Abstract
ABSTRACT Banana is a climacteric fruit with short post-harvest shelf-life, undergoing significant changes during ripening. Refrigerated storage is considered the most efficient method to preserve the quality of fruit by slowing down their metabolism. Thus, the objective of this work was to evaluate physical and chemical characteristics of 'BRS-Princesa' bananas stored under refrigeration, focusing on determining their post-harvest shelf-life. The fruit were stored in a cold chamber at temperature of 14±1 °C and relative air humidity of 75±1% for 0, 7, 14, 21, and 28 days. They were removed from the cold chamber after each period and kept at 25±1 °C in a climate-controlled environment (CCE) until they presented a fully yellow peel (ripening stage 6). The fruit were evaluated immediately after removal from the cold chamber and when they reached the ripening stage 6. Refrigeration affected all physical and chemical characteristics of the fruit evaluated after removal from the cold chamber. However, when the fruit were fully ripe, pulp yield, soluble solids content, and total soluble sugars presented no significant difference, indicating a similar ripening to the control group. Fruit stored for 21 and 28 days showed chilling injury. 'BRS-Princesa' bananas can be stored at 14 °C for up to 14 days, without losses in fruit appearance and quality, thus extending the time for fruit consumption by 8 days when compared to fruit stored in the CCE (25±1 °C).
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Claims 5
Claim · model-written summary
Refrigeration affected all measured physical and chemical characteristics immediately after cold storage.
Not reportedComparatorDirection
Verbatim
e0“Refrigeration affected all physical and chemical characteristics of the fruit evaluated after removal from the cold chamber.”
t0“bananas”
Claim · model-written summary
At full ripeness, pulp yield, soluble solids and total soluble sugars did not differ significantly from controls.
Verbatim
e0“when the fruit were fully ripe, pulp yield, soluble solids content, and total soluble sugars presented no significant difference, indicating a similar ripening to the control group.”
t0“'BRS-Princesa' bananas”
e1“when the fruit were fully ripe, pulp yield, soluble solids content, and total soluble sugars presented no significant difference, indicating a similar ripening to the control group.”
e2“Refrigeration affected all physical and chemical characteristics of the fruit evaluated after removal from the cold chamber.”
Claim · model-written summary
Fruit stored for 21 and 28 days showed chilling injury.
Not reportedDirection
Verbatim
e0“Fruit stored for 21 and 28 days showed chilling injury.”
t0“'BRS-Princesa' bananas”
Claim · model-written summary
The authors recommend storing these bananas at 14 °C for up to 14 days without appearance or quality loss.
Verbatim
e0“'BRS-Princesa' bananas can be stored at 14 °C for up to 14 days, without losses in fruit appearance and quality”
Claim · model-written summary
This storage period extends consumption time by 8 days compared with storage at 25±1 °C.
Verbatim
e0“extending the time for fruit consumption by 8 days when compared to fruit stored in the CCE (25±1 °C)”
t0“'BRS-Princesa' bananas”
e1“extending the time for fruit consumption by 8 days when compared to fruit stored in the CCE (25±1 °C)”
e2“'BRS-Princesa' bananas can be stored at 14 °C for up to 14 days, without losses in fruit appearance and quality”
The same questions in other papers
storage · pest · MusaPositive and negative results
1 in the opposite direction
- negative
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.