Processamento de banana-passa utilizando frutos de diferentes genótipos de bananeira

Abstract

Despite of the diversity of cultivars existent in Brazil, only a few of them have potential for commercial exploration. Besides agronomic characteristics, fruit quality is of great importance for the selection of new cultivars. Fruits from different banana varieties, obtained from breeding programs may have differentiated characteristics regarding their adaptation to a certain fruit processing. The present work had two objectives: to evaluate the physical, physico-chemical and chemical characteristics of fruits from ten banana genotypes provenance from the Germoplasm Active Bank of Embrapa Cassava and Fruit Crops; and to evaluate the product “dehydrated banana” obtained from fruits of these different banana genotypes. Fresh fruits and final products were submitted to physical, physico-chemical and chemical analysis. Dehydrated bananas were also sensory evaluated. The results for fresh fruit analysis showed that ‘Pacovan’ and its hybrids PV03-44 and PV03-76 and ‘Prata Anã’ presented the highest contents for total soluble solids, total and reducing sugars, which are characteristics related with the sensory quality of the dehydrated product, while the highest solids soluble/titratable acidity ratio was observed for ‘Caipira’. The cultivar Thap Maeo presented the highest pulp yield. The dehydrated bananas had light coloration and good sensory acceptance; the average results for global acceptance and appearance, color, aroma, flavor and texture were higher than 6. The dehydrated bananas produced with ‘Prata-Anã’ fruits and its hybrids were the most accepted in sensory analysis. The cultivar Pacovan had the best average results for yield production of dehydrated banana, considering the fruit with and without skin.