FLOUR QUALITY OF THREE BANANA CULTIVARS (Musa spp.) RESISTANT TO BLACK SIGATOKA DISEASE IN TABASCO
Some cultivated varieties of banana (Musa spp.) -resistant to black Sigatoka disease, caused by Mycosphaerella fijiensis Morelet- have been subject to agronomical studies; however, the approval of these varieties is not successful because they are rejected for fresh consumption. An alternative for their use is to transform them into flour. The objective of this study was to determine the chemical and microbiological quality of banana flour from three cultivars resistant to this disease: Yangambi km 5 (AAA), FHIA-18 hybrid (AAAB), and Pisang Awak (ABB). The bunch and the fruit were characterized during the postharvest stage, and the chemical quality of the fruits was evaluated when the fruit reached its physiological maturity. In order to make flour, the bananas were washed with a chlorine solution, the peel was removed, the fruits were sliced, dehydrated at 60 °C -until a constant weight was achieved-, crushed, and sieved using a No. 70 sieve (212 ?m). The flour was subject to proximate chemical and microbiological analysis. The experimental design was fully randomized with three treatments (the flour from each one of the three cultivars), all the evaluations were done in triplicate, the results were analyzed using the GLM procedure, and the means were compared using the Tukey test (p?0.05). The Yangambi km 5 cultivar had the lightest bunches (14.66? 2.65 kg); the FHIA-18 hybrid presented the heaviest fruits (120.67? 11.1 g) and the thickest peels (0.33?0.02 cm); and the Pisang Awak cultivar had the highest pulp-shell ratio (2.16?0.24). The fruit of the Pisang Awak cultivar presented less moisture (64.02?0.54 %), more dry matter (35.97?0.96 %), and less total soluble solids (0.80?0.17 °Brix); the evaluated cultivars showed no differences in pH and titratable acidity. The Pisang Awak cultivar had the highest flour yield (35.73?1.24 %), less protein (2.79?0.06 %), and higher ethereal extract (0.67?0.01 %). The FHIA-18 hybrid had the highest protein (3.53?0.05 %) and ash content (2.06?0.16 %). The characteristics in physiological maturity of bananas bunches allowed to obtain flour with good quality variables.
| Main Authors: | , , , , , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Colegio de Postgraduados
2018
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| Online Access: | https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1664 |
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