Perfil físico-químico de três variedades de banana (Musa spp.) cultivadas na Paraíba.

Abstract

Bananas are tropical fruits widely consumed worldwide due to their pleasant taste and high nutritional value, representing one of the main global food crops. The Prata, Pacovan, and Maçã varieties are predominantly cultivated in the Northeast region of Brazil, especially in the state of Paraíba, where they are highly valued not only for fresh consumption but also for the production of derived products. This study aimed to evaluate and compare the physicochemical characteristics of three banana varieties (Musa spp.) cultivated in the state of Paraíba, Brazil. The parameters evaluated included pH, acidity, moisture content, ash content, proteins, lipids, soluble solids, reducing sugars, total sugars, and non-reducing sugars. By conducting this comparative analysis, the goal is to identify significant differences between the banana varieties, contributing to scientific knowledge about the intrinsic characteristics of these fruits and providing useful information for selecting varieties based on their physicochemical properties. It can be concluded that despite differences among the varieties, no dissimilarities were found concerning pH, total acidity, water content, and soluble solids. The Pacovan variety has the highest mineral, protein, and sugar content. Regarding lipid content, the Maçã variety stands out the most.