Modified atmosphere together with refrigeration in the conservation of bananas resistant to black Sigatoka

ABSTRACT The aim of this work was to evaluate the chemical, physical and sensory characteristics of the Caipira and Pakovan Ken cultivars of the banana (Musa spp.), resistant to black Sigatoka (Mycosphaerella fijiensis Morelet), both with and without low-density polyethylene wrapping and together with refrigeration during the period of post-harvest storage. The experiment was carried out in 2012, in a randomised block design and an arrangement of lots split over time. A 3 x 2 factorial scheme was used for the lots, consisting of fruit with no wrapping and fruit wrapped in 10 and 16 µm polyethylene film, and two cultivars, Caipira and Pakovan Ken. The sub-lots consisted of evaluations made at intervals of six days (0, 6, 12, 18 and 24) and of two days (0, 2, 4, 6 and 8), for fruit stored at temperatures of 12, 15 and 25 ºC respectively. The following variables were evaluated: soluble solids, titratable acidity, ratio of soluble solids to titratable acidity, hydrogen potential, total soluble sugars, fruit colouration and sensory analysis. The polyethylene film together with the refrigeration enabled the fruit to be stored for 24 days, maintaining post-harvest characteristics suitable for consumption. The Pakovan Ken cultivar stood out when compared to the Caipira, with higher values for the fruit attributes under evaluation.

摘要 本研究旨在评估抗黑条叶斑病（Mycosphaerella fijiensis Morelet）的芭蕉属（Musa spp.）香蕉Caipira与Pakovan Ken两个品种，在采后贮藏期间分别采用有无低密度聚乙烯（low-density polyethylene）包装并结合冷藏处理条件下的化学、物理及感官品质特性。本试验于2012年开展，采用随机区组设计结合裂区时间排布方案。试验采用3×2因子设计：供试材料分为3种包装处理（无包装、10μm聚乙烯膜包装、16μm聚乙烯膜包装）与2个品种（Caipira与Pakovan Ken）的完全组合。针对贮藏温度分别为12℃、15℃和25℃的果实，设置子区组进行采样测定：12℃与15℃贮藏的果实采样间隔为6天，采样时间点为0、6、12、18、24天；25℃贮藏的果实采样间隔为2天，采样时间点为0、2、4、6、8天。本试验测定的指标包括：可溶性固形物、可滴定酸度、可溶性固形物与可滴定酸度之比（固酸比）、氢离子浓度指数（hydrogen potential）、总可溶性糖、果实色泽及感官评价。采用低密度聚乙烯包装结合冷藏处理，可使果实贮藏期延长至24天，且维持适宜食用的采后品质特性。相较于Caipira品种，Pakovan Ken品种的待测果实品质指标表现更优，各项指标数值均更高。