Influência da atmosfera controlada sobre a vida pós-colheita e qualidade de banana 'Prata Anã'

Abstract

The banana is a fruit too perishable because of its high respiration rate. The quality maintenance ofhorticultural crops may be attained through postharvest storage technical that slow down the respiration rate, retard the ripeness and prevent physiological disorders ofthe products. The goal ofthis work was to evaluate the effect of different concentrations of 02 and C02, combined with refrigeration, on quality and shelf-life of Trata Anã' banana during 30, 35 and 40 days of storage. The experiment was carried out in a completely randomly design at Technological Center ofFood Agri-industry - EMBRAPA-RJ. Fruits at maturation stage or color 2 (mature green) were stored at 12,5°C (±0,5), relative humidity 98% (±1,0) and submitted to different conditions ofcontrolled atmosphere (CA): control (regular atmosphere); 2kPa de 02 + 4kPa de C02 (2/4); 3kPa de 02 + 7kPa de C02 (3/7) and 4kPa de 02 + lOkPa de C02 (4/10). The fruits submitted to CA 2/4 and 3/7 did not have developed the color 7 at 40 days ofstorage, whereas control fruits and under CA 4/10 spent 24 and 32 days to develop the color up to maturation stage 7, respectively. The mass loss and pulp/peel ratio were lower in the fruits under CA. There was retention ofstarch, total soluble solids (TSS) and total soluble sugars (TS) in the fruits under CA, mainly in those under 2/4 and 3/7 treatments at 35 and 40 days ofstorage. The fruits under CA 3/7 presented higher firmness over the storage 40 days and lower activity of poligalacturonase enzyme (PG). CA conditions extend the postharvest life of Trata Anã' banana.