COLD TOLERANCE OF BANANA FRUITS OF DIFFERENT CULTIVARS

COLD TOLERANCE OF BANANA FRUITS OF DIFFERENT CULTIVARS
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COLD TOLERANCE OF BANANA FRUITS OF DIFFERENT CULTIVARS

The objective of this work was to evaluate the tolerance of fruits of different banana cultivars to low temperature storages. Fruits of the cultivars Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) and Caipira (AAA) were used. Clusters of three fruits were kept in cold storage for 7, 14 and 2...

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Translated title: TOLERÂNCIA AO FRIO DE FRUTOS DE DIFERENTES CULTIVARES DE BANANEIRAS
Journal Title: Revista Caatinga
Main Author: João Alison Alves Oliveira
Other Authors: Luiz Carlos Chamhum Salomão;
Dalmo Lopes de Siqueira;
Paulo Roberto Cecon
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Traslated keyword:
Language: English
Get full text: http://periodicos.ufersa.edu.br/revistas/index.php/sistema/article/view/4943
Resource type: Journal article
Source: Revista Caatinga; Vol 29, No 3 (Year 2016).
Publisher: Universidade Federal Rural do Semi-Árido
Usage rights: Sin permisos preestablecidos
Subjects: Sciences --> Biology
Sciences --> Environmental Sciences
Applied Sciences --> Agriculture, Multidisciplinary
Applied Sciences --> Agronomy
Abstract: The objective of this work was to evaluate the tolerance of fruits of different banana cultivars to low temperature storages. Fruits of the cultivars Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) and Caipira (AAA) were used. Clusters of three fruits were kept in cold storage for 7, 14 and 21 days, with average temperature of 10.53±0.37°C and relative humidity of 85%. Subsequently, the clusters were transferred to temperatures of 22±0.39°C and evaluated for 16 days. The fruits of all cultivars remained green after 21 days of storage at 10.53±0.37°C. Fruits of the cultivar Nanicão did not completely ripened after transferred to the 22°C storage, when stored for 7 days at low temperature. These fruits were firmer, with green peel and low soluble solids and titratable acidity. The fruits of all cultivars complete the ripening when transferred to room temperature after 21 days of cold storage. Chilling injuries increased with cold storage time in all cultivars. The cultivars Nanicão, Caipira and Maçã had more symptoms of chilling injury, while Prata and Vitória were more tolerant to the cold storage (10.53°C) for up to 21 days, showing normal ripening after transferred to the 22±0.39°C storage.
Translated abstract: O objetivo deste trabalho foi avaliar a tolerância dos frutos de diferentes cultivares de bananeira a baixa temperatura de armazenamento. Foram utilizados frutos das bananas Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) e Caipira (AAA). Utilizaram-se buquês com três frutos, mantidos em câmara fria por 7, 14 e 21 dias, com temperatura média de 10,53±0,37°C e umidade relativa do ar de 85%. Posteriormente, os buquês foram transferidos para a temperatura de 22±0,39°C e avaliados por 16 dias. Os frutos dos cultivares estudados peraneceram verdes após 21 dias de armazenamento a 10,53±0,37°C. Frutos do Nanicão não completaram o amadurecimento após serem transferidos para a temperatura de 22°C, quando armazenados por 7 dias à baixa temperatura, apresentando frutos mais firmes, com casca verde, baixos teores de sólidos solúveis e acidez titulável. Após 21 dias de armazenamento refrigerado, os frutos de todos os cultivares completaram o amadurecimento, depois de transferidos para temperatura ambiente. Os danos por frio aumentaram com o avanço do tempo de armazenamento refrigerado, para todos os cultivares. Nanicão, Caipira e Maçã apresentaram sintomas mais evidentes de dano por frio. As bananas Prata e Vitória mostraram-se mais tolerantes ao armazenamento refrigerado na temperatura de 10,53°C por até 21 dias, exibindo amadurecimento normal após a transferência para a temperatura de 22°C.