Share

Principal components analysis for quality evaluation of cooled 'Nanicão' bananas in different packaging.

Author(s) : SANCHES J., LEAL P. A. M., SARAVALI J. H., et al.

Type of article: Article

Summary

Bananas, cv. Nanicão, at ripening stage 3 (more green than yellow) were packed in 'torito' wooden boxes, half-size wooden boxes, or cardboard boxes and held for up to 8 days at room temperature (control) or 13 plus or minus 1 °C, both at 90 plus or minus 2.5% RH. Physicochemical and sensory analyses of the fruits were grouped into one variable, through principal components analysis. The results indicated that the half-box was the most suitable packing container, followed by the cardboard box. The half-box had fewer fruits per container and hence greater ventilation, and the fruits had less mechanical damage. Fruits ripened faster at room temperature than in cold storage.

Details

  • Original title: Principal components analysis for quality evaluation of cooled 'Nanicão' bananas in different packaging.
  • Record ID : 2005-0745
  • Languages: English
  • Source: Rev. bras. Fruticult. - vol. 25 - n. 2
  • Publication date: 2003

Links


See other articles in this issue (2)
See the source

Indexing