SciELO - Scientific Electronic Library Online

 
vol.24 issue1Quality of early dwarf cashew peduncles from plants cultivated under irrigation and different management and spacing systemsOccurrence of aphids damaging mango (Mangifera indica L.), in the São Francisco Valley author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Revista Brasileira de Fruticultura

Print version ISSN 0100-2945On-line version ISSN 1806-9967

Abstract

MATSUURA, FERNANDO CÉSAR AKIRA URBANO; CARDOSO, RICARDO LUÍS  and  RIBEIRO, DÁRIO ELOY. Sensorial quality of banana fruits from hybrids of Pacovan cultivar. Rev. Bras. Frutic. [online]. 2002, vol.24, n.1, pp.263-266. ISSN 0100-2945.  http://dx.doi.org/10.1590/S0100-29452002000100058.

This work aimed to evaluate the sensory acceptance of PV03-44 and PV03-76 hybrids obtained from the Pacovan cultivar, selected at Embrapa Cassava and Tropical Fruit Crops. The odor, flavor, texture and color attributes were evaluated, using the acceptance test (9-point hedonic scale). Fruit samples were evaluated as 1.5 cm thick slices. Analyses of pH, total soluble solids, total titratable acidity, total and reducing sugars and starch contents were carried out. The fruits showed values from 4.3 to 4.5 for pH, 22.2 to 27.4% for total soluble solids, 0.53 to 0.64% for total titratable acidity, 15.0 to 24.3% for total sugars, 10.7 to 12.4% for reducing sugars, and 2.1 to 3.2% for starch content. The results of sensorial analyses of the Pacovan cultivar showed higher values for flavor, texture and color (7.0, 6.8 and 7.8, respectively). The PV03-76 and PV03-44 hybrids presented similar results, which were lower than the Pacovan cultivar for flavor and color attributes. The fruits of the hybrids studied have regular sensorial acceptance, except for the color.

Keywords : banana; Musa spp.; odor; flavor; texture; color.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License