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vol.37 issue1PHYSICAL, CHEMICAL AND NUTRITIONAL CHARACTERIZATION OF PINK PITAYA OF RED PULPPREHARVEST CONTROL OF ‘ROYAL GALA’ APPLE FRUIT MATURATION BY THE INHIBITION OF ETHYLENE ACTION OR SYNTHESIS author indexsubject indexarticles search
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Revista Brasileira de Fruticultura

Print version ISSN 0100-2945

Abstract

CASTRICINI, ARIANE et al. POSTHARVEST AND SENSORY CHARACTERIZATION OF BANANA GENOTYPES TYPE PRATA. Rev. Bras. Frutic. [online]. 2015, vol.37, n.1, pp.27-37. ISSN 0100-2945.  https://doi.org/10.1590/0100-2945-058/14.

ABSTRACT

The north of Gerais is a major producer of irrigated ‘Prata Anã’ banana, which is highly susceptible to fusarium wilt. The use of resistant genotypes is an alternative, but the fruits have to present characteristics similar to the ‘Prata Anã’, to achieve better consumer acceptance. This study aimed at characterizing fruits in postharvest, and identifying consumer preference and intention to purchase ‘Prata’ banana genotypes. The banana genotypes: ‘Prata Anã’, ‘BRS Platina’ and ‘Fhia-18’ were characterized at the point of harvest (green) and when ripe (stage six of maturity), through chemical, physical and sensory evaluations. When green, the ‘BRS Platina’ had higher fresh weight and size than ‘Fhia-18’ and ‘Prata Anã’. Fruits of ‘Fhia-18’ had the green color of the skin more intense than ‘Prata Anã’ and ‘BRS Platina’. When ripe, ‘BRS Platina’ was firmer, but with the same dropping resistance of ‘Fhia-18’ and higher than ‘Prata Anã’. ‘Fhia-18’ presented the yellow skin color lighter than ‘Prata Anã but as bright as the latter, and ‘BRS Platina’ had a stronger yellow skin. Bananas ‘Fhia-18’ had a higher titrable acidity, ‘Prata Anã’ had the highest soluble solids. The genotypes ‘Prata Anã’ and ‘BRS Platina’ were preferred and had a higher consumer intention to purchase. Participants in the study preferred ‘Prata Anã’ banana in fingers, and ‘BRS Platina’ and ‘Fhia-18’ in fingers, bouquet, and bunch. However, the majority of consumers stated that they would buy ‘Prata Anã’ banana in bouquet and ‘BRS Platina’ and ‘Fhia-18’ in bunch. When green the genotypes were similar to ‘Prata Anã’, and higher chemical and physical differences occurred when they were ripened.

Keywords : Musa sp; chemical and physical evaluation; appearance; consumer.

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