Name: GISLANE CHAVES OLIVEIRA SILVARES
Type: MSc dissertation
Publication date: 11/01/2017
Advisor:
Name |
Role |
|---|---|
| Adelaide de Fatima Santana da Costa | Advisor * |
Examining board:
| Name |
Role |
|---|---|
| Adelaide de Fatima Santana da Costa | Advisor * |
| Diolina Moura Silva | Internal Examiner * |
| José Mauro de Souza Sabino | Co advisor * |
| Rogério Carvalho Guarçoni | External Examiner * |
Summary: Banana is one of the most consumed fruits in the world, and Brazil rank as fifth largest producer in the world. The great problem of Brazilian banana farming is the fruits quality standard coming from the harvest, which can cause a devaluation of this product in the intern market and the loss of opportunities for exporting this fruit. This work evaluated the influence in induce the post-harvest ripening may cause on fruits of banana genotypes and the physical-chemical characterization after the climatization. The first experiment, with and without ethylene, to evaluate the influence of ripening induction, were conducted in a randomized block design with four replicates in the 2x2 factorial scheme, using two cultivars, Pratinha and Pacovan, and two periods of fruit analysis , After harvest: ripe (completely yellow - E1) and good for consumption (E2). Evaluated characteristics: evolution of ripening, weight loss, firmness of the pulp, soluble solids content, pH, titratable acidity (ATT) and ratio (SS/ATT). In the second experiment, to characterize the fruits after the climatization, it was conducted in a randomized block design with four replications, in the 4 x 2 factorial scheme, with four banana cultivars: Pratinha, Japira, Vitória and Pacovan and two levels of Maturation: mature (E1) and good for consumption (E2). In these stages, the following characteristics were evaluated: Evolution of Ripening, Weight Loss, Length, Diameter, Peel Thickness, Firmness, pH pulp, ° Brix (SS), Titratable Acidity (ATT) and Ratio SS/ATT. Induction of ripening with exogenous ethylene applied to the banana varieties provided a faster and more uniform maturation, besides characteristics such as firmness of the larger pulp in E1 and the SS/ATT ratio were higher in these fruits when they were fit for consumption. There was also a reduction of the titratable acidity, when the fruits passed from E1 to E2, in the fruits treated with ethylene In Experiment 2, the fruit characterization performed are useful information for the different segments of the productive chain. Vitória and Pacovan were the fruits with larger sizes. Pratinha presented greater firmness in E1, but in E2 Japira was the most firm cultivar. In relation to the attributes that define flavor, Pratinha and Pacovan had higher soluble solids contents, and in the other attributes, pH and soluble solids ratio, there was a similarity among the varieties.
