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Title: Alterações dos aspectos físicos e bioquímicos durante o amadurecimento de frutos de cultivares de bananeira (Musa spp.)
Other Titles: Changes in physical and biochemical aspects during fruit ripening of banana cultivars (Musa spp.)
Cambios en aspectos físicos y bioquímicos durante la maduración de frutos de cultivares de banana (Musa spp.)
Keywords: Compostos fenólicos
Phenolic compounds
Issue Date: Aug-2020
Publisher: CDRR Editors
Citation: BARROS, H. E. A. de et al. Alterações dos aspectos físicos e bioquímicos durante o amadurecimento de frutos de cultivares de bananeira (Musa spp.). Research, Society and Development, Vargem Grande Paulista, v. 9, n. 9, e596997618, 2020. DOI: 10.33448/rsd-v9i9.7618.
Abstract: The aim of the present study was to evaluate the color, texture (firmness), content of total phenolic compounds (TPC) and enzyme activity of pectinamethylesterases (PME) and polygalacturonases (PG) in different banana cultivars (‘Silver’, ‘Apple’ and ‘Dwarf cavendish’) during different ripening stages. All results were subjected to the Scott-Knott test (p < 0,05) and to the Principal Component Analysis (PCA). It was verified statistical differences between the stages in each cultivar and between the cultivars in each stage. In comparison between the cultivars, the ‘Silver’ banana had a higher shade of green in stage 1 and the ‘Dwarf cavendish’ banana presented in stage 3 the most accentuated yellow color. During the ripening of the three banana cultivars, it was possible to verify that there was a decrease in firmness and TPC, as well as an increase in the enzymatic action of PME and PG, characterizing the banana softening during ripening, confirmed by the PCA. It is concluded that the cultivar and the stage of ripeness of banana directly interfere in the evaluated parameters.
Appears in Collections:DCA - Artigos publicados em periódicos

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