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Yield and color of banana formed in autumn and winter due to the time of bagging and material used

Grant number: 15/04670-6
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): May 01, 2015
Effective date (End): April 30, 2016
Field of knowledge:Agronomical Sciences - Agronomy - Crop Science
Principal researcher:Juliana Domingues Lima
Grantee:Eric Watzke Engelking
Home Institution: Universidade Estadual Paulista (UNESP). Campus de Registro. Registro , SP, Brazil

Abstract

The visual quality of banana is determined by the yellow peel color at the end of the maturation process. In the Vale do Ribeira in the autumn and winter, when the fruits are exposed to low temperatures still in the field is the chilling injury in the peel, making it difficult to commercialize the fruits. This project aims to: 1) determine the temperature changes on the surface of the peel of fruit bagging with different materials; 2) determine the effect of time of bagging (early or late) and different materials in yield, peel color and chilling injury; 3) determine the color characteristics of the peel during the degreening and its modifications related to chilling injury in pre-harvest. To this end, the fruit variety Grande Naine will be bagged in late April and July 2015, in two stages: 1) early, before the opening of the inflorescence bracts and 2) late, after complete differentiation of fruits in the bunch. Five treatments will be established: bunch unprotected; blue polyethylene 4 micra + TNT, black polyethylene 6 micra + TNT, black polyethylene 8 micra + TNT, black polyethylene 10 micra + TNT. The experimental design will be completely randomized in a factorial scheme 2 x 2 x 5 (two times bagging, two moments of bagging and five bunch protections), with five replications. During the experiment, will be determined the temperature on the surface of the peel and the environment in each treatment. The evaluations will be performed from the harvest, when it will be given the bunch weight, the weight of the fourth hand, number, length and diameter of the fruits of the fourth hand and the chlorophyll content in the peel of the fruit. Then the fourth hand will be stored at 25°C to full maturation. In this period, every two days, will be determined the color characteristics of the shell luminosity, a *, b * chromaticity and Hue angle. At full maturity, will also be given the level of chilling injury, from the estimated area of browning peel. Data will be submitted to analysis of variance, the treatment means compared by Tukey test, and the effect of treatments on the color characteristics of the peel during the degreening, will be studied by regression function. (AU)

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