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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
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Biblioteca(s): |
Embrapa Florestas; Embrapa Mandioca e Fruticultura. |
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Data corrente: |
28/05/2013 |
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Data da última atualização: |
24/06/2013 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GODOY, R. C. B. de; WASZCZYNSKJ, N.; SANTANA, F. A.; SILVA, S. de O. e; SOUZA NETO, M. A.; OLIVEIRA, L. A. de; LEDO, C. A. da S. |
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Afiliação: |
ROSSANA CATIE BUENO DE GODOY, CNPF; NINA WASZCZYNSKJ, UFPR; FERNANDA ALVES SANTANA, Universidade Federal do Recôncavo Baiano; SEBASTIÃO DE OLIVEIRA E SILVA, Pesquisador aposentado da Embrapa Mandioca e Fruticultura Tropical; MANUEL A. SOUZA NETO, Ex pesquisador da Embrapa Agroindústria Tropical; LUCIANA ALVES DE OLIVEIRA, CNPMF; CARLOS ALBERTO DA SILVA LEDO, CNPMF. |
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Título: |
Banana cultivars with resistance to black leaf streak and potential for jam processing. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Acta Horticulturae, n. 986, p. 309-317, 2013. |
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Idioma: |
Inglês |
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Notas: |
Trabalho apresentado no ISHS - ProMusa Symposium on Bananas and Plantains: Towards Sustainable Global Production and Improved Uses. Eds.: I. Van den Bergh et al. |
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Conteúdo: |
Dessert banana cultivars used in the agro-industry belong mainly to the Cavendish subgroup (AAA), highly susceptible to black leaf streak (BLS). The objective of this study was to compare physicochemical and sensory data of banana jams using fruits of BLS-resistant genotypes with that of jams made from the traditional cultivar ?Grande Naine?. Variables evaluated were pH, titratable acidity TTA, soluble solids, total solids, yield, total sugars, reducing sugars and nonreducing sugars, humidity, water activity, firmness, adhesiveness and color. The multisample difference test was used for sensory analysis. There were no differences among the treatments for total soluble solids, total solids, humidity, brightness and yellowness. The total tritratable acidity and reducing sugars were superior in jams obtained from resistant genotypes. The non-reducing sugars in the jams produced from ?Bucaneiro?, ?Calipso?, ?Thap Maeo?, ?FHIA-18? and ?FHIA-02? were inferior compared to ?Grande Naine?, and the firmness of the jams from ?Thap Maeo?, ?Caipira? and ?FHIA-18? was superior to that of ?Grande Naine?. The highest adhesiveness was found in jams from ?Caipira? and the highest redness in jams from ?Thap Maeo?. The sugars were the variables responsible for the greatest diversity. In the cluster analysis, jam from ?Grande Naine? was close to the ?Caipira?, ?Ambrosia?, ?Calipso? and ?Bucaneiro? jams. Jam from ?Thap Maeo? was the most distant from ?Grande Naine?. The judges did not notice any significant differences in flavor for the jams produced with ?Bucaneiro?, ?Calipso?, ?Thap Maeo?, ?FHIA-02? and ?FHIA-18? in comparison to the ?Grande Naine? control. ?FHIA-18? had a slightly better performance than ?Grande Naine?. These results indicate that some banana genotypes with BLS resistance can be recommended for the production of jams, yielding similar or superior quality as ?Grande Naine?. MenosDessert banana cultivars used in the agro-industry belong mainly to the Cavendish subgroup (AAA), highly susceptible to black leaf streak (BLS). The objective of this study was to compare physicochemical and sensory data of banana jams using fruits of BLS-resistant genotypes with that of jams made from the traditional cultivar ?Grande Naine?. Variables evaluated were pH, titratable acidity TTA, soluble solids, total solids, yield, total sugars, reducing sugars and nonreducing sugars, humidity, water activity, firmness, adhesiveness and color. The multisample difference test was used for sensory analysis. There were no differences among the treatments for total soluble solids, total solids, humidity, brightness and yellowness. The total tritratable acidity and reducing sugars were superior in jams obtained from resistant genotypes. The non-reducing sugars in the jams produced from ?Bucaneiro?, ?Calipso?, ?Thap Maeo?, ?FHIA-18? and ?FHIA-02? were inferior compared to ?Grande Naine?, and the firmness of the jams from ?Thap Maeo?, ?Caipira? and ?FHIA-18? was superior to that of ?Grande Naine?. The highest adhesiveness was found in jams from ?Caipira? and the highest redness in jams from ?Thap Maeo?. The sugars were the variables responsible for the greatest diversity. In the cluster analysis, jam from ?Grande Naine? was close to the ?Caipira?, ?Ambrosia?, ?Calipso? and ?Bucaneiro? jams. Jam from ?Thap Maeo? was the most distant from ?Grande Naine?. The judges did not notice any ... Mostrar Tudo |
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Palavras-Chave: |
Agroindústria; Agroindustry; Composição; Composition; Dessert; Sobremesa. |
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Thesagro: |
Alimento preparado; Banana; Doce; Indústria agrícola. |
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Thesaurus Nal: |
Bananas; Desserts; Food preparation; Multivariate analysis. |
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Categoria do assunto: |
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Marc: |
LEADER 03045naa a2200373 a 4500
001 1958981
005 2013-06-24
008 2013 bl uuuu u00u1 u #d
100 1 $aGODOY, R. C. B. de
245 $aBanana cultivars with resistance to black leaf streak and potential for jam processing.
260 $c2013
500 $aTrabalho apresentado no ISHS - ProMusa Symposium on Bananas and Plantains: Towards Sustainable Global Production and Improved Uses. Eds.: I. Van den Bergh et al.
520 $aDessert banana cultivars used in the agro-industry belong mainly to the Cavendish subgroup (AAA), highly susceptible to black leaf streak (BLS). The objective of this study was to compare physicochemical and sensory data of banana jams using fruits of BLS-resistant genotypes with that of jams made from the traditional cultivar ?Grande Naine?. Variables evaluated were pH, titratable acidity TTA, soluble solids, total solids, yield, total sugars, reducing sugars and nonreducing sugars, humidity, water activity, firmness, adhesiveness and color. The multisample difference test was used for sensory analysis. There were no differences among the treatments for total soluble solids, total solids, humidity, brightness and yellowness. The total tritratable acidity and reducing sugars were superior in jams obtained from resistant genotypes. The non-reducing sugars in the jams produced from ?Bucaneiro?, ?Calipso?, ?Thap Maeo?, ?FHIA-18? and ?FHIA-02? were inferior compared to ?Grande Naine?, and the firmness of the jams from ?Thap Maeo?, ?Caipira? and ?FHIA-18? was superior to that of ?Grande Naine?. The highest adhesiveness was found in jams from ?Caipira? and the highest redness in jams from ?Thap Maeo?. The sugars were the variables responsible for the greatest diversity. In the cluster analysis, jam from ?Grande Naine? was close to the ?Caipira?, ?Ambrosia?, ?Calipso? and ?Bucaneiro? jams. Jam from ?Thap Maeo? was the most distant from ?Grande Naine?. The judges did not notice any significant differences in flavor for the jams produced with ?Bucaneiro?, ?Calipso?, ?Thap Maeo?, ?FHIA-02? and ?FHIA-18? in comparison to the ?Grande Naine? control. ?FHIA-18? had a slightly better performance than ?Grande Naine?. These results indicate that some banana genotypes with BLS resistance can be recommended for the production of jams, yielding similar or superior quality as ?Grande Naine?.
650 $aBananas
650 $aDesserts
650 $aFood preparation
650 $aMultivariate analysis
650 $aAlimento preparado
650 $aBanana
650 $aDoce
650 $aIndústria agrícola
653 $aAgroindústria
653 $aAgroindustry
653 $aComposição
653 $aComposition
653 $aDessert
653 $aSobremesa
700 1 $aWASZCZYNSKJ, N.
700 1 $aSANTANA, F. A.
700 1 $aSILVA, S. de O. e
700 1 $aSOUZA NETO, M. A.
700 1 $aOLIVEIRA, L. A. de
700 1 $aLEDO, C. A. da S.
773 $tActa Horticulturae$gn. 986, p. 309-317, 2013.
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