The banana crop is an activity of great economic and social importance, bananas and plantains are the fourth most food produced in the world, along with rice, wheat and corn. In addition, there is the other tropical fruit for its high consumption, especially in areas of greatest food shortages (ie, Africa), placing it as a very important food as a nutrient source (ie, carboidrado) and large potential use as functional food. Initial studies showed that there is great diversity in the content of functional compounds within the germplasm Musa spp., especially when compared to the cultivars most currently marketed, highlighting the importance of characterization of more genotypes for genetic improvement of culture for the development and promotion new materials into existing agricultural systems. Access to chemical peculiarities of these genotypes throughout the maturation process generates additional possibility of using the biomass in question, since biofortification and / or increased functional compounds of bananas can be seen as a differential tracking, since the form of fruit consumption will not necessarily be in the form in nature, but from the processing and processed products. Thus, the proposal focuses on determining the biochemical profile, focusing on resistant starch composition, carotenoids, polyphenols and polyamines 10 accessions and / or new improved banana hybrids of the Embrapa AGB, Cruz das Almas, BA to throughout the fruit maturation process.Keywords: post-harvest, ripening stages, nutraceuticals, vitamin A, bioactive compounds.
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