STORAGE AND MATURATION OF BANANA (Musa sp.) “PRATA” CULTIVAR IN POLYETHYLENE BAGS CONTAINING ETHYLENE ABSORBENT

• Autor(a) principal: Zica, Lincoln F.
• Data de Publicação: 2007
• Outros Autores: Brune, Walter
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Pesquisa Agropecuária Tropical (Online)
• Texto Completo: https://revistas.ufg.br/pat/article/view/1938

This experiment had as its objective the study of an adequate way to conserve the banana “Prata” (Musa sp). in order to meet conditions of the national market. Poliethylene packaging from the producer to the consumer. For this, the following treatments were used: no packaging, perforated plastic, imperforated plastic containing an absorvent, imperforated plastic, imperforated plastic containing an absorvent. The treated banana were stored in a container with a constant temperature of 22 ± 1°C and a relative humidity of 90 ± 3%. Once a day a reading was taken of the skin color and the room was ventilated. With the help of statistical analysis of the obtained data the following were concluded: 1. The use of the ethylene, absorbent, inside the imperforated plastic container delays the outset of maturation, but it does not prevent the fruits from becoming spoiled and therefore, unusable to the consumer. 2. The best packing found, to be used from producer to consumer, was perforated plastic without the ethylene, absorbent. It allows a gain of approximately five days for conservation at the 22° C temperature.