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

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

Abstract

 

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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Author Biographies

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
Published
2018-09-01
How to Cite
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&gt; levels. Acta Scientiarum. Technology, 40(1), e39788. https://doi.org/10.4025/actascitechnol.v40i1.39788
Section
Science, Food Technology and Food Engineering

 

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