Performance during post-harvest storage of banana cv. 'prata', 'maçã' and 'nanica' exposed to physical and chemical treatments

Detalhes bibliográficos
Autor(a) principal: Coelho,Silvia R. M.
Data de Publicação: 2011
Outros Autores: Werner,Simone S., Poncio,Anna P., Ferreira,Letícia, Nóbrega,Lúcia H. P.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Engenharia Agrícola
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162011000400011
Resumo: Banana is the most consumed fruit in the world and Brazil is the second largest producer. Despite its global position, Brazil has an average of 40% losses during the post-harvest period. So, this experiment aimed at evaluating the efficiency of post-harvest treatments to improve the storage of banana cultivars cv. 'Prata', 'Maçã' and 'Nanica'. The fruits were acquired at CEASA with green peel, and were submitted to six different treatments: T- immersion in drinking water for 3 minutes (control), H3 - hot water (50 °C for 3 minutes), H8 - hot water (50 °C for 8 minutes), HP - immersion in hypochlorite 0.2% for 3 minutes, OS - immersion in soybean oil 10% for 3 minutes, and OM - immersion in mineral oil 10% for 3 minutes. The fruits were stored at room temperature at about 21 °C for 14 days and evaluated in three periods (1, 7 and 14 days) comparing peel color, flesh/peel ratio, titratable acidity (TA), soluble solids (SS), SS/TA ratio, and pH. The fruits of cv. 'Prata' and 'Maçã' submitted to the treatments H3, H8 and HP ripened at the same time as the control for peel color, which showed increased soluble solids, flesh/peel ratio, acidity and a decrease in pH. On the other hand, the cv. 'Nanica' did not respond significantly different when compared to the applied treatments and the control. The fruits treated with OM and OS were kept green for a longer time for the cultivars 'Prata' and 'Nanica', but there were some changes on peel color due dark spots in 'Prata' banana and a softening aspect in 'Nanica', indicating some level of toxicity of these treatments. Fruits of the 'Maçã' cultivar continued green with the application of mineral oil, without toxicity symptoms. In conclusion, the treatments applied did not show any advantage for storage of these fruits.
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spelling Performance during post-harvest storage of banana cv. 'prata', 'maçã' and 'nanica' exposed to physical and chemical treatmentspost-harvest lossripeningMusa spBanana is the most consumed fruit in the world and Brazil is the second largest producer. Despite its global position, Brazil has an average of 40% losses during the post-harvest period. So, this experiment aimed at evaluating the efficiency of post-harvest treatments to improve the storage of banana cultivars cv. 'Prata', 'Maçã' and 'Nanica'. The fruits were acquired at CEASA with green peel, and were submitted to six different treatments: T- immersion in drinking water for 3 minutes (control), H3 - hot water (50 °C for 3 minutes), H8 - hot water (50 °C for 8 minutes), HP - immersion in hypochlorite 0.2% for 3 minutes, OS - immersion in soybean oil 10% for 3 minutes, and OM - immersion in mineral oil 10% for 3 minutes. The fruits were stored at room temperature at about 21 °C for 14 days and evaluated in three periods (1, 7 and 14 days) comparing peel color, flesh/peel ratio, titratable acidity (TA), soluble solids (SS), SS/TA ratio, and pH. The fruits of cv. 'Prata' and 'Maçã' submitted to the treatments H3, H8 and HP ripened at the same time as the control for peel color, which showed increased soluble solids, flesh/peel ratio, acidity and a decrease in pH. On the other hand, the cv. 'Nanica' did not respond significantly different when compared to the applied treatments and the control. The fruits treated with OM and OS were kept green for a longer time for the cultivars 'Prata' and 'Nanica', but there were some changes on peel color due dark spots in 'Prata' banana and a softening aspect in 'Nanica', indicating some level of toxicity of these treatments. Fruits of the 'Maçã' cultivar continued green with the application of mineral oil, without toxicity symptoms. In conclusion, the treatments applied did not show any advantage for storage of these fruits.Associação Brasileira de Engenharia Agrícola2011-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162011000400011Engenharia Agrícola v.31 n.4 2011reponame:Engenharia Agrícolainstname:Associação Brasileira de Engenharia Agrícola (SBEA)instacron:SBEA10.1590/S0100-69162011000400011info:eu-repo/semantics/openAccessCoelho,Silvia R. M.Werner,Simone S.Poncio,Anna P.Ferreira,LetíciaNóbrega,Lúcia H. P.eng2011-09-22T00:00:00Zoai:scielo:S0100-69162011000400011Revistahttp://www.engenhariaagricola.org.br/ORGhttps://old.scielo.br/oai/scielo-oai.phprevistasbea@sbea.org.br||sbea@sbea.org.br1809-44300100-6916opendoar:2011-09-22T00:00Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)false
dc.title.none.fl_str_mv Performance during post-harvest storage of banana cv. 'prata', 'maçã' and 'nanica' exposed to physical and chemical treatments
title Performance during post-harvest storage of banana cv. 'prata', 'maçã' and 'nanica' exposed to physical and chemical treatments
spellingShingle Performance during post-harvest storage of banana cv. 'prata', 'maçã' and 'nanica' exposed to physical and chemical treatments
Coelho,Silvia R. M.
post-harvest loss
ripening
Musa sp
title_short Performance during post-harvest storage of banana cv. 'prata', 'maçã' and 'nanica' exposed to physical and chemical treatments
title_full Performance during post-harvest storage of banana cv. 'prata', 'maçã' and 'nanica' exposed to physical and chemical treatments
title_fullStr Performance during post-harvest storage of banana cv. 'prata', 'maçã' and 'nanica' exposed to physical and chemical treatments
title_full_unstemmed Performance during post-harvest storage of banana cv. 'prata', 'maçã' and 'nanica' exposed to physical and chemical treatments
title_sort Performance during post-harvest storage of banana cv. 'prata', 'maçã' and 'nanica' exposed to physical and chemical treatments
author Coelho,Silvia R. M.
author_facet Coelho,Silvia R. M.
Werner,Simone S.
Poncio,Anna P.
Ferreira,Letícia
Nóbrega,Lúcia H. P.
author_role author
author2 Werner,Simone S.
Poncio,Anna P.
Ferreira,Letícia
Nóbrega,Lúcia H. P.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Coelho,Silvia R. M.
Werner,Simone S.
Poncio,Anna P.
Ferreira,Letícia
Nóbrega,Lúcia H. P.
dc.subject.por.fl_str_mv post-harvest loss
ripening
Musa sp
topic post-harvest loss
ripening
Musa sp
description Banana is the most consumed fruit in the world and Brazil is the second largest producer. Despite its global position, Brazil has an average of 40% losses during the post-harvest period. So, this experiment aimed at evaluating the efficiency of post-harvest treatments to improve the storage of banana cultivars cv. 'Prata', 'Maçã' and 'Nanica'. The fruits were acquired at CEASA with green peel, and were submitted to six different treatments: T- immersion in drinking water for 3 minutes (control), H3 - hot water (50 °C for 3 minutes), H8 - hot water (50 °C for 8 minutes), HP - immersion in hypochlorite 0.2% for 3 minutes, OS - immersion in soybean oil 10% for 3 minutes, and OM - immersion in mineral oil 10% for 3 minutes. The fruits were stored at room temperature at about 21 °C for 14 days and evaluated in three periods (1, 7 and 14 days) comparing peel color, flesh/peel ratio, titratable acidity (TA), soluble solids (SS), SS/TA ratio, and pH. The fruits of cv. 'Prata' and 'Maçã' submitted to the treatments H3, H8 and HP ripened at the same time as the control for peel color, which showed increased soluble solids, flesh/peel ratio, acidity and a decrease in pH. On the other hand, the cv. 'Nanica' did not respond significantly different when compared to the applied treatments and the control. The fruits treated with OM and OS were kept green for a longer time for the cultivars 'Prata' and 'Nanica', but there were some changes on peel color due dark spots in 'Prata' banana and a softening aspect in 'Nanica', indicating some level of toxicity of these treatments. Fruits of the 'Maçã' cultivar continued green with the application of mineral oil, without toxicity symptoms. In conclusion, the treatments applied did not show any advantage for storage of these fruits.
publishDate 2011
dc.date.none.fl_str_mv 2011-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162011000400011
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dc.language.iso.fl_str_mv eng
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dc.relation.none.fl_str_mv 10.1590/S0100-69162011000400011
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.publisher.none.fl_str_mv Associação Brasileira de Engenharia Agrícola
publisher.none.fl_str_mv Associação Brasileira de Engenharia Agrícola
dc.source.none.fl_str_mv Engenharia Agrícola v.31 n.4 2011
reponame:Engenharia Agrícola
instname:Associação Brasileira de Engenharia Agrícola (SBEA)
instacron:SBEA
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collection Engenharia Agrícola
repository.name.fl_str_mv Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)
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