Avaliação de danos mecânicos causados em banana Nanicão durante as etapas de beneficiamento, transporte e embalagem

This study had as objective the evaluation of mechanical damages occurred in banana Nanicão during the improvement process, packing and distribution, identifying the probable critical points. The mechanical damages caused by transport, first cleaning; cleanness and sorting; preservation in the packing, transport, and mature were evaluated. The studied packing had been: torito wooden packing (18 kg), wood type ½ box, (13 kg) and cardboard (18 kg). The stage of preservation and transport of the fruits to the distribution center duplicated the light defects and quintupled the serious defects, causing rottenness after the acclimatization. The cardboard packing did not support the piling up and presented deformations, that resulted in the kneading the fruits of the inferior packing, causing a significant increase of the serious defects. The fruits conditioned in the involved packing of plastic bubble had presented an inferior number of serious damages when compared with the others packing, without the plastic.

EFEITO DA ASSOCIAÇÃO DE PECTINASE, INVERTASE E GLICOSE ISOMERASE NA QUALIDADE DO SUCO DE BANANA

The association of 0,03 % v/w pectinase (Clarex), 0,6 % v/w invertase (Invertase-S) and 0,5 % w/w glucose isomerase (Taka-sweet) in industrialized banana (Musa cavendishii) pulp, under conditions of hydrolysis 40oC, 15 minutes, was observed and compared to other three enzymatic treatements: 0,03 % v/w pectinase (Clarex); 0,03 % v/w pectinase (Clarex) associated to 0,6 % v/w invertase (Invertase-S); and 0,03 % v/w pectinase (Sigma) associated to 0,03 % cellulase (Sigma) to determine the quality using a group of physical, physico-chemical, chemical, microbiological and sensory properties of the banana juices obtained. These properties had not differ significantly in function of pectinases and celulase employed. The addition of invertase had increased sweetness and decreased viscosity in juice. On the other side, the addition of glucose isomerase in inverted juice was not able in increasing significantly fructose content.