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Low temperature storage of different banana cultivars: the effect in attributes of quality

Grant number: 09/14958-6
Support Opportunities:Scholarships in Brazil - Doctorate
Effective date (Start): February 01, 2010
Effective date (End): April 30, 2013
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Franco Maria Lajolo
Grantee:Heliofábia Virgínia de Vasconcelos Facundo
Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil


During ripening, the fruits acquire characteristics that make them suitable for consumption as a result of metabolic changes dependent on both genetics and environmental conditions that are submitted before and after harvest. Thus, a better understanding of the relationship among the environment and quality attributes such as aroma and color of the fruit can contribute to improving the processes of preservation and storage when necessary to its use. The maturation of the banana is an irreversible process characterized by a climacteric respiratory pattern, stimulated by the autocatalytic ethylene production, and physiological and metabolic sensitive to temperature and ethylene itself. All these factors are responsible for the development of the aroma, taste and sensory properties of that specific fruit. Temperature control is of great importance to their marketing is effective, especially in distant markets, as it regulates the rates of fruit ripening processes saving time for marketing. The banana is highly susceptible to damage caused by the cold storage and the effect in the attributes that characterize the quality of the ripe fruit is still very little explored. In this work some of these attributes will be analyzed in two banana cultivars chosen for their difference in susceptibility at low temperatures: (1) the cv. Nanicão with high susceptibility to low temperatures, is very popular in the State of São Paulo and the reference is to cultivate our group research (2) cv. Prata, with reference to be more resistant to storage at low temperatures and grow more consumed in the country. Both cultivars are stored at low temperatures for 15 days and their quality attributes such as texture, color, aroma precursors and will be reviewed during the ripening of fruits. Also, factors that may explain the greater resistance of the cultivar Prata will be investigated. For example, the sucrose-starch metabolism, metabolites differentially produced, the integrity of the cell membrane and others that are deemed relevant during the project. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DE VASCONCELOS FACUNDO, HELIOFABIA VIRGINIA; GURAK, POLIANA DEYSE; MERCADANTE, ADRIANA ZERLOTTI; LAJOLO, FRANCO MARIA; CORDENUNSI, BEATRIZ ROSANA. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana. Food Chemistry, v. 170, p. 102-109, . (09/14958-6)
DE VASCONCELOS FACUNDO, HELIOFABIA VIRGINIA; GARRUTI, DEBORAH DOS SANTOS; DOS SANTOS DIAS, CARLOS TADEU; CORDENUNSI, BEATRIZ ROSANA; LAJOLO, FRANCO MARIA. Influence of different banana cultivars on volatile compounds during ripening in cold storage. Food Research International, v. 49, n. 2, p. 626-633, . (09/14958-6)
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
FACUNDO, Heliofábia Virgínia de Vasconcelos. Storage at low temperatures of different banana cultivars: effect on quality attributes.. 2013. Doctoral Thesis - Universidade de São Paulo (USP). Conjunto das Químicas (IQ e FCF) (CQ/DBDCQ) São Paulo.

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