Influência da indução do amadurecimento e caracterização pós-colheita de frutos de genótipos de bananeira.

• Ano de defesa: 2017
• Autor(a) principal: Oliveira, Gislane Chaves
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Espírito Santo; BR; Mestrado em Biologia Vegetal; UFES; Programa de Pós-Graduação em Biologia Vegetal
• Palavras-chave em Português: Maturation; Effect of ethylene; Quality; Harvest; Banana x Maturação; Plantas x Efeito do etileno; Banana x Colheita; Banana x Qualidade; Aclimatação (Plantas); Agronomia; 57
• Link de acesso: http://repositorio.ufes.br/handle/10/6927

Brazil is the fifth largest producer of banana in the world, one of the most consumed fruits in the world. The fruit quality standard from the harvest is one of the great challenges of Brazilian banana farming, directly interfering in the valorization of this product in the domestic market and the export of this fruit. This work evaluated the influence of post-harvest ripening induction on fruits of banana genotypes and the physical-chemical characterization after the climatization. The first experiment evaluated the influence of ripening induction, with and without ethylene, using two cultivars, Pratinha and Pacovan, and two periods of fruit analysis, after harvest: mature or completely yellow (E1) and good for consumption (E2). The characteristics of ripening, weight loss, firmness of the pulp, soluble solids (SS), pH, titratable acidity (AT) and the ratio (SS / AT) were evaluated. The second experiment had the objective of characterizing the fruits after the climatization, with four banana cultivars: Pratinha, Japira, Vitória and Pacovan and two maturation levels: mature (E1) and good for consumption (E2). At these stages, the following characteristics were evaluated: Ripening, Weight Loss, Length, Diameter, Shell thickness, Firmness and pH of the pulp, Soluble solids (SS), Titratable acidity (AT) and SS / AT ratio. The induction of ripening with exogenous ethylene applied to the banana varieties, provided a faster and more uniform maturation, offering better conditions for commercialization. In addition to characteristics such as firmer fruits, lower titratable acidity, and higher SS / AT ratio which precisely identifies the quality of the fruit. The application of exogenous ethylene was an important post-harvest treatment, which positively influenced fruit quality. In the second experiment, the varieties Japira and Vitória presented the best agronomic characteristics, such as firmer fruits, soluble solids contents determined from the first stage, besides these varieties presented superior characteristics, still meet the requirements of Food Safety, because they are resistant cultivars the main diseases that threaten the banana plantations of the national territory.