Caracterização química de bananas injuriadas mecanicamente.

Abstract

The purpose of this work was to evaluate the effect of mechanical injuries on chemical parameters of banana fruits. Fruits were submitted to the following treatments: non-injured fruit (control), three 60cm free falls, three longitudinal cuts (70mm long and 2mm deep), three longitudinal scratches on the edges (50mm long and 2mm wide), and compression for 15 minutes (equivalent force of 52.9 Newton). Fruits were stored for 21 days at 25oC (±2ºC) and 54% (±10%) RH, and were evaluated every three days. A completely randomized experimental design with 4 replicates was used. The parameters analyzed were total soluble solids (TSS), total acidity (TA), TSS/TA ratio and ascorbic acid amount. It was observed that the cutting and scratching treatments were responsible for the most undesirable changes in fruits, when compared to the control and the other treatments. These types of injuries (cutting and scratching) can be considered the most harmful mechanical injuries to postharvest bananas.