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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X

Abstract

NASCIMENTO JUNIOR, Baraquizio Braga do et al. Differences between Prata and Nanicão banana cultivars during ripening: physicochemical characteristics and volatile compounds. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.3, pp.649-658. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612008000300022.

Fresh green bananas [Nanicão (Musa sp., subgroup Cavendish) and Prata (Musa sp., subgroup Prata)] were studied during their ripening. Physical (firmness), physicochemical (pH, total titrable acidity and soluble solids) and chemical properties (sugars, phenolics and volatile compounds) were analyzed and showed significant differences (p < 0.05). Prata presented higher values of phenolic compounds, soluble solids, sugars and firmness than Nanicão. A method to quantify the emission of esters was developed by cryogenic headspace and gas chromatography. Acetates, butyrates, isobutyrates and isovalerates were predominant. Prata produced a higher volatile concentration than Nanicão, except for acetates. In most cases, the amount of volatiles increased continuously until peel browning, followed by a decrease or a plateau.

Keywords : bananas; ripening; volatiles; gas chromatography; quantitative evaluation.

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