diversitas Journal instname:Universidade Estadual de Alagoas (UNEAL) instacron:UNEAL |
instname_str |
Universidade Estadual de Alagoas (UNEAL) |
instacron_str |
UNEAL |
institution |
UNEAL |
reponame_str |
Diversitas Journal |
collection |
Diversitas Journal |
repository.name.fl_str_mv |
Diversitas Journal - Universidade Estadual de Alagoas (UNEAL) |
repository.mail.fl_str_mv |
revistadiversitasjournal@gmail.com |
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1797051276102467584 |