ARMAZENAMENTO DE BANANA ‘PRATA CATARINA’ SOB TEMPERATURA AMBIENTE RECOBERTAS COM FÉCULA DE MANDIOCA E PVC

DIOGENES HENRIQUE ABRANTES SARMENTO; PAHLEVI AUGUSTO DE SOUZA; JOSÉ DARCIO ABRANTES SARMENTO; RAIMUNDA VALDENICE DA SILVA FREITAS; MAYARA SALGADO FILHO

ARMAZENAMENTO DE BANANA ‘PRATA CATARINA’ SOB TEMPERATURA AMBIENTE RECOBERTAS COM FÉCULA DE MANDIOCA E PVC

2015

DIOGENES HENRIQUE ABRANTES SARMENTO | PAHLEVI AUGUSTO DE SOUZA | JOSÉ DARCIO ABRANTES SARMENTO | RAIMUNDA VALDENICE DA SILVA FREITAS | MAYARA SALGADO FILHO

Aiming at evaluating the postharvest shelf life of banana Prata Catarina coated with cassava starch or PVC films, were harvested bunches of bananas in the physiological maturity stage. The fruits were packed in boxes and transported to the Food Chemistry Lab of the Federal Institute of Ceará, Campus of Limoeiro do Norte for 10 days at room temperature (27.5 °C and RH 62.5%). The design used was a complete-ly randomized one in 3 x 5 factorial scheme, which the first factor was treatment (control, cassava starch 3% and PVC film,) and the second period of storage (0, 4, 6, 8 and 10 days) with four replications of four fruits per plots (clusters). The use of PVC film and cassava starch 3%, influenced the physical and physicochemical char-acteristics evaluated, except for firmness and soluble solids of the „Prata Catarina‟ banana stored under ambient conditions. The use of PVC film was effective in maintaining the external appearance and reduced weight loss. However, the application of cassava starch 3%, was not effective in reducing weight loss, maintained the fruits with good appearance till the end of storage. The „Prata Catarina‟ bananas control had a shelf life of 8 days, while the bananas coated with cassava starch and PVC had a shelf life of 10 days stored at ambi-ent conditions.

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