<b>Chemical changes in Prata-Anã banana stored under reduced O<sub>2</sub> and increased CO<sub>2</sub> levels

Autores

  • Manuela de Souza Brito Siqueira Universidade Estadual do Norte Fluminense Darcy Ribeiro
  • Nayara Cantarino Barbosa Universidade Estadual do Norte Fluminense Darcy Ribeiro
  • Nayara Cantarino Barbosa Universidade Estadual do Norte Fluminense Darcy Ribeiro
  • Beatriz Rosana Cordenunsi Universidade de São Paulo
  • Neuza Mariko Aymoto Hassimotto Universidade de São Paulo
  • Eder Dutra de Resende Universidade Estadual do Norte Fluminense Darcy Ribeiro

DOI:

https://doi.org/10.4025/actascitechnol.v40i1.39788

Palavras-chave:

Musa spp., controlled atmosphere, phenolic compounds, starch content, soluble sugars.

Resumo

 

Banana has high respiratory rate, which reduces its storage time. This study evaluated the chemical characteristics of Prata-Anã banana stored under reduced O2 and increased CO2 levels, in order to slow down the ripening. The atmospheres were settled at 1, 3 and 5% O2 combined with 2, 6 and 10% CO2, with ethylene adsorption, performing nine treatments. The controlled atmosphere was also settled at high oxygen level in ambient atmosphere (20.6 O2 and 0.1% CO2) with ethylene adsorption, and it was compared to the control treatment in normal atmosphere without ethylene adsorption. The chemical evaluations were performed after 14 day (days) under controlled atmosphere and after 3 days in ambient atmosphere. It was measured the peel color, mass loss, total acidity, pH, starch content, soluble sugars, total soluble solids and total phenolic compounds. Regardless of the CO2 level, the ripening was impaired under suppressed O2 levels (1, 3, and 5%), even after 3 days in normal atmosphere, with the fruits remaining unripe, with the smallest acidity and total soluble sugars, but with the highest starch content. The fruits reached total ripening after 14 days in normal atmosphere, presenting the smallest starch content. The content of phenolic compounds was increased in fruits stored under suppressed O2 levels.

 

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Biografia do Autor

Manuela de Souza Brito Siqueira, Universidade Estadual do Norte Fluminense Darcy Ribeiro

Laboratório de Tecnologia de Alimentos

Nayara Cantarino Barbosa, Universidade Estadual do Norte Fluminense Darcy Ribeiro

Laboratório de Tecnologia de Alimentos

Nayara Cantarino Barbosa, Universidade Estadual do Norte Fluminense Darcy Ribeiro

Laboratório de Tecnologia de Alimentos

Beatriz Rosana Cordenunsi, Universidade de São Paulo

Laboratory of Chemistry, Biochemistry and Molecular Biology of Foods, Department of Food Science and Experimental Nutrition

Neuza Mariko Aymoto Hassimotto, Universidade de São Paulo

Laboratory of Chemistry, Biochemistry and Molecular Biology of Foods, Department of Food Science and Experimental Nutrition

Eder Dutra de Resende, Universidade Estadual do Norte Fluminense Darcy Ribeiro

Laboratório de Tecnologia de Alimentos

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Publicado

2018-09-01

Como Citar

Siqueira, M. de S. B., Barbosa, N. C., Barbosa, N. C., Cordenunsi, B. R., Hassimotto, N. M. A., & Resende, E. D. de. (2018). <b>Chemical changes in Prata-Anã banana stored under reduced O<sub>2</sub> and increased CO<sub>2</sub> levels. Acta Scientiarum. Technology, 40(1), e39788. https://doi.org/10.4025/actascitechnol.v40i1.39788

Edição

Seção

Ciência, Tecnologia de Alimentos e Engenharia de Alimentos

 

0.8
2019CiteScore
 
 
36th percentile
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0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus