Perfil das características pós-colheita de duas cultivares de bananeira (Musa sp.): prata-anã e grande naine

Abstract

Banana is the fourth most important food of the world, with an anual production of about 100 million tons. Brazil is one of the biggest global producers, occupying the fifth position, being the banana “Prata” the most produced and consumed in the country, while the “Grande Naine” is the most wanted in the international market. The objective of this project is to identify the post harvest characteristics along the ripening process in bananas developed in two different periods. Banana bunches of the cultivar “Prata-anã” and the cultivar “Grande Naine” were collecte dat the experimental area of Embrapa Mandioca e Fruticultura, still at the pre-climacteric fase. The analysis of quality were conducte dat the seven stages of ripening using 12 fruits per stage for carrying out physical analysis and composed samples of two fruits for chemical analysis, totaling six repetitions. For physical analysis, the fruits were weighed and measured as the pulp firmness. The chemical analysis were: titratable acidity (%), soluble solids (° Brix), SS/AT and pH. The fruits of both cultivars, in both experiment 1 as in experiment 2, passed through all stages of ripeness, but the fruits of Grande Naine took longer to reach more than 50% of the fruit in the last stage than the fruits of the cultivar Prata-Anã. The fruits of both cultivars, Grande Naine as Prata-anã, show fruits with bigger peel thickness in the experiment 1 than in the experiment 2, however, when analyzed the variable weight of the pulp, the Grande Naine’s fruits show higher averages in the experiment 2, while Prata-anã’s fruits show higher averages in the experiment 1. The sweetest fruit were found in experiment 1 when compared to the experiment 2, both with Prata-Anã as Grande Naine. The fruits of both cultivars showed an increase in the SS/AT of values, more in experiment 1 than in experiment 2.The color components show variation between both periods studied, when analyzed in all stages of maturation of the cultivars. In starch analyzes the highest overall average observed for the Prata-anã fruit was found in experiment 2, while for the fruits of Grande Naine the highest average was found in experiment 1. Given the results obtained by the two experiments in this study, it was revealed that even with mall variations of temperature, humidity and average monthly rain fall, you can have a fruit with distinctive appearance and taste.