‘Prata-Anã’ banana conservation at 12 °C and 14 °C under controlled atmosphere

Autores

  • Leandra Oliveira Santos EPAMIG Empresa de Pesquisa Agropecuária de Minas Gerais
  • Ramilo Nogueira Martins
  • Ariane Castricini EPAMIG Empresa de Pesquisa Agropecuária de Minas Gerais
  • Maria Geralda Vilela Rodrigues EPAMIG Empresa de Pesquisa Agropecuária de Minas Gerais
  • Mário Sérgio Carvalho Dias EPAMIG Empresa de Pesquisa Agropecuária de Minas Gerais

DOI:

https://doi.org/10.15361/1984-5529.2017v45n1p57-63

Resumo

Cultivation of ’Prata-Anã’ banana is an important agricultural activity in the North of Minas Gerais state, Brazil, generating jobs and income. Refrigeration and controlled atmosphere are post-harvest conservation methods that provide increased useful life and allow for transport over long distances. However, storage in these condi­tions should contribute to quality maintenance, useful life extension and loss reduction. In this sense, the aim of this study was to evaluate the influence of refrigeration associated with controlled atmosphere in ‘Prata-Anã’ banana post-harvest conservation. Fruits were stored at 12 °C and 14 °C, and packed in sealed plastic boxes with gas injection at a concentration of 2% O2 + 4% CO2, forming the controlled atmosphere. Post-harvest assessments were made every seven and five days after removal from refrigeration. Peel color was assessed by L, C, °hue, weight loss, soluble solids, titratable acidity and firmness. A completely randomized design was used with three repetitions consisting of four fruits per plot. Variation causes used in the study were tempera­tures and days of storage, as well as the interaction between these factors and Tukey’s test, in order to study significant differences. At 35 days, fruits stored at both temperatures showed the same firmness and peel color. However, there was higher weight loss and lower titratable acidity at 14 °C. Storage under controlled atmos­phere associated with refrigeration at 12 °C provided better fruit conservation, even after five days at room temperature.

Arquivos adicionais

Publicado

09/02/2017

Edição

Seção

Fitotecnia - Crop Production