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Physical and chemical characteristics of catarina silver banana in conventional and organic cultivation

Faria GL;
Teixeira JAL;
Souza AKM;
Silva LJ;
Silva LJ;
Soares CF;
Silva JPM;
Aguiar FS;
Fonseca SNA;
Dias WPA

Gabriella Lorrane Faria

Jeisabelly Adrianne Lima Teixeira

Anne Karolina de Melo Souza

Luana de Jesus Silva

Lara de Jesus Silva

Cleiciane Faria Soares

Jaqueline Pereira Medeiros da Silva

Flávia Soares Aguiar

Sarah Nadja Araújo Fonseca

Wlly Polliana Antunes Dias


Keywords

Musa spp.
Quality
Cultivar
Silver banana

Abstract

The characterization of the fruits plays a fundamental role in the recommendation of a new cultivar, since a good variety has to present good agronomic and post-harvest characteristics. Thus, this study aimed to evaluate and compare the physical and chemical characteristics of Prata Catarina banana in conventional and organic cultivation. A completely randomized experimental design was used, consisting of two treatments, with organic and conventional cultivation methods, with fourteen replicates per treatment and four fruits per experimental unit. The work was carried out at the Laboratory of Physiology and Post-Harvest of the Center for Exact Sciences of the State University of Montes Claros (UNIMONTES), where analyses were carried out to determine the physical and chemical characteristics of the banana, such as the average fruit weight, diameter, length, fruit firmness, color, pH, soluble solids, titratable acidity and SS/TA. The organic and conventional cultivation methods did not show significant differences in terms of firmness, luminosity and chromaticity. Regarding the variable total soluble solids, the values ranged from 25.90ºBrix to 24.80ºBrix. As for the pH, differences were observed between the cultivation methods, the conventional method presented average values of 4.49, while the organic method had an average value of 4.39.It is concluded that the organic and conventional cultivation systems do not differ significantly in relation to the physical characteristics, however they present little variation in the chemical characteristics, for the attributes pH, acidity and (SS/TA).

 

DOI:https://doi.org/10.56238/sevened2024.008-013


Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 2024 Gabriella Lorrane Faria, Jeisabelly Adrianne Lima Teixeira, Anne Karolina de Melo Souza, Luana de Jesus Silva, Lara de Jesus Silva, Cleiciane Faria Soares, Jaqueline Pereira Medeiros da Silva, Flávia Soares Aguiar, Sarah Nadja Araújo Fonseca, Wlly Polliana Antunes Dias

Author(s)

  • Gabriella Lorrane Faria
  • Jeisabelly Adrianne Lima Teixeira
  • Anne Karolina de Melo Souza
  • Luana de Jesus Silva
  • Lara de Jesus Silva
  • Cleiciane Faria Soares
  • Jaqueline Pereira Medeiros da Silva
  • Flávia Soares Aguiar
  • Sarah Nadja Araújo Fonseca
  • Wlly Polliana Antunes Dias