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Diecke, Christian, Paul Babatz, Elias Nürnberger, Florian Freund, Lukas Fuhrmann, and Mareike Münch. "Banana." SLUB Dresden, 2017. https://slub.qucosa.de/id/qucosa%3A7993.
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Martins, Rafaelly Calsavara 1991. "Produção, qualidade e sanidade de frutos de bananeira 'BRS Conquista' ensacados com polipropileno de diferentes cores /." Botucatu, 2018. http://hdl.handle.net/11449/153588.
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Orientador: Sarita LeonelCoorientador: Emi Rainildes Lorenzetti
Banca: Jackson Mirellys Azevêdo Souza
Banca: Luiz Fernando Rolim de Almeida
Resumo: A bananeira é a segunda fruta com maior volume comercializado no mundo. Pelo fato de ser uma fruta muito apreciada pelo consumidor brasileiro, nos últimos anos surgiram diversas tecnologias que auxiliam no cultivo da bananeira, principalmente relacionadas à qualidade dos frutos. Nesse contexto, o trabalho teve como objetivo avaliar a influência da coloração dos sacos plásticos empregados no ensacamento de cachos de bananeira 'BRS Conquista'. Os tratamentos consistiram no uso de sacos de polietileno comerciais, nas cores branco, preto, vermelho e azul, além da testemunha (sem ensacamento). O delineamento experimental foi em blocos casualizados, com cinco tratamentos, quatro repetições e quatro plantas por parcela, totalizando 80 plantas. Avaliou-se a qualidade fitossanitária dos frutos, sendo o número de pontuações de danos causados por tripes da erupção e a porcentagem de área lesionada causada por antracnose, além das características físicas dos frutos, como massa do cacho, massa da ráquis, massa dos frutos, número de frutos por cacho, número de pencas por cacho, massa das pencas, número, comprimento e diâmetro de frutos da segunda penca, e as características físico-químicas dos frutos, como sólidos solúveis, acidez titulável, relação polpa/casca, índice de maturação e período de maturação. Verificou-se que os cachos que foram ensacados com sacos de coloração branca e preto apresentaram menor número de pontuações provocadas por tripes. Enquanto que para antracnose, os cachos... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: Banana is the second most commercialized fruit crop in the world. Since it is very appreciated by the Brazilian consumer, in the last years, several technologies have come out to help in the development of the crop, mainly related to the quality of fruits. In this context, the objective of this work was to use banana bagging techniques for improvements in the banana cultivation process. Polyethylene bags of white, black, red, blue colors and the control (no bagging) were used in this technique. A randomized complete block design with five treatments, four replications, two plants per plot, totaling 80 plants was used. The evaluated characteristics in the post-harvest were the bunch mass, fruit mass, number of fruits per bunch, bunch number, second bunch mass, number of fruits of second batch, length, diameter, pH, soluble solids, titratable acidity, pulp/peel ratio, maturation index and maturation days. The phytosanitary quality of the fruits was evaluated, and the symptoms of thrips and anthracnose were assessed. In addition, the physical characteristics of the fruit, which is represented by the mass of the bunch, mass of the rachis, mass of the fruit, number of fruit per bunch, number of penca by bunch, productivity, mass of the second bunch, number of fruit in the second bunch, length and diameter of the fruit in the second bunch and physical chemical characteristics of the fruit, soluble solids, acidity, relation pulp/peel, index of maturation and period of maturation were evaluated. It was verified that for the variable mass of the second bunch, the white and black bags presented better results, whereas for pH variable the blue staining was the one which showed better results, and for the soluble solids it was the control group. This work showed that the efficiency of bagging is associated with the type and color of the bag which is used, since the coverings assign a thermal role inside ...
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Mware, Benard Ouma. "Development of banana bunchy top virus resistance in bananas: RNAi approach." Thesis, Queensland University of Technology, 2016. https://eprints.qut.edu.au/95736/1/Benard%20Ouma_Mware_Thesis.pdf.
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Bunchy top, caused by banana bunchy top virus (BBTV), is the most important viral disease affecting banana worldwide, for which control is very difficult. In this thesis, a molecular approach was used to generate genetically modified banana plants, some of which were resistant to BBTV infection. Further, sources of natural resistance to BBTV were identified in a range of different banana cultivars which may be exploited in future control strategies. The results from this study provide a strong platform for the future development of BBTV-resistant banana plants.
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Oliveira, João Alison Alves. "Tolerância ao frio dos frutos de diferentes cultivares de bananeiras." Universidade Federal de Viçosa, 2014. http://locus.ufv.br/handle/123456789/4638.
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The objective of this study was to evaluate the tolerance of fruits of different banana cultivars to low temperature storage. Fruits of the cultivars Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) and Caipira (AAA) were used. Hands were subdivided into clusters of three fruits, which were kept in cold storage for 7, 14 and 21 days, with an average temperature of 10.53 0.37 °C and relative humidity of 85%. Subsequently, the clusters were transferred to the temperature of 22 0.39 °C, to complete the ripening. The experiment was in a split plot design, having five cultivars in the plots and evaluation days in the subplots, in a completely randomized design with four replications and one cluster per experimental unit. Data were analyzed by variance analyses and regression. The Dunnett test at 5% probability was used to compare data from control (start of storage) with those of the end of storage. Each storage period was analyzed separately. The fruits of all cultivars remained green after 21 days of storage at 10.53 C 0.37 °C. Fruits of the cultivar Nanicão did not complete the ripening after they were transferred to 22 °C, when stored for 7 days at low temperature. These fruits were firmer, with green skin, low soluble solids and low titratable acidity. After 21 days of cold storage, the fruits of all cultivars completed ripening, when transferred to room temperature. The chilling injury increased with the advance of the cold storage for all cultivars. Fruits of Nanicão , Caipira and Maçã had more obvious symptoms of chilling injury. Fruits of Prata and Vitória were more tolerant to cold storage at a temperature of 10.53 °C for up to 21 days, showing normal ripening after transfer to 22 °C.
O objetivo deste trabalho foi avaliar a tolerância dos frutos de diferentes cultivares de bananeira a baixa temperatura de armazenamento. Foram utilizados frutos dos cultivares Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) e Caipira (AAA). Utilizaram-se buquês com três frutos, mantidos em câmara fria por 7, 14 e 21 dias, com temperatura média de 10,53 0,37 °C e umidade relativa do ar de 85%. Posteriormente, os buquês foram transferidos para a temperatura de 22 0,39 °C, para completar o amadurecimento. O experimento foi em esquema de parcelas subdivididas, tendo-se nas parcelas cinco cultivares e nas subparcelas os dias de avaliação, no delineamento inteiramente casualizado, com quatro repetições e um buquê de três frutos por unidade amostral. Os dados foram analisados por meio de análises de variância e regressão. O teste de Dunnett foi utilizado para comparar os dados da testemunha (início do armazenamento) com os dos dias do fim do armazenamento, a 5% de probabilidade. Cada período de armazenamento foi analisado separadamente. Os frutos dos cultivares estudados permaneceram verdes após 21 dias de armazenamento à 10,53 0,37 °C. Frutos do cultivar Nanicão não completaram o amadurecimento após serem transferidos para a temperatura de 22 °C, quando armazenados por 7 dias à baixa temperatura, apresentando frutos mais firmes, com casca verde, baixos teores de sólidos solúveis e acidez titulável. Após 21 dias de armazenamento refrigerado, os frutos de todos os cultivares completaram o amadurecimento, depois de transferidos para temperatura ambiente. Os danos por frio aumentaram com o avanço do tempo de armazenamento refrigerado, para todos os cultivares. Nanicão , Caipira e Maçã apresentaram sintomas mais evidentes de dano por frio. As bananas Prata e Vitória mostraram-se mais tolerantes ao armazenamento refrigerado na temperatura de 10,53 °C por até 21 dias, exibindo amadurecimento normal após a transferência para a temperatura de 22 °C.
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Nasir, Nasril. "The chicken manure assay as a potential screening technique to select banana cultivars with field resistance to Panama disease /." [St. Lucia, Qld.], 2002. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16269.pdf.
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Brasington, John. "Banana transshipment model." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/35223.
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Master of AgribusinessDepartment of Agricultural Economics
Allen M. Featherstone
Bananas are the number one selling produce item in the grocery store. On average, bananas account for 6% of produce department sales and 1% of total grocery store sales. According to The Packer’s “2010 Fresh Trends”, 88% of consumers in all categories purchase bananas. Also, 94% of consumers in the study purchased bananas within the last twelve months. Over the last decade, fuel prices have increased to a point where logistics and shipping have become more important than ever to the banana industry. This logistics challenge is compounded because there are no bananas grown in the United States and the fruit has to be shipped from around the world. Fuel is used at high rates via the ocean cargo and trucking shipments to meet yearly demand. To manage these logistical challenges, this thesis analyzes the optimal shipping route for bananas arriving to the west coast from Central and South America to various markets using a transshipment model. The goal of the transshipment model estimates the supply chain that creates the lowest cost. Through analysis of fuel, trucking, and shipping markets, the model makes the optimal decision regarding transportation routing. The model is limited to transportation costs only. However, items such as fruit costs and other additional up charges could be analyzed.
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Kubiriba, Jerome. "Epidemiology of Banana streak virus (BSV) in East African highland bananas (AAA-EA)." Thesis, University of Greenwich, 2005. http://gala.gre.ac.uk/6211/.
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The study achieved a better understanding of the epidemiology and ecology of Banana streak virus (BSV) in Uganda, generating information useful in designing management strategies to limit the spread of BSV. An identification key for the mealybugs on Musa in Africa was constructed. Screenhouse transmission experiments identified Dysmicoccus brevipes, Planococcus citri and a Pseudococcus sp. from bananas as mealybugs able to transmit the virus. Field observations also demonstrated that mealybugs are able to spread from plant to plant. Monitoring spread of BSV in new fields revealed that both onset and rate of spread was site specific; however, it was not clear why this was the case. The first incidence of BSV infection in Rakai was 28 months after planting (MAP), but in Ntungamo it was only 6 MAP. BSV incidence then increased to 28%, 72MAP at a rate of 0.10 new infections/infected plant/month and 43%, 28MAP at a rate of 0.23 new infections/infected plant/ month in Rakai and Ntungamo respectively. BSV spreads slowly in some locations, and is therefore probably amenable to control by phytosanitary measures. These would comprise primarily of the use of virus-free planting material and roguing infected plants. BSV spread predominantly within-field once initial infections were established. New infections were more likely to occur within 10 rows/columns from an old infection. More spread occurred to plants bordering established infected fields in Ntungamo. Spread of BSV into the new fields from the surroundings suggests need for separation of new fields from old infected fields in order to delay onset of BSV and reduce BSV incidence.
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Heung, Kak-lam Jimmy. "A comparative study of the themes of Yoshimoto Banana's "First phase Banana" Tugumi, N.P. and Amurita /." Click to view the E-thesis via HKUTO, 2006. http://sunzi.lib.hku.hk/hkuto/record/B35802613.
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Silva, Marcela Sant'Anna Cordeiro da 1991. "Tipos de materiais para o ensacamento de cachos da bananeira 'BRS Platina' : desenvolvimento e qualidade dos frutos /." Botucatu, 2018. http://hdl.handle.net/11449/152597.
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Orientador: Sarita LeonelBanca: Elizabeth Orika Ono
Banca: Jackson Mirellys Azevêdo Souza
Resumo: O Brasil é o quarto maior produtor mundial de banana, no entanto, apresenta dificuldades quanto à participação expressiva no mercado internacional, o que por sua vez, está diretamente relacionada aos fatores de padrões tradicionais de produção, com baixos investimentos de capital e tecnologia na maioria das regiões produtoras no país. Para que se tenham frutos de alta qualidade, há necessidade da adoção de inúmeras técnicas culturais e dentre estas, está o ensacamento dos cachos, que, apesar de onerar o custo de produção, é uma prática que vem sendo recomendada em plantios comerciais de bananeira que produzem frutos com melhor qualidade. Diante do exposto, o presente trabalho teve como objetivo avaliar a influência de tipos de materiais para ensacamento de cachos de banana, no desenvolvimento e qualidade dos frutos de bananeira „BRS Platina‟. O experimento foi realizado na Fazenda Experimental Lageado, pertencente à UNESP, campus de Botucatu. O delineamento estatístico experimental utilizado foi em blocos casualizados, composto por seis tratamentos, quatro blocos e quatro plantas por parcela, sendo os tratamentos: T1 - testemunha (sem ensacamento); T2 - Saco de polipropileno (TNT), cor preta + Papel kraft; T3 - Saco de polietileno, cor preta + Papel kraft; T4 - Papel kraft; T5 - Saco de polipropileno (TNT), cor branca; T6 - Saco de polietileno, cor branca. Foram feitas avaliações de características fenológicas, desempenho agronômico produtivo, qualidade pós-colheita dos fruto... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: Brazil is the fourth largest producer of banana in the world, however, it presents difficulties in expressive participation in the international market, which in turn is directly related to the factors of traditional production patterns, with low investments of capital and technology in the majority of producing regions in the country. In order to have high quality fruits, there is a need to adopt numerous cultural techniques, among which is the bagging of bunches, which, despite costing the production, is a practice that has been recommended in commercial banana plantations that produce better quality fruits. In view of the above, the present work had the objective of evaluating the influence of types of materials for banana bagging on the development and quality of 'BRS Platina' banana fruits. The experiment was carried out at Experimental Farm Lageado, belonging to UNESP, Botucatu campus. The experimental design was a randomized block design, consisting of six treatments, four blocks and four plants per plot. The treatments were: T1 - control (without bagging); T2 - Polypropylene bag (TNT), black color + Kraft paper; T3 - Polyethylene bag, black color + Kraft paper; T4 - Kraft paper; T5 - Polypropylene bag (TNT), white color; T6 - Polyethylene bag, white color. Evaluations of phenological characteristics, productive agronomic performance, post-harvest quality of fruits and economic analysis were performed. The results were statistically evaluated by analysis of variance with application of the F test at 5% probability (p <0.05) and the means compared by the Scott-Knott test at the 5% probability level. It was concluded that the bagging is effective in the control of thrips of the eruption and in the reduction of defects or injuries, not affecting the production, besides promoting few changes in the physical and chemical characteristics of the fruits. The treatment with bagging using ...
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Hermann, Scott Richard. "Transgene expression in banana." Thesis, Queensland University of Technology, 2001.
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Nergjoni, Martina <1995>. "(Re)Reading Banana Yoshimoto." Master's Degree Thesis, Università Ca' Foscari Venezia, 2020. http://hdl.handle.net/10579/17363.
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La mia tesi si propone come una rilettura critica delle prime opere di Banana Yoshimoto che analizzi tanto il "cross-gendering" dei suoi personaggi quanto la critica implicita mossa dall'autrice ai ruoli di genere tradizionalmente concepiti dalla società giapponese.
Al capitolo iniziale, che consiste in un panoramica storica del processo di definizione degli stereotipi di genere, attualmente ancora vivi nella società giapponese contemporanea e che influenzarono, almeno indirettamente, la scrittura dell'autrice, seguono l'analisi e la problematizzazione di "Kitchen" e "Moonlight Shadow" attraverso lo studio della caratterizzazione dei personaggi apparentemente non-conformi per identitá o ruoli di genere.
La tesi si conclude constatando la relegazione in secondo piano della tematica della non-conformità con i ruoli di genere tradizionali (e la totale scomparsa della questione dell'identità di genere) nella produzione degli anni '90 ed il possibile recupero della prima, con una connotazione critica più radicale, in opere come “Il lago”(2005) e "Chie-chan ed io"(2007).
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Oi, Ricardo Kenji. "Secagem da biomassa de banana verde em spray dryer." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266855.
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Orientador: Elias Basile TambourgiTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química
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Resumo: A biomassa de banana verde é um componente que pode ser aplicado industrialmente em uma grande variedade de alimentos por não interferir nos atributos sensoriais de outros ingredientes e apresentar propriedades funcionais, sobretudo pela presença do amido resistente. O campo de aplicação pode ser ampliado, inclusive para a exportação, se produzido na forma de pó. O presente trabalho apresenta um estudo de viabilidade de secagem da biomassa de banana verde em uma unidade não comercial (experimental) de spray dryer com atomizador rotativo. As variáveis selecionadas no procedimento experimental foram: o tipo do atomizador (tipo A, de orifícios de forma retangular com semicírculos nas extremidades e área total de 162,88 mm2 e tipo B de orifícios de forma circular e área total de 254,47 mm2); a concentração da suspensão; a rotação do atomizador; a temperatura da alimentação e a vazão da alimentação. A temperatura da câmara foi fixada em 140ºC com o ar a 0,013 kg/s. Estabeleceu-se como respostas a massa e a umidade relativa do produto. Essas variáveis tiveram dois níveis de variação, o que correspondeu à realização de 32 ensaios. Dentre as variáveis utilizadas nos ensaios, a concentração da suspensão foi a variável mais significativa para as repostas massa e umidade relativa, as demais apresentaram efeitos reduzidos. O ensaio número 13 apresentou as melhores condições das respostas (9,17% e 12,656 g), sendo obtido com o atomizador tipo B; concentração de 50%, rotação de 27.000 rpm, vazão da alimentação de 40 mL/min e temperatura da alimentação de 30 ºC. Para esta amostra foi realizada uma análise microscópica, em que o tamanho dos grânulos não ultrapassou 500 ?m, portanto, pode ser empregado em diversas preparações alimentícias. A partir do ensaio 13, calculou-se o diâmetro da câmara de secagem para uma produção de 25 kg/h, o que resultou em 5,14 m. Neste estudo ficou comprovada a viabilidade da secagem da biomassa de banana verde em spray dryer com atomizador rotativo
Abstract: The green banana biomass is a component that can be industrially applied to a wide variety of foods because do not interfere in the sensory attributes of other ingredients present and has functional properties, especially the presence of resistant starch. This use can be expanded, including for export, if this product be produced in powder form. This research presents a feasibility study of drying green banana biomass in a non-commercial unit (experimental) of spray dryer with rotary atomizer. The variables selected in the experimental procedure were: the type of atomizer (type A, hole in a rectangular shape with semicircles at the ends and the total area of 162.88 mm2 and type B, hole in a circular shape and a total area of 254.47 mm2); the suspension concentration; the atomizer rotation; the biomass temperature and the biomass flow. The chamber temperature was set at 140ºC with air at 0.013 kg/s. It was defined as response the mass and the relative humidity of the product. These variables had two levels of variation, which corresponded to the completion of 32 trials. Among the variables used in the tests, the suspension concentration was the most significant to responses of mass and humidity, the others showed low effects. The test number 13 presented the best conditions of responses (9.17% and 12.656 g), was obtained with the atomizer type B, 50% concentration, atomizer rotation of 27,000 rpm, biomass flow rate of 40 mL/min and biomass temperature of 30°C. For this sample was realized a microscopic analysis, the granules size do not exceeded 500 ?m, therefore can be used in various food preparations. From the 13 test, the diameter calculation of the drying chamber for a production of 25 kg / h resulted in 5.14 m. In this study it was proved the feasibility of drying the green banana biomass in a spray dryer with rotary atomizer
Doutorado
Sistemas de Processos Quimicos e Informatica
Doutor em Engenharia Química
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Huang, Yi-lun. "“Yes! We Have No Bananas”: Cultural Imaginings of the Banana in America, 1880-1945." Thesis, University of Oregon, 2019. http://hdl.handle.net/1794/24238.
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My dissertation project explores the ways in which the banana exposes Americans’ interconnected imaginings of exotic food, gender, and race. Since the late nineteenth century, The United Fruit Company’s continuous supply of bananas to US retail markets has veiled the fruit’s production history, and the company’s marketing strategies and campaigns have turned the banana into an American staple food. By the time Josephine Baker and Carmen Miranda were using the banana as part of their stage and screen costumes between the 1920s and the 1940s, this imported fruit had come to represent foreignness, tropicality, and exoticism. Building upon foodways studies and affect studies, which trace how foodstuffs travel and embody memory and affect, I show how romantic imaginings of bananas have drawn attention away from the exploitative nature of a fruit trade that benefits from and reinforces the imbalanced power relationship between the US and Central America. In this project, I analyze the meaning interwoven into three forms of cultural production: banana cookbooks published by the United Fruit Company for middle-class American housewives; McKay’s dissent poetry; and the costumes and exotic transnational stage performances of Baker, Miranda, and also the United Fruit mascot, Miss Chiquita.2021-01-11
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Wanitchakorn, Raktham. "Gene functions in banana bunchy top virus." Thesis, Queensland University of Technology, 1999.
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Fernandes, William Benez [UNESP]. "Análise técnica e econômica da cultura da bananeira do subgrupo Cavendish no município Araçatuba-SP." Universidade Estadual Paulista (UNESP), 2012. http://hdl.handle.net/11449/98714.
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Devido à expansão da produção de banana do subgrupo Cavendish por pequenos produtores rurais organizados em associações, objetivou-se estimar e avaliar técnica e economicamente o cultivo da bananeira no município de Araçatuba-SP. Os dados foram levantados em 2010 e 2011, a partir de entrevista realizada com 43 produtores e do acompanhamento periódico das atividades desenvolvidas. Os resultados obtidos indicaram que a bananicultura com cultivares do subgrupo Cavendish é economicamente viável para pequenos produtores rurais, muito embora o investimento inicial seja elevado, este valor retorna ao produtor ainda no final do primeiro ciclo de produção da cultura. Para não perder competitividade, ações imediatas de órgãos públicos e privados se fazem necessárias, como no fortalecimento das organizações e na capacitação dos produtores, tornando as unidades produtivas mais competitivas e economicamente viáveis
Because of the expansion of the production of banana of the Cavendish sub-group for small organized agricultural producers in association, the objective was to evaluate, tecnically and economically, the production of banana in the city of Araçatuba-SP. The information was raised from 2010 to 2011, beginning with interview with the producers and periodic accompaniment of the activities developed for them. The results had indicated that the “bananicultura” with cultivating of the Cavendish sub-group is economically viable for small agricultural producers, Eventhough the initial investment is high, this value still returns to the producer in the end of the first cycle of production of the culture. Not to lose competitiveness, immediate actions of public and private agencies are necessary, becoming the more competitive and economically viable productive units
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Fernandes, William Benez. "Análise técnica e econômica da cultura da bananeira do subgrupo Cavendish no município Araçatuba-SP /." Ilha Solteira: [s.n.], 2012. http://hdl.handle.net/11449/98714.
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Orientador: Maria Aparecida Anselmo TarsitanoBanca: Antonio Lázaro Sant'Ana
Banca: Neli Cristina Belmiro dos Santos
Resumo: Devido à expansão da produção de banana do subgrupo Cavendish por pequenos produtores rurais organizados em associações, objetivou-se estimar e avaliar técnica e economicamente o cultivo da bananeira no município de Araçatuba-SP. Os dados foram levantados em 2010 e 2011, a partir de entrevista realizada com 43 produtores e do acompanhamento periódico das atividades desenvolvidas. Os resultados obtidos indicaram que a bananicultura com cultivares do subgrupo Cavendish é economicamente viável para pequenos produtores rurais, muito embora o investimento inicial seja elevado, este valor retorna ao produtor ainda no final do primeiro ciclo de produção da cultura. Para não perder competitividade, ações imediatas de órgãos públicos e privados se fazem necessárias, como no fortalecimento das organizações e na capacitação dos produtores, tornando as unidades produtivas mais competitivas e economicamente viáveis
Abstract: Because of the expansion of the production of banana of the Cavendish sub-group for small organized agricultural producers in association, the objective was to evaluate, tecnically and economically, the production of banana in the city of Araçatuba-SP. The information was raised from 2010 to 2011, beginning with interview with the producers and periodic accompaniment of the activities developed for them. The results had indicated that the "bananicultura" with cultivating of the Cavendish sub-group is economically viable for small agricultural producers, Eventhough the initial investment is high, this value still returns to the producer in the end of the first cycle of production of the culture. Not to lose competitiveness, immediate actions of public and private agencies are necessary, becoming the more competitive and economically viable productive units
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Becker, Douglas Kenneth. "The transformation of banana with potential virus resistance genes." Thesis, Queensland University of Technology, 1999. https://eprints.qut.edu.au/37023/6/37023_Digitised_Thesis.pdf.
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One approach to reducing the yield losses caused by banana viral diseases is the use of genetic engineering and pathogen-derived resistance strategies to generate resistant cultivars. The development of transgenic virus resistance requires an efficient banana transformation method, particularly for commercially important 'Cavendish' type cultivars such as 'Grand Nain'. Prior to this study, only two examples of the stable transformation of banana had been reported, both of which demonstrated the principle of transformation but did not characterise transgenic plants in terms of the efficiency at which individual transgenic lines were generated, relative activities of promoters in stably transformed plants, and the stability of transgene expression. The aim of this study was to develop more efficient transformation methods for banana, assess the activity of some commonly used and also novel promoters in stably transformed plants, and transform banana with genes that could potentially confer resistance to banana bunchy top nanovirus (BBTV) and banana bract mosaic potyvirus (BBrMV).
A regeneration system using immature male flowers as the explant was established. The frequency of somatic embryogenesis in male flower explants was influenced by the season in which the inflorescences were harvested. Further, the media requirements of various banana cultivars in respect to the 2,4-D concentration in the initiation media also differed. Following the optimisation of these and other parameters, embryogenic cell suspensions of several banana (Musa spp.) cultivars including 'Grand Nain' (AAA), 'Williams' (AAA), 'SH-3362' (AA), 'Goldfinger' (AAAB) and 'Bluggoe' (ABB) were successfully generated.
Highly efficient transformation methods were developed for both 'Bluggoe' and 'Grand Nain'; this is the first report of microprojectile bombardment transformation of the commercially important 'Grand Nain' cultivar. Following bombardment of embryogenic suspension cells, regeneration was monitored from single transfom1ed cells to whole plants using a reporter gene encoding the green fluorescent protein (gfp). Selection with kanamycin enabled the regeneration of a greater number of plants than with geneticin, while still preventing the regeneration of non-transformed plants. Southern hybridisation confirmed the neomycin phosphotransferase gene (npt II) was stably integrated into the banana genome and that multiple transgenic lines were derived from single bombardments. The activity, stability and tissue specificity of the cauliflower mosaic virus 358 (CaMV 35S) and maize polyubiquitin-1 (Ubi-1) promoters were examined. In stably transformed banana, the Ubi-1 promoter provided approximately six-fold higher p-glucuronidase (GUS) activity than the CaMV 35S promoter, and both promoters remained active in glasshouse grown plants for the six months they were observed.
The intergenic regions ofBBTV DNA-I to -6 were isolated and fused to either the uidA (GUS) or gfjJ reporter genes to assess their promoter activities. BBTV promoter activity was detected in banana embryogenic cells using the gfp reporter gene. Promoters derived from BBTV DNA-4 and -5 generated the highest levels of transient activity, which were greater than that generated by the maize Ubi-1 promoter. In transgenic banana plants, the activity of the BBTV DNA-6 promoter (BT6.1) was restricted to the phloem of leaves and roots, stomata and root meristems. The activity of the BT6.1 promoter was enhanced by the inclusion of intron-containing fragments derived from the maize Ubi-1, rice Act-1, and sugarcane rbcS 5' untranslated regions in GUS reporter gene constructs. In transient assays in banana, the rice Act-1 and maize Ubi-1 introns provided the most significant enhancement, increasing expression levels 300-fold and 100-fold, respectively. The sugarcane rbcS intron increased expression about 10-fold. In stably transformed banana plants, the maize Ubi-1 intron enhanced BT6.1 promoter activity to levels similar to that of the CaMV 35S promoter, but did not appear to alter the tissue specificity of the promoter.
Both 'Grand Nain' and 'Bluggoe' were transformed with constructs that could potentially confer resistance to BBTV and BBrMV, including constructs containing BBTV DNA-1 major and internal genes, BBTV DNA-5 gene, and the BBrMV coat protein-coding region all under the control of the Ubi-1 promoter, while the BT6 promoter was used to drive the npt II selectable marker gene. At least 30 transgenic lines containing each construct were identified and replicates of each line are currently being generated by micropropagation in preparation for virus challenge.
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De, Graaf Johan. "Integrated pest management of the banana weevil, Cosmopolites sordidus (Germar), in South Africa." Thesis, Pretoria : [s.n.], 2006. http://upetd.up.ac.za/thesis/available/etd-07102008-083542/.
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Borges, Maria Teresa Mendes Ribeiro. "Potencial vitaminico da banana verde e produtos derivados." [s.n.], 2003. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254301.
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Orientador: Helena Teixeira GodoyTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O Brasil, um dos maiores produtores mundiais de banana, é também um dos maiores desperdiçadores deste fruto. A banana, um alimento facilmente encontrado em diversas regiões do planeta, não possui muitas alternativas de industrialização, o que vem colaborar ainda mais com essas perdas. A utilização da banana verde tem sido colocada como uma alternativa para minimizar esse problema. O objetivo deste trabalho foi avaliar o potencial vitamínico da banana, contribuindo para o melhor aproveitamento do fruto. Frutos das variedades Nanicão e Prata, cultivados em diferentes solos de pomares da Fazenda Taperão, no município de Brotas-SP, foram analisados desde o aparecimento do cacho no pé até sua senescência, com e sem indução do amadurecimento pós-colheita. A caracterização vitamínica foi feita por meio da determinação dos teores de vitaminas do complexo B (PP, BJ, B2, B6 e folatos), pró-vitamina A (b-caroteno) e vitamina C (ácido L-ascórbico (LAA) e ácido deidroascórbico (DHAA). Dois produtos foram produzidos utilizando-se da polpa de banana verde (pão e nhoque) e os teores de vitaminas destes alimentos também foram determinados, comparando-os com os encontrados em produtos similares de mercado (nhoque de batata e pão integral). Um teste sensorial foi aplicado a uma equipe de provadores não treinados verificando-se a aceitação destes alimentos. As frutas analisadas, no estádio verde, apresentaram, respectivamente para as variedades Nanicão e Prata, os seguintes teores médios de vitaminas: Bl - 0,57 e 0,84mg/l00g; B6 - 1,4 e 1,lmg/l00g; ácido fólico - 135 e 104mg/l00g; LAA - 17,6 e 20,2mg/l00g; DHAA - 6,1 e 5,8mg/l00g; e b-caroteno - 1073 e 441mg/l00g. Os teores de vitaminas nos frutos maduros também foram analisados obtendo-se os seguintes resultados médios para Nanicão e Prata, respectivamente: Bl - 0,63 e 1,08mg/l00g; B6 - 0,75 e 0,63mg/l00g; LAA - 12,4 e 19,2mg/l00g; DHAA - 3,6 e 4,5mg/l00g; e b-caroteno - 1682 e 1072mg/l00g. A vitamina B2 não foi encontrada em nenhuma amostra analisada. Os produtos feitos a base de polpa de banana verde apresentaram índices de vitaminas semelhantes aos produtos convencionais e aos da fruta in natura, exceto para as formas da vitamina C. Os testes de aceitação mostraram que existe uma tendência em aceitar os produtos, no entanto, algumas modificações devem ser feitas nas formulações aqui propostas. Os resultados indicam que, em termos do conteúdo vitamínico, há grande possibilidade da utilização _da polpa de banana verde para a obtenção de produtos com importante valor nutricional
Abstract: Brazil, the greatest world-wide producers of banana, is also one that most wastes this fruit. The banana, a food easily found in many regions of our planet, has few alternatives for industrialization, which collaborates even more with these losses. The use of the green banana has been considered as an alternative to minimize this problem. The objective of this work was to evaluate the vitamin potential of the banana, contributing to a better exploitation of the fruit. Fruits of the varieties Nanicão and Prata, cultivated in different types of soil of the orchards of the Taperão Farm, in the town of Brotas - SP, were analyzed as from the appearance of the fruit through to senescence, with and without induction of the ripening post-harvest. The vitamin characterization carried out by determining the vitamin levels of the B complex (PP, B1, B2, B6 and folic acid), pro-vitamin A (p-carotene) and vitamin C (L-ascorbic acid (LAA) and dehydroascorbic acid (DHAA». Two products were made (bread and nhoque) using unripe banana pulp and the vitamin contents of these foods were also determined, comparing with those found in similar products on the market (potatoes nhoque and integral bread). A sensory test was conducted, applied to a group of untrained panelists verifying the acceptance of these foods. The fruits analyzed, in the unripe stage, showed the following average vitamin contents for Nanicão and Prata respectively: Bl - 0.57 and 0.84mg/100g; B6 - 1.4 and 1.1mg/100g; folic acid - 135 and 104mg/100g; LAA - 17.6 and 20.2mg/100g; DHAA - 6.1 and 5.8mg/100g; e b-carotene 1073 and 441mg/100g. The vitamin levels in the mature fruits were also analyzed giving the following average results for Nanicão and Prata, respectively: Bl - 0.63 and 1.08mg1l00g; B6 - 0.75 and 0.63mg/100g; LAA - 12.4 and 19.2mg/100g; DHAA - 3.6 and 4.5mg/100g; and b -carotene - 1682 and 1 072mg/100g. The vitamin B2 was not found in samples analyzed. The products made from unripe banana pulp presented similar vitamin levels to the conventional products and to those of the fruit in natura, except for the various forms of vitamin C. The sensory acceptance tests showed a tendency to accept the products, although some modifications must be made in the formulas proposed here. The results indicate that, in terms of the vitamin content, there is considerable potencial for the use of green banana pulp to prepare products of thigh nutritional value
Doutorado
Doutor em Ciência de Alimentos
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Tyrell, Keith Frank. "Growing bananas : assessing the environmental impact of the international banana trade in the Eastern Caribbean." Thesis, University of Sussex, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.366077.
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Kamo, Tsunashi. "Phenylphenalenone Phytoalexins from Banana Fruit." Kyoto University, 2001. http://hdl.handle.net/2433/150318.
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Kyoto University (京都大学)0048
新制・課程博士
博士(農学)
甲第9105号
農博第1201号
新制||農||828(附属図書館)
学位論文||H13||N3564(農学部図書室)
UT51-2001-G825
京都大学大学院農学研究科応用生命科学専攻
(主査)教授 大東 肇, 教授 坂田 完三, 教授 津田 盛也
学位規則第4条第1項該当
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Maia, Victor Martins. "Alterações morfo-anatômicas, físicas e metabólicas em bananas ‘Prata Anã’ induzidas por danos mecânicos." Universidade Federal de Viçosa, 2005. http://www.locus.ufv.br/handle/123456789/10570.
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Conselho Nacional de Desenvolvimento Científico e Tecnológico
A quase totalidade da produção brasileira de bananas é voltada para o mercado interno e, geralmente, é colhida, manuseada e transportada de forma deficiente e inadequada, contribuindo para perdas substanciais na fase pós-colheita, que são de grande importância do ponto de vista econômico e nutricional. Com os objetivos de avaliar as alterações físicas, bioquímicas, fisiológicas, morfológicas e anatômicas em bananas ‘Prata Anã’ danificadas mecanicamente por diversos processos, determinar as causas de perdas pós-colheita ao longo da cadeia de comercialização e otimizar as condições de manejo pós-colheita visando minimizar o efeito de injúrias mecânicas, foram montados cinco experimentos. No primeiro identificaram-se os tipos e a intensidade de dano mecânico após a colheita da banana produzida no município de Verdelândia, MG, e embalada em caixas de papelão, madeira e plástico, em cinco etapas da cadeia de comercialização. No segundo caracterizaram- se as alterações morfológicas e anatômicas nas regiões injuriadas de bananas submetidas aos danos por corte, abrasão, impacto e compressão. No terceiro verificaram-se os efeitos de áreas e tipos de dano mecânico sobre as características pós-colheita da banana. No quarto e no quinto, determinaram-se as alterações físicas e metabólicas induzidas por estresse mecânico em bananas mantidas em condição ambiente (25,4 oC e 82 % de UR) e em câmara fria (15 oC e 89 % de UR), respectivamente. Considerando os efeitos dos danos mecânicos por corte, abrasão, impacto e compressão sobre as características físicas, metabólicas, anatômicas e morfológicas da banana ‘Prata Anã’ foi observado que os danos por corte, abrasão e impacto numa área de 20 cm2 resultaram em maior perda de massa fresca total acumulada e diária em relação aos demais tratamentos. O dano por impacto numa área de 20 cm2 proporcionou antecipação do pico climatérico respiratório. Além disso, os frutos submetidos aos danos por corte, abrasão, impacto e compressão apresentaram sintomas morfológicos e reações anatômicas em resposta ao dano mecânico. Todos os tipos de dano mecânico aumentaram o extravasamento de eletrólitos em relação à testemunha ao longo do período de avaliação. O dano por impacto antecipou o pico climatérico e o amadurecimento, além de prejudicar a conversão de amido em açúcares solúveis totais na polpa. A atividade das enzimas polifenoloxidase e peroxidase na casca foi bastante aumentada pelas injúrias de impacto e abrasão. Dentre os quatro tipos de dano mecânico estudados, bem como a intensidade aplicada, também foi observada que existe uma tolerância da banana ‘Prata Anã’ ao dano por compressão, quando ele ocorre no fruto ainda verde. Ao comparar os processos de perda de massa fresca acumulada e diária, degradação de amido e conseqüente formação de açúcares solúveis totais na polpa, evolução do índice de cor da casca, produção e pico de CO2, atividade da polifenoloxidase e peroxidase na casca dos frutos de um mesmo tratamento, mantidos em condição ambiente e em câmara fria constatou-se que aqueles mantidos em condições ambiente apresentam maior intensidade e velocidade dos fenômenos. Portanto, a manutenção dos frutos a 15 oC e 90 % de umidade relativa do ar pode reduzir os efeitos deletérios do dano mecânico, com ressalvas ao teor de açúcares solúveis totais, que se mostrou abaixo do adequado devido à lentidão da hidrólise do amido, mesmo com os frutos atingindo índices de cor da casca próximos a 7. Esses baixos valores dos teores de açúcares solúveis totais na polpa dos frutos, assim como os altos valores dos teores de amido, permitem pressupor que alguns processos de amadurecimento não se completaram totalmente em função das condições de armazenamento a baixa temperatura. Em relação à ocorrência e intensidade dos danos mecânicos por corte, abrasão, impacto e compressão, ao longo da cadeia de comercialização, verificou-se que a porcentagem de frutos, área da casca e porcentagem da área da casca danificados aumentaram ao longo da cadeia de comercialização de bananas ‘Prata Anã’. O uso da caixa de papelão proporcionou redução na incidência e intensidade de dano mecânico em bananas ‘Prata Anã’ em relação aos demais tipos de embalagem. O dano por abrasão foi o de maior incidência em todas as etapas da cadeia de comercialização. O dano por compressão apresentou grande importância relativa no varejo.
Almost the totality of the Brazilian production of bananas is destined for domestic market and, usually, it is harvested, handled and transported in a deficient and inadequate way, contributing to substantial post-harvest losses, that are of great importance of the economical and nutritional point of view. With the purpose of evaluating the physical, biochemical, physiological, morphologic and anatomical alterations in 'Prata Anã' bananas mechanically damaged by several processes, determining the causes of post-harvest losses along the commercialization chain and optimizing the conditions of post-harvest handling, aiming at minimizing the effect of mechanical injuries, five experiments were mounted. In the first one, the types and the intensity of mechanical damages were identified after the harvest of bananas produced in the district of Verdelândia, MG, and wrapped in cardboard, wood and plastic boxes, in five stages of the commercialization chain. In the second one, the morphologic and anatomical alterations in the injured regions of bananas submitted to damages by cut, abrasion, impact and compression were characterized. In the third, the effects of areas and types of mechanical damages on the banana post- harvest characteristics was verified. In the fourth and fifth ones, the physical and metabolic alterations induced by mechanical stress on bananas maintained in the ambient condition (25,4 oC and 82% of RH) and in cold chamber (15 oC and 89% of RH) were determined, respectively. Considering the effects of the mechanical damages caused by cut, abrasion, impact and compression on the physical, metabolic, anatomical and morphologic characteristics of the 'Prata Anã' banana, it was observed that the damages by cut, abrasion and impact, on an area of 20 cm2, resulted in larger accumulated and daily fresh mass loss (%) in relation to the other treatments. The damage by impact on an area of 20 cm2 provided anticipation of the respiratory climacteric peak. Moreover, the fruits submitted to the damages by cut, abrasion, impact and compression presented morphologic symptoms and anatomical reactions in response to the mechanical damage. All of the kinds of mechanical damage increased the electrolyte leakage in relation to the control along the evaluation period. The injury caused by impact advanced the climacteric peak and the ripening, besides harming the conversion of starch into total soluble sugars in the pulp. The activity of the polyphenoloxidase and peroxidase enzymes in the skin was quite increased by the impact and abrasion. Among the four types of mechanical damage studied, as well as the applied intensity, it was also observed that the ‘Prata Anã’ banana showed itself tolerant of the compression, when it happens on the fruit still green. When comparing the processes of accumulated and daily fresh mass loss, degradation of starch and consequent formation of total soluble sugars in the pulp, development of the index of the skin color, production and peak of CO2, polyphenoloxidase and peroxidase activity in the fruits skin of a same treatment, maintained in ambient condition and in cold chamber, it was observed that those ones maintained in ambient conditions present larger intensity and speed of the phenomena. Therefore, the maintenance of the fruits to 15 oC and 90% of relative humidity of the air may reduce the deleterious effects of the mechanical damage, except the total soluble sugars teor that show themselves inferior to appropriate due to slowness of the hydrolysis of the starch, even with the fruits reaching color indexes of the skin near 7. These low values of total soluble sugars teor in the pulp of the fruits, as well as the high values of starch teor, allow to presuppose that some ripening processes were not totally completed in function of the storage conditions under low temperature. In relation to occurrence and intensity of the mechanical damages by cut, abrasion, impact and compression, it was verified that the percentage of fruits damaged, area of the skin and percentage area of the skin increased along the commercialization chain. The use of cardboard box provided reduction in the incidence and intensity of mechanical damage on 'Prata Anã' bananas in relation to other packing types. The damage caused by abrasion was that of greatest incidence in all of the stages of the commercialization chain. The damage by compression showed great relative importance in the retail.
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Byarugaba-Bazirake, George William. "The effect of enzymatic processing on banana juice and wine." Thesis, Link to the online version, 2008. http://hdl.handle.net/10019/1633.
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Soko, Misheck Mica Mafeni. "Evaluation of transgenic RNAi banana and plantain lines for resistance to banana bunchy top disease." Thesis, Queensland University of Technology, 2022. https://eprints.qut.edu.au/228515/1/Misheck%20Mica%20Mafeni_Soko_Thesis.pdf.
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This project evaluated genetically modified Cavendish bananas and plantains for field and glasshouse resistance to banana bunchy top virus in Malawi in Africa, over a three-and-a-half-year period. The study identified several GM lines with significant resistance to the virus and provided a rare insight into virus-vector relations and the climate. The research showed that rigorous field assessment of GM plants for disease resistance is critical and that immunity to this virus will likely only be achieved using a multi-faceted resistance strategy.
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Costa, Franciscleudo Bezerra da. "Injúria mecânica e qualidade pós-colheita da banana Prata Anã produzida no Norte de Minas Gerais." Universidade Federal de Viçosa, 2005. http://www.locus.ufv.br/handle/123456789/10071.
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
O objetivo do trabalho foi quantificar e avaliar a intensidade de injúrias mecânicas na banana Prata Anã em função do tipo de embalagem, da época de colheita e do manuseio pós-colheita. Frutos colhidos verdes em plantios comerciais de Janaúba- MG, em julho e em novembro de 2003, foram acondicionados em caixas “torito” revestido com papelão, “plástico” e “papelão” e transportados para Viçosa-MG, a 800 km de distância. Entre os frutos com índice de cor da casca 1 (verde) e 6 (amarela), não houve diferença significativa da área injuriada na superfície da casca. A área injuriada foi estimada em frutos com índice de cor da casca 6, por permitir melhor contraste de cor da casca (amarela) e da injúria (escura). Cerca de 93% dos frutos embalados na caixa de “papelão” e 100% dos frutos embalados nas caixas “torito” e “plástica” apresentaram algum tipo de dano físico na superfície da casca. Para a quantificação de área injuriada utilizaram-se as técnicas de pesagem, quadrículas, integrador de área foliar e Programa Quant 1.0.1. Os frutos colhidos em novembro de 2003 apresentaram maior nível de dano físico, do que aqueles de julho. Os frutos colhidos e mantidos em Janaúba, em dezembro de 2003, apresentaram, na etapa de colheita cerca de 3% da casca injuriada, aumentando para 4, 6 e 12%, nas etapas do “cabo aéreo”, “antes do despencamento” e “após a embalagem em caixa de papelão”, respectivamente. O amadurecimento dos frutos injuriados foi acompanhado com base na evolução do índice de cor da casca e do teor de sólidos solúveis totais da polpa. Os frutos com maior nível de injúria mecânica (13% da casca) mostraram aumento em torno de 15 e 20%, na taxa de respiratória e na evolução de etileno, respectivamente, em relação os frutos com menor nível de injúria mecânica (5% da casca).
The purpose of the present work was to evaluate the mechanical injury intensity in Prata Anã bananas as related to packaging type, at harvesting and during postharvest handling steps. Fruits were harvested at green unripe stage from a commercial plantation in Janaúba-MG, in July and in November 2003, and were transported to Viçosa-MG, about 800 km far way, packed in wood crates “torito” lined with cardboard, “plastic” and “cardboard” boxes. There were observed no differences between green unripe fruits (stage 1) and ripe fruits (stage 6) injured areas, such as estimates were done only in ripe fruits, with allowed clear distinction of yellow ripe peel and the dark injured areas. Approximately 93% fruits packed in “cardboard” boxes and 100% in “torito” and in “plastic” boxes, showed some type of physical damage on the peel surfaces. Evaluations of injured areas were accomplished though techniques of paper weighting, small squares, leaf area integrator and Quant 1.0.1 Program. Fruits harvested in November 2003 showed higher physical damage levels, than those harvested in July. Fruits harvested and kept in Janaúba, in December 2003, showed at harvest time about 3% injured peel, increasing to 4, 6 and 12%, during the “aerial cable”, “before removal of bunches” and “after cardboard box packing” steps, respectively. Evolution of peel color index followed the same trend as pulp ripening measured as soluble solids content, in injured fruits. Fruits with higher mechanical injury levels (13% of the peel) showed about 15 and 20% increase, in the respiratory rate and ethylene evolution, respectively, than fruits with lower level of mechanical injury (5% of the peel).
Dissertação importada do Alexandria
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Viviani, Leticia. "Avaliação da qualidade pos-colheita de banana prata anã associada a embalagens." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/257092.
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Orientador: Paulo Ademar Martins LealDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola
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Resumo: As transformações que ocorrem na constituição da banana durante a maturação, no que se refere à qualidade dos frutos, são fatores de grande importância. Os principais problemas da bananicultura brasileira residem no manejo do produto a partir da sua colheita, ou seja, nos momentos de transporte, embalagem, climatização. Outro aspecto observado diz respeito a má apresentação dos frutos em embalagens inadequadas, o que reflete em perdas consideráveis no processo de comercialização e na conseqüente diminuição dos preços pagos aos produtores. Dentro deste contexto, este trabalho tem como objetivo principal, a avaliação da qualidade pós-colheita de frutos da banana Prata Anã através de ensaios para avaliar a variação da qualidade, até se tornarem impróprios para o consumo. Foram realizadas análises físico-químicas e sensoriais, comparando a armazenagem frigorificada (13ºC), com a manutenção do produto em ambiente natural (testemunha sem controle), utilizando-se diferentes tipos de embalagens (caixa de madeira tipo torito com capacidade para 18kg com envoltório de papelão para os frutos, caixa de madeira tipo ½ caixa, com capacidade para 13kg com envoltório de papelão para os frutos e caixa de papelão com capacidade para 18kg). Também, se avaliou os danos físicos e/ou mecânicos que ocorrem na banana durante transporte do centro de distribuição e climatização até o laboratório onde foram realizadas as análises. Nesse caso os frutos já apresentavam muitos danos físicos provocados durante o cultivo, colheita, transporte até o galpão de beneficiamento e transporte até o centro de distribuição. A partir desse ponto as embalagens não causaram maior dano na casca das frutas, sendo que o índice de danos avaliados apresentou-se no mesmo nível para as três embalagens. Para os danos físicos esses são decorrentes, basicamente, dos processos anteriores à chegada no ponto de comercialização (colheita, acondicionamento e transporte). A conservação das frutas em ambiente refrigerado aumentou a vida útil em 5 dias, a maturação foi vagarosa, porém continuada. As embalagens estudadas não apresentaram diferença quanto à conservação das frutas , tanto nos atributos indicativos de maturação quanto no aumento dos danos físicos. Essas embalagens podem ser utilizadas como alternativa de proteção às frutas, no caso do envoltório colocado internamente à caixa de madeira. Essas embalagens, quando associadas à refrigeração (13o C) aumentam a vida útil do produto. Atualmente utiliza-se envoltório plástico, de menor resistência, quando comparados ao papelão. Ainda há muito por se estudar em relação à pós-colheita de frutas, principalmente a banana, pois esta é uma fruta muito perecível e sua qualidade ainda é muito inferior à aceitável
Abstract: The transformations, occurring in the constitution of banana during the ripening, are factors of great importance to the fresh fruit market and for the industry. Relating to the quality of the fruit, the major problem of Brazilian culture of bananas is the management of the product since the harvest passing by transport, packing, and refrigeration. The other observed aspect is that the commerce of banana is highly affected by the bad visual aspects of the fruits and inadequate packing. These practices reveal in considerable losses during the process of commercialization, follow by low prices paid to the producers. Inside of this context, this research has, as major objective, the evaluation of post-harvest quality of banana fruits, variety Prata Anã. Experiments were done to evaluate the quality variation, appearance, and coloring, until the fruits were inappropriate for consumption, using physical-chemical and sensorial analysis, by comparing cold storage at 13oC and maintenance of the products at natural environment with no temperature control. The fruits of banana during the experiments were packed in three different packing (wood box type ?torito? with capacity for 18kg and cardboard wrapper, wood box type ?½ caixa?, with capacity for 13kg and cardboard, and cardboard box with capacity for 18kg). Physical or mechanical damages were, also, evaluated, during the transport of the fruits from the packing house to the distribution center, and after acclimatization. It was observed that the fruits already showed a lot of physical damages before the stage of transport and acclimatization, due to the phases of cultivation, harvest, and transport from the field to the packing house. By the results, it conclude that the phases of packing and transport form the packing house to the distribution center did not cause bigger physical damage to the banana-peel, since the evaluated index showed the same level at the three different packing. Keeping the fruits at refrigerated environment increased the life storage in five days, showing slow ripening, but continued. This fact was verified through physical-chemical and sensorial analysis. The packing used didn?t present difference in the conservation of the fruits, as much in the indicatives attributes of maturation and also in the increase of physical damages. For the physical damages these are caused, basically, of the previous processes to the arrival in the commercialization point (harvest, picking and transportation). So, these packing can be used as an alternative of protection, in the case of the wrap to the wood box. These packing when associated to refrigeration (13C) it increases the longevity of the product. The opening area was also essential to the refrigeration.. There are a lot aspects to be studied about fruits post-harvest, majorly about bananas, since it is a very perishable fruit and its is still of very poorer quality
Mestrado
Tecnologia Pós-Colheita
Mestre em Engenharia Agrícola
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Dugdale, Benjamin. "Promoter activity associated with the intergenic regions of banana bunchy top virus." Thesis, Queensland University of Technology, 1999. https://eprints.qut.edu.au/37001/6/37001_Digitised_Thesis.pdf.
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SILVA, Élida Ramalho da. "Efeito do uso de revestimento na conservação pós-colheita de Banana musa paradisiaca L. (Banana prata)." Universidade Federal de Campina Grande, 2017. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/852.
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A conservação de alimentos consiste em métodos que visam prolongar a vida útil dos mesmos, diversas alternativas são empregadas no âmbito de se minimizar desperdícios, na área das frutas e hortaliças são evidenciados em toda cadeia produtiva grandes perdas. Objetivou-se avaliar o efeito da aplicação combinada de revestimento a base de fécula de mandioca com adição de diferentes concentrações de óleo Essencial do cravo-da-índia (Eugenia Caryophyllata) e citronela (Cymbopogon nardus) na conservação pós-colheita de Banana Musa Paradisíaca L. (Banana Prata) armazenada em diferentes temperaturas, ambiente (≈35°C) e refrigerada (16°C). Foram elaborados os tratamentos: amostras controle (T0), fécula de mandioca a 3,0% (T1), fécula de mandioca (3,0%), associados a Óleos Essenciais (OEs) do cravo-da-índia e citronela nas concentrações 0,5%, 1,0%, 1,5% cada (T2, T3, T4, T5, T6, T7) respectivamente, totalizando oito ensaios armazenados em diferentes temperaturas. Foram realizadas análises físico-químicas no inicio e fim dos tratamentos, monitoramento da qualidade pós-colheita e avaliações microbiológicas realizadas em três etapas para ambas as temperaturas de armazenamento no intervalo doze dias. As bananas avaliadas obtiveram média de 130 (mm) de circunferência e 17,20 (cm) de comprimento. Os valores para cinzas oscilaram de 0,85% a 0,89%; lipídios 0,11% a 0,32%; proteínas 0,80% a 1,59% não havendo diferença estatística em nenhum destes parâmetros. Houve diferença estatística entre os tratamentos nas diferentes etapas de monitoramento de perda de massa, com aumento gradativo em ambos os armazenamentos, a interação temperatura, tempo e revestimento (fécula de mandioca 3%) se mostrou mais eficiente que os demais tratamentos enquanto que tratamento armazenado a temperatura de refrigeração com maior percentual de OEs de citronela ocasionou as maiores perdas. De modo geral, os valores para umidade variaram de 95,57% a 96,68% sendo que os fatores temperatura e concentrações de óleos essenciais não resultaram em grandes variações nos teores obtidos ao longo do monitoramento. Os valores descritos para acidez total tilulavel variaram de 0,08% a 0,84% entre todas as etapas ao longo do período de armazenamento, contudo, apenas três valores referentes a amostras armazenadas a ≈35°C encontram-se acima da faixa padrão de ATT estabelecida para banana que corresponde a 0,22% a 0,65%. A Temperatura de 16°C alterou o metabolismo de amadurecimento das amostras, ocasionou retardo no processo de degradação do amido em açúcares totais, o revestimento do T1 (3% fécula de mandioca) resultou no menor índice, 1,75 (g/100g), ao final da terceira etapa, assim como tratamentos que foram empregados baixas concentrações de OEs, T2 (0,5% OEs cravo-da-índia) 2,95(g/100g) e T5 (05% OEs citronela) 3,71 (g/100g). O fator temperatura de refrigeração influenciou positivamente em teores de açúcares redutores mais baixos, as concentrações de 0,5% e 1,0% de OEs do cravo-da-índia ao final dos 12 dias de armazenamento a 16°C resultou nos menores índices (T2 0,21 g/100g e T3 0,29 g/100g), contudo nenhuma amostra avaliada ao final do experimento atingiu o nível máximo de hidrolise dos açúcares. Não houve crescimento microbiológico para o parâmetro coliformes 30°C, desta forma não houve necessidade da realização de análise de Coliformes a 45°C. Quanto à avaliação de bolores e leveduras, apenas os tratamentos T0 da segunda etapa e T0, T1 na última etapa exibiram um leve crescimento, no entanto não existe legislação que estabelece padrões para este contaminante. Todos os resultados foram negativos na avaliação do parâmetro Salmonella.
The conservation of food consists of methods that aim to prolong the useful life of the same, several alternatives are used in the scope of minimizing waste, in the area of fruits and vegetables are evidenced throughout the productive chain great losses. The objective of this study was to evaluate the effect of the combined application of manioc starch-based coating with the addition of different oil concentrations of clove (Eugenia Caryophyllata) and citronella (Cymbopogon nardus) in the post-harvest conservation of Banana Musa Paradisíaca L. (Banana Silver) stored at different temperatures, ambient (≈35 °C) and refrigerated (16 °C). The treatments were: control (T0), manioc starch at 3,0% (T1), manioc starch (3,0%), associated with Essential Oils (OEs) of clove and citronella at concentrations 0,5%, 1,0%, 1,5% each (T2, T3, T4, T5, T6, T7) respectively, totaling eight assays stored at different temperatures. Physical and chemical analyzes were performed at the beginning and end of treatments, post-harvest quality monitoring and microbiological evaluations performed in three stages for both storage temperatures in the twelve-day interval. The evaluated bananas obtained average of 130 (mm) of circumference and 17,20 (cm) of length. The ash values ranged from 0,85% to 0,89%; Lipids 0,11% to 0,32%; 0,80% to 1,59%, with no statistical difference in any of these parameters. There was a statistical difference between treatments in the different stages of mass loss monitoring, with a gradual increase in both storage, temperature, time and coating interaction (3% manioc starch) was more efficient than the other treatments, whereas stored treatment the cooling temperature with a higher percentage of OEs of citronella caused the greatest losses. In general, the values for humidity ranged from 95,57% to 96,68%, and the temperature factors and concentrations of essential oils did not result in large variations in the levels obtained during the monitoring. The values reported for tiltable total acidity ranged from 0.08% to 0.84% across all steps over the storage period, however, only three values for samples stored at ≈35 ° C are above the standard range Of ATT established for banana corresponding to 0,22% to 0,65%. The temperature of 16 °C altered the ripening metabolism of the samples, caused delay in the starch degradation process in total sugars, the coating of T1 (3% cassava starch) resulted in the lowest index, 1,75 (g/100g) , At the end of the third stage, as well as treatments that were employed low concentrations of OEs, T2 (0,5% OEs cloves) 2,95 (g/100g) and T5 (05% OEs citronella) 3,71 (g/100g). The coolant temperature factor positively influenced lower reducing sugar contents, 0.5% and 1,0% OE concentrations of clove at the end of the 12 days storage at 16 °C resulted in the lowest rates (T2 0,21 g /100 g and T3 0,29 g/100 g), yet no sample evaluated at the end of the experiment reached the maximum level of sugar hydrolysis. There was no microbiological growth for the coliform parameter 30 °C, so there was no need to perform Coliform analysis at 45 °C. Regarding the evaluation of molds and yeasts, only the treatments T0 of the second stage and T0, T1 in the last stage showed a slight growth, however there is no legislation that establishes standards for this contaminant. All the results were negative in the evaluation of the Salmonella parameter.
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Tsao, Theresa Tsun-Hui. "Towards the development of transgenic banana bunchy top virus (BBTV)-resistant banana plants : interference with replication." Thesis, Queensland University of Technology, 2008. https://eprints.qut.edu.au/17031/1/Theresa_Tsao_Thesis.pdf.
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Banana bunchy top virus (BBTV) causes one of the most devastating diseases of banana. Transgenic virus resistance is now considered one of the most promising strategies to control BBTV. Pathogen-derived resistance (PDR) strategies have been applied successfully to generate plants that are resistant to numerous different viruses, primarily against those viruses with RNA genomes. BBTV is a circular, single-stranded (css) DNA virus of the family Nanoviridae, which is closely related to the family Geminiviridae. Although there are some successful examples of PDR against geminiviruses, PDR against the nanoviruses has not been reported. Therefore, the aim of this thesis was to investigate the potential of BBTV genes to interfere with virus replication when used as transgenes for engineering banana plants resistance to BBTV. The replication initiation protein (Rep) of nanoviruses is the only viral protein essential for viral replication and represents an ideal target for PDR. Therefore, this thesis focused on the effect of wild-type or mutated Rep genes from BBTV satellite DNAs or the BBTV integral genome on the replication of BBTV in banana embryogenic cell suspensions.
A new Rep-encoding satellite DNA, designated BBTV DNA-S4, was isolated from a Vietnamese BBTV isolate and characterised. When the effect of DNA-S4 on the replication of BBTV was examined, it was found that DNA-S4 enhanced the replication of BBTV. When the replicative capabilities of DNA-S4 and the previously characterised Rep-encoding BBTV satellite, DNA-S1, were compared, it was found that the amount of DNA-S4 accumulated to higher levels than DNA-S1. The interaction between BBTV and DNA-S1 was also examined. It was found that over-expression of the Rep encoded by DNA-S1 using ubi1 maize polyubiquitin promoter enhanced replication of BBTV. However, when the Rep-encoded by DNA-S1 was expressed by the native S1 promoter (in plasmid pBT1.1-S1), it suppressed the replication of BBTV. Based on this result, the use of DNA-S1 as a possible transgene to generate PDR against BBTV was investigated.
The roles of the Rep-encoding and U5 genes of BBTV DNA-R, and the effects of over-expression of these two genes on BBTV replication were also investigated. Three mutants of BBTV DNA-R were constructed; plasmid pUbi-RepOnly-nos contained the ubi1 promoter driving Rep expression from DNA-R, plasmid pUbi-IntOnly-nos contained the ubi1 promoter driving expression of the DNA-R internal gene product (U5), while plasmid pUbi-R.ORF-nos contained the ubi1 promoter driving the expression of both Rep and the internal U5 gene product. The replication of BBTV was found to be significantly suppressed by pUbi-RepOnly-nos, weakly suppressed by pUbi-IntOnly-nos, but strongly enhanced by pUbi-R.ORF-nos.
The effect of mutations in three conserved residues within the BBTV Rep on BBTV replication was also assessed. These mutations were all made in the regions in the ATPase motifs and resulted in changes from hydrophilic to hydrophobic residues (i.e. K187→M, D224→I and N268→L). None of these Rep mutants was able to initiate BBTV replication. However, over-expression of Reps containing the K187→M or N268→L mutations significantly suppressed the replication of BBTV.
In summary, the Rep constructs that significantly suppressed replication of DNA-R and -C in banana embryogenic cell suspensions have the potential to confer resistance against BBTV by interfering with virus replication. It may be concluded that BBTV satellite DNAs are not ideal for conferring PDR because they did not suppress BBTV replication consistently. Wild-type Rep transcripts and mutated (i.e. K187→M and N248→L) Rep proteins of BBTV DNA-R, however, when over-expressed by a strong promoter, are all promising candidates for generating BBTV-resistant banana plants.
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Tsao, Theresa Tsun-Hui. "Towards the development of transgenic banana bunchy top virus (BBTV)-resistant banana plants : interference with replication." Queensland University of Technology, 2008. http://eprints.qut.edu.au/17031/.
Full textAbstract:
Banana bunchy top virus (BBTV) causes one of the most devastating diseases of banana. Transgenic virus resistance is now considered one of the most promising strategies to control BBTV. Pathogen-derived resistance (PDR) strategies have been applied successfully to generate plants that are resistant to numerous different viruses, primarily against those viruses with RNA genomes. BBTV is a circular, single-stranded (css) DNA virus of the family Nanoviridae, which is closely related to the family Geminiviridae. Although there are some successful examples of PDR against geminiviruses, PDR against the nanoviruses has not been reported. Therefore, the aim of this thesis was to investigate the potential of BBTV genes to interfere with virus replication when used as transgenes for engineering banana plants resistance to BBTV. The replication initiation protein (Rep) of nanoviruses is the only viral protein essential for viral replication and represents an ideal target for PDR. Therefore, this thesis focused on the effect of wild-type or mutated Rep genes from BBTV satellite DNAs or the BBTV integral genome on the replication of BBTV in banana embryogenic cell suspensions.
A new Rep-encoding satellite DNA, designated BBTV DNA-S4, was isolated from a Vietnamese BBTV isolate and characterised. When the effect of DNA-S4 on the replication of BBTV was examined, it was found that DNA-S4 enhanced the replication of BBTV. When the replicative capabilities of DNA-S4 and the previously characterised Rep-encoding BBTV satellite, DNA-S1, were compared, it was found that the amount of DNA-S4 accumulated to higher levels than DNA-S1. The interaction between BBTV and DNA-S1 was also examined. It was found that over-expression of the Rep encoded by DNA-S1 using ubi1 maize polyubiquitin promoter enhanced replication of BBTV. However, when the Rep-encoded by DNA-S1 was expressed by the native S1 promoter (in plasmid pBT1.1-S1), it suppressed the replication of BBTV. Based on this result, the use of DNA-S1 as a possible transgene to generate PDR against BBTV was investigated.
The roles of the Rep-encoding and U5 genes of BBTV DNA-R, and the effects of over-expression of these two genes on BBTV replication were also investigated. Three mutants of BBTV DNA-R were constructed; plasmid pUbi-RepOnly-nos contained the ubi1 promoter driving Rep expression from DNA-R, plasmid pUbi-IntOnly-nos contained the ubi1 promoter driving expression of the DNA-R internal gene product (U5), while plasmid pUbi-R.ORF-nos contained the ubi1 promoter driving the expression of both Rep and the internal U5 gene product. The replication of BBTV was found to be significantly suppressed by pUbi-RepOnly-nos, weakly suppressed by pUbi-IntOnly-nos, but strongly enhanced by pUbi-R.ORF-nos.
The effect of mutations in three conserved residues within the BBTV Rep on BBTV replication was also assessed. These mutations were all made in the regions in the ATPase motifs and resulted in changes from hydrophilic to hydrophobic residues (i.e. K187→M, D224→I and N268→L). None of these Rep mutants was able to initiate BBTV replication. However, over-expression of Reps containing the K187→M or N268→L mutations significantly suppressed the replication of BBTV.
In summary, the Rep constructs that significantly suppressed replication of DNA-R and -C in banana embryogenic cell suspensions have the potential to confer resistance against BBTV by interfering with virus replication. It may be concluded that BBTV satellite DNAs are not ideal for conferring PDR because they did not suppress BBTV replication consistently. Wild-type Rep transcripts and mutated (i.e. K187→M and N248→L) Rep proteins of BBTV DNA-R, however, when over-expressed by a strong promoter, are all promising candidates for generating BBTV-resistant banana plants.
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Borges, Cristine Vanz 1980. "Perfil bioquímico na pós-colheita de frutos de Musa spp., ênfase em compostos bioativos /." Botucatu, 2018. http://hdl.handle.net/11449/180786.
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Orientador: Giuseppina Pace Pereira LimaCoorientador: Edson Perito Amorim
Coorientador: Igor Minatel
Coorientador: Magali Leonel
Banca: Camila Renata Correa Camacho
Banca: Eduardo Purgatto
Banca: Angelo Pedro Jacomino
Banca: Santino Seabra Júnior
Resumo: O objetivo desse trabalho foi avaliar o perfil físico-químico e bioquímico, de genótipos de bananeiras (Musa spp.), com ênfase em amido resistente, carotenoides, aminas bioativas, compostos fenólicos e minerais. Todos os genótipos (bananas e plátanos) fazem parte do programa de seleção de germoplasmas da Embrapa que visa obter cultivares biofortificados e com melhor qualidade na pós-colheita. Os frutos obtidos de cada genótipo foram avaliados ao longo do amadurecimento em 3 estádios (verde: estádio 2; maduro: estádio 5 e super maduro: estádio 7) e 4 métodos de cocção (fervura em água - com e sem casca, micro-ondas - com e sem casca e fritura). No primeiro capítulo, constam as análises físico-químicas e bioquímicas de 19 genótipos de bananas e plátanos. Foi verificada ampla variação no comprimento, diâmetro dos frutos, massa fresca dos frutos, relação polpa casca e atributos físico-químicos, diferenciando os subgrupos e/ou diferentes tipos de bananas. A banana de sobremesa 'Ney Poovan' contém alto teor de sólidos solúveis totais e relação polpa-casca, um resultado interessante para a promoção do consumo in natura desse fruto. Os resultados encontrados mostram que bananas e plátanos são fontes importantes de compostos fenólicos. Os genótipos 'Ney Poovan', 'Ouro da Mata', 'Pelipita' e 'Tiparot' foram os que se destacaram nestes compostos antioxidantes. Níveis elevados de carotenoides foram encontrados em plátanos e/ou bananas de cocção e elevados teores de vitamina C foram verif... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The objective of this work was to evaluate the physico-chemical and biochemical profile of 22 accessions of banana trees (Musa spp), with emphasis on resistant starch, carotenoids, bioactive amines, phenolic compounds and minerals. All accesses (bananas or plantains) are part of the Embrapa germplasm selection program, which aims to obtain cultivars biofortified and with improved postharvest quality. Fruits obtained from each access were evaluated at 3 ripening stages (green: stage 2; ripe: stage 5; and super-ripe, stage 7) and 3 cooking methods (boiling, microwaving and stir-frying). In the first chapter, the physical-chemical and biochemical analyzes of 19 accessions were included. It was verified a wide variation in length, fruit diameter, fresh mass, pulp ratio and physical-chemical attributes, differentiating the subgroups and/or bananas types. The banana for dessert 'Ney Poovan' contain high total soluble solid content and pulp-to-peel ratio, an interesting result to promotion the in natura consumption of this fruit. Results show that bananas and plantains are important sources of phenolic compounds. The genotypes 'Ney Poovan', 'Ouro da Mata', 'Pelipita' and 'Tiparot' were the ones with remarkable antioxidant compounds. Increased levels of carotenoid were found in cooking bananas and/or plantains. High levels of vitamin C were observed in plantains (AAB) and dessert banana 'Prata' (AAB), especially in ripe fruits. The genotypes 'Pelipita' and 'Samurá B' are promising for industrial use, mainly for the production of banana chips, in both green and ripe fruits. In the second chapter, pulp and peel of 22 accessions were analyzed to obtain the profile of carotenoids and pro-vitamin A potential. The provitamin A carotenoids (pVACs) content varied according to the genotypes and high quantities were identified in plantains (e.g. 'Samurá B.'). Carotenoid content ...
Doutor
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Sanches, Juliana. "Qualidade pos-colheita de bananas (Musa cavendishii) 'nanicão', atraves da classificação de defeitos fisicos, embalagens e tecnologia do frio." [s.n.], 2002. http://repositorio.unicamp.br/jspui/handle/REPOSIP/257319.
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Orientador : Paulo A. Martins LealDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola
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Mestrado
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Manoel, Luciana [UNESP]. "Irradiação e refrigeração na conservação de bananas prata e nanica climatizadas." Universidade Estadual Paulista (UNESP), 2005. http://hdl.handle.net/11449/90501.
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manoel_l_me_botfca.pdf: 577800 bytes, checksum: 440d4602e2e19bfc4ddff558da5e5285 (MD5)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Universidade Estadual Paulista (UNESP)
A banana é considerada uma fruta altamente perecível em virtude de sua alta taxa respiratória, fazendo-se necessário o uso de tecnologia pós-colheita para aumentar a vida útil. Devido a isso, objetivou-se nesse trabalho avaliar o efeito da radiação gama, associada ao amadurecimento artificial e ao armazenamento refrigerado, nas qualidades físicas, físico-químicas, químicas e sensoriais das bananas 'Prata' e 'Nanica', determinando-se as doses adequadas para a sua conservação pós-colheita. Foram utilizadas bananas dos cultivares Prata e Nanica adquiridas na Fazenda Shangri-lá, cidade de Bauru-SP, onde foram climatizadas (amadurecimento artificial) para simular as condições reais de comercialização, transportadas até a EMBRARAD (Cotia-SP), onde foram submetidas aos tratamentos com diferentes doses de irradiação com 60Co no irradiador JS7500:T1- testemunha (0,0 kGy); T2 - 0,2 kGy; T3 - 0,4 kGy; T4 - 0,6 kGy; T5 - 0,8 kGy e T6 - 1,0 kGy. A seguir foram transportadas para Botucatu-SP e armazenadas em câmara fria (à temperatura de 14l1°C com 80 a 85% de umidade relativa), durante 12 dias para os frutos da bananeira 'Prata' e 21 dias para os frutos da bananeira 'Nanica'. As análises foram realizadas a cada 1 dia para a banana 'Prata' e a cada 2 dias de armazenamento para a banana 'Nanica', avaliou-se a perda de massa fresca, coloração da casca, incidência de doenças, respiração e conservação pós-colheita para o grupo controle e firmeza, sólidos solúveis, acidez titulável, Ratio, pH, relação polpa/casca, açúcares redutores, amido e potássio para o grupo parcela. Também foram realizadas análises sensoriais aos 3, 9, 15 e 21 dias de armazenamento...
The banana is considered a highly perishable fruit due to its high respiration rate, being necessary the use of post-harvest technology in order to increase its useful life. Thus, in this report, the aim was to assess the gamma radiation effect, associated with artificial ripening and refrigerated storage, in terms of physical, physical-chemical, chemical and sensorial characteristics of 'Prata' and 'Nanica' varieties, determining the suitable rates for its pos-harvest conservation. Prata and Nanica cultivars were used, which were acquired at Fazenda Shangri-lá, in Bauru/SP, where they were climatized (artificial ripening) in order to simulate the real commercialization conditions, transported to EMBRARAD (Cotia/SP) where they underwent treatments with different radiations rates with 60Co on JS7500 irradiator: T1 - control (0,0 kGy); T2 - 0,2 kGy; T3 - 0,4 kGy; T4 - 0,6 kGy; T5 - 0,8 kGy and T6 - 1,0kGy. Then, they were transported to Botucatu/SP and stored in a cold chamber (at 14l1°C with 80 to 85% relative humidity), for 12 days for 'Prata' banana fruit and 21 days for 'Nanica' banana fruit. The analyses were carried out every single day for 'Prata' banana and every two storage days for 'Nanica' banana. The fresh weight loss, peel color, disease incidence, respiration and pos-harvest conservation for the control group and firmness, soluble solids, titratable acidity, Ratio, pH, peel/pulp rate, reducing sugars, starch and potassium for the installment group. Also, sensorial analyses were carried out at 3, 9, 15 and 21 storage days...(Complete abstract click electronic access below)
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Toledo, Paulo Ferraz de. "Propriedades reologicas de doce de banana." [s.n.], 2004. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256036.
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Orientador : Celso Costa LopesDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Mestrado
Mestre em Engenharia de Alimentos
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Lima, Diana Clara Nunes de 1987. "Suco de banana em pó probiótico." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256422.
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Orientador: Flávio Luís SchmidtDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O consumo de frutas vem crescendo no mercado nacional e internacional, o que está relacionado ao sabor, às preferências pessoais e com mudanças no comportamento do consumidor, que se preocupa cada vez mais com a saúde, o que promove um aumento na demanda de produtos naturais, de alto valor nutritivo. Um grupo de alimentos que também vem ganhando mercado no Brasil são os alimentos probióticos. O leite é a principal matriz alimentícia utilizada como veículo para estes micro-organismos e o desenvolvimento de alimentos probióticos de origem não láctea é uma opção atrativa diante do crescente número de consumidores vegetarianos, da intolerância à lactose, e do colesterol presente nos laticínios. Este trabalho teve o objetivo de desenvolver um suco de banana em pó e utilizá-lo como veículo para o micro-organimo probiótico Lactobacillus acidophilus. Uma mistura de purê de banana, maltodextrina, antiumectante e solução de L. acidophilus foi liofilizada, triturada e armazenada por 90 dias a 5, 25 e 35° C. A viabilidade do micro-organismo foi acompanhada durante a vida de prateleira a cada sete dias. Realizou-se também determinação da atividade de água, umidade, pH, acidez, açúcares totais e redutores e ácido ascórbico a fim de entender as relações entre a sobrevivência do L. acidophilus e os parâmetros físico-químicos do produto. Realizou-se testes in vitro a fim de verificar a tolerância do micro-organismo frente à simulação gastro-intestinal, no tempo zero (após a liofilização) e com 90 dias de armazenamento a 5° C. Além disso, fez-se a caracterização das propriedades físicas do suco em pó e das características físico-químicas do purê de banana utilizado. Na temperatura de armazenamento de 5° C as contagens mantiveram-se na ordem de 106 UFC.mL-1, não havendo diferença significativa (p>0,05) a partir do 14° dia de prateleira. Enquanto a 25 e 35° C a viabilidade reduziu gradualmente e após os 90 dias de armazenamento as contagens foram de 102 UFC.mL-1. Dentre os parâmetros físico-químicos, a atividade de água e umidade foram os que mais influenciaram na sobrevivência da cultura probiótica. O L. acidophilus demonstrou menor resistência à simulação gastro-intestinal depois dos 90 dias de armazenamento, apresentando 48% de sobrevivência. Em relação à caracterização das propriedades físicas e físico-químicas do suco em pó e do purê de banana, os resultados mostram que os produtos apresentaram características similares e qualidade compatível com a de frutas em pó produzidas por outros tipos de secadores e de polpas de frutas estudadas em trabalhos anteriores. Os resultados demonstraram que a aplicação de L. acidophilus em suco em pó de banana é viável, se o produto for armazenado a 5° C, sendo esta a temperatura que mais favoreceu a sobrevivência do probiótico e a manutenção das características físicas e químicas do suco em pó. A tolerância do L. acidophilus ao estresse gastro-intestinal diminui com o tempo de armazenamento. Quanto à caracterização do pó e do purê, os resultados atestam a qualidade do produto, se o mesmo for armazenado em embalagens adequadas e a baixas temperaturas
Abstract: The consumption of fruit is growing in the national and international market, which is related to taste, personal preferences and changes in consumer behavior that is concerned more with health, and this fact promotes an increase in demand for natural products, of high nutritional value. One food group that also has been gaining market in Brazil are the probiotic foods. Milk is the main food matrix used as a vehicle for these microorganisms and the development of probiotic foods of non dairy origin is an attractive option because of its increasing number of vegetarians consumers, lactose intolerance, and the cholesterol content in dairy products. This study aimed to develop a banana puree powder and its use as a vehicle for the probiotic microorganism Lactobacillus acidophilus. A mixture of banana pulp, maltodextrin, antiwetting agent and solution of L. acidophilus was freeze-dried, crushed and stored for 90 days at 5, 25 and 35 °C. The viability of this microorganism was accompanied during the shelf life study measuring also water activity, moisture, pH, acidity, total and reducing sugars and ascorbic acid in order to understand the relationship between survival of L. acidophilus and physico-chemical parameters of the product. It was conducted in vitro tests to verify the tolerance of the microorganism in the gastro-intestinal simulation, at time zero (after freeze dried) and 90 days storage at 5 ° C. Moreover, it was the characterization of physical properties of powdered juice and physicochemical characteristics of banana puree used. At the storage temperature of 5 ° C counts remained in the order of 106 UFC.mL-1, with no significant difference (p> 0.05) from day 14 of the shelf life. While 25 and 35 ° C the viability decreased gradually and after 90 days of storage counts were 102 UFC.mL-1. Among the physico-chemical parameters, water activity and moisture were most influenced the survival of probiotic culture. L. acidophilus showed less resistance to simulated gastro-intestinal tract after 90 days of storage, showing 48% survival. With respect to the characterization of physical and physical-chemical properties of powdered juice and banana puree, the results showed that the products have similar characteristics and quality compatible with fruit powder produced by other types of dryers and fruit pulp studied in previous works. It was concluded, that the application of L. acidophilus in banana juice powder is viable if the product is stored at 5 °C, this being the temperature at which most favored the survival of the probiotic and maintenance of the physical and chemical characteristics of the juice powder. The tolerance of L. acidophilus to gastro-intestinal stress decreases with the time. As for powder characterization and puree, results substantiate the quality of the product, whether it is stored in appropriate packaging and low temperatures
Mestrado
Tecnologia de Alimentos
Mestra em Tecnologia de Alimentos
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James, Anthony Peter. "Viruses of banana in East Africa." Thesis, Queensland University of Technology, 2011. https://eprints.qut.edu.au/51288/1/Anthony_James_Thesis.pdf.
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Bananas are one of the world's most important food crops, providing sustenance and income for millions of people in developing countries and supporting large export industries. Viruses are considered major constraints to banana production, germplasm multiplication and exchange, and to genetic improvement of banana through traditional breeding. In Africa, the two most important virus diseases are bunchy top, caused by Banana bunchy top virus (BBTV), and banana streak disease, caused by Banana streak virus (BSV). BBTV is a serious production constraint in a number of countries within/bordering East Africa, such as Burundi, Democratic Republic of Congo, Malawi, Mozambique, Rwanda and Zambia, but is not present in Kenya, Tanzania and Uganda. Additionally, epidemics of banana streak disease are occurring in Kenya and Uganda.
The rapidly growing tissue culture (TC) industry within East Africa, aiming to provide planting material to banana farmers, has stimulated discussion about the need for virus indexing to certify planting material as virus-free. Diagnostic methods for BBTV and BSV have been reported and, for BBTV, PCR-based assays are reliable and relatively straightforward. However for BSV, high levels of serological and genetic variability and the presence of endogenous virus sequences within the banana genome complicate diagnosis. Uganda has been shown to contain the greatest diversity in BSV isolates found anywhere in the world. A broad-spectrum diagnostic test for BSV detection, which can discriminate between endogenous and episomal BSV sequences, is a priority. This PhD project aimed to establish diagnostic methods for banana viruses, with a particular focus on the development of novel methods for BSV detection, and to use these diagnostic methods for the detection and characterisation of banana viruses in East Africa.
A novel rolling-circle amplification (RCA) method was developed for the detection of BSV. Using samples of Banana streak MY virus (BSMYV) and Banana streak OL virus (BSOLV) from Australia, this method was shown to distinguish between endogenous and episomal BSV sequences in banana plants. The RCA assay was used to screen a collection of 56 banana samples from south-west Uganda for BSV. RCA detected at least five distinct BSV isolates in these samples, including BSOLV and Banana streak GF virus (BSGFV) as well as three BSV isolates (Banana streak Uganda-I, -L and -M virus) for which only partial sequences had been previously reported. These latter three BSV had only been detected using immuno-capture (IC)-PCR and thus were possible endogenous sequences. In addition to its ability to detect BSV, the RCA protocol was also demonstrated to detect other viruses within the family Caulimoviridae, including Sugar cane bacilliform virus, and Cauliflower mosaic virus.
Using the novel RCA method, three distinct BSV isolates from both Kenya and Uganda were identified and characterised. The complete genome of these isolates was sequenced and annotated. All six isolates were shown to have a characteristic badnavirus genome organisation with three open reading frames (ORFs) and the large polyprotein encoded by ORF 3 was shown to contain conserved amino acid motifs for movement, aspartic protease, reverse transcriptase and ribonuclease H activities. As well, several sequences important for expression and replication of the virus genome were identified including the conserved tRNAmet primer binding site present in the intergenic region of all badnaviruses. Based on the International Committee on Taxonomy of Viruses (ICTV) guidelines for species demarcation in the genus Badnavirus, these six isolates were proposed as distinct species, and named Banana streak UA virus (BSUAV), Banana streak UI virus (BSUIV), Banana streak UL virus (BSULV), Banana streak UM virus (BSUMV), Banana streak CA virus (BSCAV) and Banana streak IM virus (BSIMV). Using PCR with species-specific primers designed to each isolate, a genotypically diverse collection of 12 virus-free banana cultivars were tested for the presence of endogenous sequences. For five of the BSV no amplification was observed in any cultivar tested, while for BSIMV, four positive samples were identified in cultivars with a B-genome component.
During field visits to Kenya, Tanzania and Uganda, 143 samples were collected and assayed for BSV. PCR using nine sets of species-specific primers, and RCA, were compared for BSV detection. For five BSV species with no known endogenous counterpart (namely BSCAV, BSUAV, BSUIV, BSULV and BSUMV), PCR was used to detect 30 infections from the 143 samples. Using RCA, 96.4% of these samples were considered positive, with one additional sample detected using RCA which was not positive using PCR. For these five BSV, PCR and RCA were both useful for identifying infected samples, irrespective of the host cultivar genotype (Musa A- or B-genome components). For four additional BSV with known endogenous counterparts in the M. balbisiana genome (BSOLV, BSGFV, BSMYV and BSIMV), PCR was shown to detect 75 infections from the 143 samples. In 30 samples from cultivars with an A-only genome component there was 96.3% agreement between PCR positive samples and detection using RCA, again demonstrating either PCR or RCA are suitable methods for detection. However, in 45 samples from cultivars with some B-genome component, the level of agreement between PCR positive samples and RCA positive samples was 70.5%. This suggests that, in cultivars with some B-genome component, many infections were detected using PCR which were the result of amplification of endogenous sequences. In these latter cases, RCA or another method which discriminates between endogenous and episomal sequences, such as immuno-capture PCR, is needed to diagnose episomal BSV infection.
Field visits were made to Malawi and Rwanda to collect local isolates of BBTV for validation of a PCR-based diagnostic assay. The presence of BBTV in samples of bananas with bunchy top disease was confirmed in 28 out of 39 samples from Malawi and all nine samples collected in Rwanda, using PCR and RCA. For three isolates, one from Malawi and two from Rwanda, the complete nucleotide sequences were determined and shown to have a similar genome organisation to previously published BBTV isolates. The two isolates from Rwanda had at least 98.1% nucleotide sequence identity between each of the six DNA components, while the similarity between isolates from Rwanda and Malawi was between 96.2% and 99.4% depending on the DNA component. At the amino acid level, similarities in the putative proteins encoded by DNA-R, -S, -M, - C and -N were found to range between 98.8% to 100%. In a phylogenetic analysis, the three East African isolates clustered together within the South Pacific subgroup of BBTV isolates. Nucleotide sequence comparison to isolates of BBTV from outside Africa identified India as the possible origin of East African isolates of BBTV.
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Rametti, Laura <1986>. "Banana-Bunker: l'arte di conservare storie." Master's Degree Thesis, Università Ca' Foscari Venezia, 2012. http://hdl.handle.net/10579/1611.
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MACEDO, L. L. "Desenvolvimento e caracterização de banana-passa e licor de banana elaborados com xarope de yacon e sacarose." Universidade Federal do Espírito Santo, 2018. http://repositorio.ufes.br/handle/10/8093.
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Previous issue date: 2018-02-26O yacon (Smallanthus sonchifolius) é uma raiz tuberosa rica em frutooligossacarídeos. No entanto, essa raiz é pouca utilizada no processamento de alimentos. Por sua vez, a banana (Musa ssp.) é uma das frutas mais produzidas e consumidas no mundo, mas a perda e o desperdício desta fruta são muito elevados. Diante disso, o objetivo deste trabalho foi desenvolver banana-passa e licor de banana elaborados com xarope de yacon e açúcar. Foi feito um branqueamento do suco e da fatia de yacon utilizando ácido ascórbico, ácido cítrico, bissulfito de sódio e cloridrato de L-cisteína nas concentrações de 100, 200, 300 e 400 ppm e tratamento térmico a 100 °C por 2, 4, 6 e 8 minutos. Todos os tratamentos foram avaliados quanto a alteração de cor (ΔE). Os branqueamentos aplicados no suco de yacon utilizando bissulfito de sódio e cloridrato de L-cisteína, ambos nas concentrações de 400 ppm e o tratamento térmico 100 °C por 8 min aplicado na fatia foram os que apresentaram maiores capacidades de minimização da alteração de cor. A banana foi submetida a desidratação osmótica (DO) utilizando xarope de yacon e sacarose. Um delineamento composto central rotacional (DCCR) foi adotado para determinação dos níveis de concentração de xarope de yacon e sacarose (30; 32,2; 37,5; 42,8 e 45 °Brix) e dos níveis de temperatura de secagem (40; 45,86; 60, 74,14 e 80 °C). A cinética do ganho de sólidos (GS), perda de água (PA) e umidade das bananas-passa foram avaliadas ao longo das 5 horas de DO. Bananas in natura foram submetidas a secagem nas mesmas temperaturas que as bananas pré-desidratada por DO, até teor de umidade de 20%. Os modelos de Henderson e Pabis, Lewis, Midilli e Page foram ajustados aos dados de secagem. As bananas-passa convencionais e as pré-desidratadas foram caracterizadas quanto ao teor de umidade, açúcar redutor e total, textura, pH, acidez total titulável, cor e atividade de água. A DO utilizando o xarope de 45 °Brix resultou em maior GS, PA e menor teor de umidade. O modelo de Page foi o que melhor representou os processos de secagem. A DO combinada com posterior secagem convectiva foi capaz de agregar características benéficas à banana-passa e contribuir com a conservação da banana, pois houve aumento do teor de açúcar total e redução da atividade de água, respectivamente. Após a DO, os xaropes de 42,8 e 45 °Brix foram utilizados para elaboração de licor. Uma parcela dos licores foi submetida a tranchage (70 °C/20 min) e armazenados a temperatura ambiente por 10 dias. Outra parcela foi armazenada a 50 °C por 10 dias. Os licores foram avaliados quanto a cor e turbidez diariamente e teor alcoólico em intervalos de 2 dias. A cor e turbidez dos licores sofreram influência dos tratamentos. Os teores alcoólicos não sofreram alteração.
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Coelho, Ana Flavia Santos. "Avaliação da qualidade apos a colheita de banana "prata anã" submetida a tratamentos quimicos e armazenada sob refrigeração." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/257074.
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Orientador: Paulo Ademar Martins LealTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola
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Resumo: A banana ¿in natura¿ é a fruta de maior consumo no mundo e também uma das campeãs em perdas na produção. Este último aspecto está relacionado à sua perecibilidade e, principalmente, a falta de cuidados na fase após a colheita. Atualmente, o Brasil é o terceiro maior produtor mundial de bananas. O tipo Prata é um dos mais consumidos no mercado interno, principalmente a cultivar Prata Anã. É ainda pouco exportada devido à curta vida após a colheita e a baixa qualidade da fruta, devido, principalmente, à ausência de refrigeração e à presença de doenças como a antracnose. Apesar da existência de um Programa Brasileiro para Modernização da Horticultura, que visa à padronização das frutas e olerícolas e que inclui a banana, muito há que ser estudado para reduzir as perdas e oferecer um alimento de qualidade para o consumidor, com maior vida útil, ausência de doenças e seguro quanto à presença de resíduos de agrotóxicos, principal meio no combate às doenças. Sendo assim, foram objetivos deste trabalho verificar o efeito de diferentes embalagens e temperaturas de armazenamento na vida útil da banana Prata Anã; comparar o desempenho de diferentes fungicidas no controle da antracnose, principal doença após a colheita da banana, e verificar a presença de resíduos destes fungicidas na casca e na polpa da fruta. O armazenamento em temperatura de 12°C permitiu o prolongamento da vida útil da banana por 15 dias, nesta condição as embalagens com melhor desempenho foram as de madeira e papelão. Para as frutas armazenadas em temperatura de 20°C a embalagem de madeira foi a melhor. Dos fungicidas testados para o controle do fungo Colletotrichum musae, causador da antracnose, o tiabendazol foi o que conseguiu melhor desempenho. No estudo, também ficou comprovado a especificidade do inóculo em relação a cultivar. Foram encontrados resíduos dos fungicidas testados para o controle da antracnose tanto na casca quanto na polpa das bananas, o que comprova a ação sistêmica dos mesmos. Para o fungicida tiabendazol, os valores médios encontrados estavam abaixo do limite máximo permitido pela legislação, porém, para o fungicida imazalil, os valores médios ultrapassaram o permitido
Abstract: The banana "in nature" is the fruit of large consumption in the world and also one of the champions in losses in the production. This last aspect is related to its perishable and, mainly, the lack of cares in the post harvest phase. Currently, Brazil is the third biggest producer of bananas. The Silver type is one of the most consumed in the domestic market, mainly of the Dwarfed Silver cultivate. It is still little exported due to short life post harvest and the low quality of the fruit, which had, mainly, the absence of cooling and the presence of disease as anthracnose. Despite the existence of one Programa Brasileiro para Modernização da Horticultura, that aims the standardization of the fruits and vegetables and includes the banana, much has to be studied to reduce the losses and to offer a quality food for the consumer, with large shelf life, absence of diseases and insurance as the presence of pesticides residues, main means in the combat of the diseases. Thus, there were objectives of this work to verify the effect of different packages and temperatures of storage in the shelf life of the Dwarfed Silver banana; to compare the performance of different fungicides in the control of anthracnose, main disease post harvest of the banana, and to verify the presence of residues of these fungicides in the peel and the pulp of the fruit. The storage in temperature of 12°C allowed the prolongation of the shelf-life of the banana per 15 days, in this condition the packages with better performance were the wood and the cardboard. For the fruits stored in temperature of 20°C the wood package was better. Of the fungicides tested for the control of fungus Colletotrichum musae, causer of anthracnose, thiabendazole was what obtained better performance. In the study, also it was proven the specificity of inoculums in relation the culture. Residues of the fungicides tested for the control of anthracnose as much in the peel as in the pulp of the bananas had been found, what proves the systemic action of the same ones. For the thiabendazole fungicide, the found average values were below the maximum limit allowed by the legislation, however, for the imazalil fungicide, the average values had exceeded the allowed one
Doutorado
Tecnologia Pós-Colheita
Mestre em Engenharia Agrícola
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Manoel, Luciana 1975. "Irradiação e refrigeração na conservação de bananas "prata" e "nanica" climatizadas /." Botucatu : [s.n.], 2005. http://hdl.handle.net/11449/90501.
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Orientador: Rogério Lopes VieitesBanca: Giuseppina Pace P. Lima
Banca: José Maria Monteiro Sigrist
Resumo: A banana é considerada uma fruta altamente perecível em virtude de sua alta taxa respiratória, fazendo-se necessário o uso de tecnologia pós-colheita para aumentar a vida útil. Devido a isso, objetivou-se nesse trabalho avaliar o efeito da radiação gama, associada ao amadurecimento artificial e ao armazenamento refrigerado, nas qualidades físicas, físico-químicas, químicas e sensoriais das bananas 'Prata' e 'Nanica', determinando-se as doses adequadas para a sua conservação pós-colheita. Foram utilizadas bananas dos cultivares Prata e Nanica adquiridas na Fazenda Shangri-lá, cidade de Bauru-SP, onde foram climatizadas (amadurecimento artificial) para simular as condições reais de comercialização, transportadas até a EMBRARAD (Cotia-SP), onde foram submetidas aos tratamentos com diferentes doses de irradiação com 60Co no irradiador "JS7500":T1- testemunha (0,0 kGy); T2 - 0,2 kGy; T3 - 0,4 kGy; T4 - 0,6 kGy; T5 - 0,8 kGy e T6 - 1,0 kGy. A seguir foram transportadas para Botucatu-SP e armazenadas em câmara fria (à temperatura de 14l1°C com 80 a 85% de umidade relativa), durante 12 dias para os frutos da bananeira 'Prata' e 21 dias para os frutos da bananeira 'Nanica'. As análises foram realizadas a cada 1 dia para a banana 'Prata' e a cada 2 dias de armazenamento para a banana 'Nanica', avaliou-se a perda de massa fresca, coloração da casca, incidência de doenças, respiração e conservação pós-colheita para o grupo controle e firmeza, sólidos solúveis, acidez titulável, "Ratio", pH, relação polpa/casca, açúcares redutores, amido e potássio para o grupo parcela. Também foram realizadas análises sensoriais aos 3, 9, 15 e 21 dias de armazenamento...(Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The banana is considered a highly perishable fruit due to its high respiration rate, being necessary the use of post-harvest technology in order to increase its useful life. Thus, in this report, the aim was to assess the gamma radiation effect, associated with artificial ripening and refrigerated storage, in terms of physical, physical-chemical, chemical and sensorial characteristics of 'Prata' and 'Nanica' varieties, determining the suitable rates for its pos-harvest conservation. Prata and Nanica cultivars were used, which were acquired at Fazenda Shangri-lá, in Bauru/SP, where they were climatized (artificial ripening) in order to simulate the real commercialization conditions, transported to EMBRARAD (Cotia/SP) where they underwent treatments with different radiations rates with 60Co on "JS7500" irradiator: T1 - control (0,0 kGy); T2 - 0,2 kGy; T3 - 0,4 kGy; T4 - 0,6 kGy; T5 - 0,8 kGy and T6 - 1,0kGy. Then, they were transported to Botucatu/SP and stored in a cold chamber (at 14l1°C with 80 to 85% relative humidity), for 12 days for 'Prata' banana fruit and 21 days for 'Nanica' banana fruit. The analyses were carried out every single day for 'Prata' banana and every two storage days for 'Nanica' banana. The fresh weight loss, peel color, disease incidence, respiration and pos-harvest conservation for the control group and firmness, soluble solids, titratable acidity, "Ratio", pH, peel/pulp rate, reducing sugars, starch and potassium for the installment group. Also, sensorial analyses were carried out at 3, 9, 15 and 21 storage days...(Complete abstract click electronic access below)
Mestre
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Vieira, Laurence Souza. "Ação do ozônio no amadurecimento de banana (Musa spp. AAB) ‘Prata Anã’." Universidade Federal de Viçosa, 2016. http://www.locus.ufv.br/handle/123456789/9645.
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Conselho Nacional de Desenvolvimento Científico e Tecnológico
A banana (Musa spp.), por ser um fruto climatérico, apresenta picos de produção de etileno e de CO 2 quando o processo de amadurecimento é desencadeado. Durante o processo de amadurecimento da banana, ocorrem também outras alterações fisiológicas, como o aumento da acidez e do teor de sólidos solúveis e diminuição da firmeza da polpa. A qualidade da banana está relacionada com a manutenção das características desejáveis do fruto. Assim, faz- se necessário utilizar tecnologias que diminuam o metabolismo e desacelerem o processo de amadurecimento, prolongando assim, a vida pós-colheita da banana. A utilização do gás ozônio tem-se mostrado uma alternativa para este fim, devido ao seu alto poder oxidante. O objetivo deste trabalho foi avaliar a ação do ozônio no processo de amadurecimento de bananas da variedade ‘Prata Anã’. Para avaliar o efeito da exposição contínua das bananas ao ozônio, os frutos foram ozonizados (C O 3 = 0,300 mg L -1 ) continuamente por 21 dias. A ozonização contínua não afetou o Ângulo Hue, mas causou aumento na perda de massa fresca e diminuição da firmeza da polpa, além de causar injúrias nos frutos. Para encontrar melhores condições para o processo de ozonização, a concentração de ozônio adequada para controlar a produção de etileno e CO 2 dos frutos foi determinada. Foi realizada uma exposição ao ozônio nas concentrações de 0,200; 0,500; 1,000 e 2,000 mg L -1 , por 1 hora. Após a ozonização, foram determinadas a produção de etileno e de CO 2 dos frutos e os parâmetros cor da casca, perda de massa fresca, firmeza da polpa, sólidos solúveis (SS), acidez titulável (AT) e relação SS/AT. A concentração de ozônio igual a 0,200 mg L -1 diminuiu o metabolismo das bananas ‘Prata Anã’, relacionado aos parâmetros perda de massa fresca, sólidos solúveis, acidez titulável e relação SS/AT, afetou minimamente a firmeza da polpa e o Ângulo Hue e diminuiu a produção de etileno e de CO 2 pelos frutos. Para avaliar o melhor tempo de exposição ao ozônio, os frutos foram acondicionados em caixas, dentro de uma câmara fria (T=12,3 ± 0,65 °C e UR=87,1 ± 3,84%). As bananas ‘Prata Anã’ foram ozonizadas (C O 3 = 0,200 mg L -1 ) continuamente por 2, 4 e 6 dias. Os frutos foram analisados quanto a produção de etileno e de CO 2 , perda de massa fresca, cor da casca, firmeza da polpa, sólidos solúveis, acidez titulável e relação SS/AT. O tempo de ozonização de 2 dias não retardou o pico de produção de etileno, mas minimizou o processo de respiração das bananas ‘Prata Anã’ e reduziu os valores de sólidos solúveis, acidez titulável e relação SS/AT, sem causar injúrias nos mesmos. Sendo assim, este foi o tempo considerado adequado para desacelerar o processo de amadurecimento das bananas, visando prolongar a vida pós-colheita dos frutos. xv
Banana (Musa spp.), as a climacteric fruit, produces high rates of ethylene and CO 2 during ripening period, with peak of production of these compounds when this process is triggered. During the banana ripening process also occur other physiological changes, such as increase of acidity and soluble solids and decrease of firmness. The banana quality is related to maintaining the desirable characteristics of the fruit. Thus, it is necessary to use technologies that reduce the metabolism and slow down the ripening process, prolonging thus the banana postharvest life. The use of ozone has become an alternative for this purpose due to its high oxidizing power. The objective of this work was to study the action of ozone in ‘Prata Anã’ bananas ripening process. Evaluate the effects of continuous exposure to ozone in bananas the fruits were ozonized (C O 3 = 0.300 mg L -1 ) continuously for 21 days. The continuous ozonation did not significantly affect the Hue Angle, but caused changes in weight loss and firmness, as well as causing injuries in fruits. To find the best conditions for the ozonation process, the concentration of ozone suitable for controlling the production of ethylene and CO 2 of the fruits was determined. The concentrations of 0.200; 0.500; 1.000 to 2.000 mg L -1 were used. After the ozonation were determined the production of ethylene and CO 2 of the fruits and the parameters peel color, weight loss, firmness, soluble solids, titratable acidity and SS/TA ratio. The concentration of ozone of 0.200 mg L -1 slowed the metabolism of ‘Prata Anã’ bananas, related to weight loss, soluble solids (SS), titratable acidity (AT) and SS/TA ratio, minimally affected the firmness and the Hue Angle and decreased the production of ethylene and CO 2 of the fruits. To evaluate the best ozone exposure time, fruits were packed in sealed boxes, in a cold room (T=12.3 ± 0.65 °C and RH=87.1 ± 3.84%). The ‘Prata Anã’ bananas were ozonated (C O 3 = 0.200 mg L -1 ) continuously for 2, 4 and 6 days. The fruits were analyzed for the production of ethylene and CO 2 , weight loss, peel color, firmness, soluble solids, titratable acidity and SS/TA ratio. The time of ozonation for 2 days did not delay the peak of production of ethylene, but played down the process of respiration of ‘Prata Anã’ bananas and reduced soluble solids, titratable acidity, SS/TA ratio, without causing injuries on them. Thus, this was the time considered appropriate to slow the ripening process of bananas, seeking to extend the postharvest life of fruits.
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Aguiar, Alessandra Mara Locatelli de. "Avaliação do processo de concentração osmotica para obtenção de banana passa." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255529.
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Orientador: Roberto Herminio MorettiDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O Brasil é um país com característica agrícola e o desenvolvimento dos setores agroindustriais é de grande importância sócio-econômica e que devem ser explorados a fim de evitar o desperdício de alimentos, agregar valor aos produtos agrícolas e aumentar a renda dos produtores. A transformação industrial, à experiência de regiões e países bem sucedidos, mostra que pelo menos a transformação primária das frutas deve ser pensada pelos produtores. Isto porque é um prolongamento das atividades agrícolas, que objetiva transformar produtos perecíveis em produtos estáveis. A bananicultura é uma atividade de importância econômica e social, sendo cultivada na maioria dos países tropicais. O Brasil é o terceiro maior produtor e representa cerca de 9,0% da produção mundial, com uma área de 495 mil ha, superado apenas pela Índia e pelo Equador. O presente trabalho estudou o processo de concentração osmótica em banana nanica (Musa cavendishi) através de planejamento experimental completo com 3 variáveis independentes (tempo, espessura e concentração de ácido cítrico), utilizando soluções de açúcar invertido, à pressão atmosférica e temperatura constante de 45°C. As variáveis dependentes para os 17 experimentos realizados foram: perda de peso, perda de umidade, incorporação de sólidos, variação de sólidos totais, variação de sólidos solúveis e a relação brix / acidez (ratio) que indica o equilíbrio das características sensoriais do produto. Para identificar a melhor relação foram selecionados 4 experimentos com diferentes ratio. Estas amostras de banana préconcentradas osmoticamente foram secas em estufa com circulação forçada de ar quente a 60°C até atingirem um teor de 65% de sólidos totais. Foi realizada uma análise sensorial (teste de preferência) com as 4 amostras selecionadas. Os resultados obtidos com os experimentos mostram uma perda de umidade entre 25,13 a 38,16% no processo de concentração osmótica e um produto com boas características organolépticas
Abstract: Brazil is a country with agricultural characteristics and thus the development of the agro-industrial sector is of great socio-economic importance and should be explored so as to avoid food wastage and increase the value of agricultural products and producer profit. Based on the experience of highly successful regions and countries, in industrial transformation, the primary transformation of fruits should be thought of by the producers, since this is really a prolongation of the agricultural activity, with the aim of transforming perishable products into stable ones. The culture of bananas is an economically and socially important activity, bananas being cultivated in the majority of tropical countries. Brazil is the third biggest producer, behind India and Ecuador, representing 9% of world production and occupying an area of 495 thousand hectares. This work studied the osmotic concentration of banana nanica (Musa cavendishi) using a complete experimental design with 3 independent variables (time, thickness and citric acid concentration), using invert sugar solutions, atmospheric pressure and a constant temperature of 45ºC. The variable dependents for the 17 experiments carried out were: weight loss, moisture loss, solids incorporation, variation in total solids, variation in soluble solids and the brix:acidity ratio, which indicates the equilibrium of the product sensory characteristics. Four experiments with different ratios were selected in order to identify the best ratio. These osmotically pre-concentrated banana samples were dried in a forced air incubator at 60ºC to a total solids content of 65%. A sensory preference analysis was carried out with the 4 samples selected. The results obtained showed moisture losses from 25.13 to 38.16% in the osmotic concentration process and a product with good organoleptic characteristics
Mestrado
Mestre em Tecnologia de Alimentos
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Cruz, Viviane de Oliveira. "Caracterização de unigenes na interação Musa acuminata-Mycosphaerella musicola : desenvolvimento de marcadores microssatélites e análise de expressão gênica." reponame:Repositório Institucional da UnB, 2013. http://repositorio.unb.br/handle/10482/15511.
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Dissertação (mestrado)—Universidade de Brasília, Departamento de Biologia Celular, Programa de Pós-Graduação em Biologia Molecular, 2013.Submitted by Alaíde Gonçalves dos Santos (alaide@unb.br) on 2014-04-14T12:02:40Z No. of bitstreams: 1 2013_VivianedeOliveiraCruz.pdf: 1993739 bytes, checksum: 7fd2718de94ed1e237cb855dc9f606d6 (MD5)
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Musa acuminata (AA), espécie selvagem, cujo cruzamento com Musa balbisiana (BB) deu origem as bananas comestíveis atuais, é uma potencial doadora de genes de resistência a estresses bióticos, como a Sigatoka amarela causada pelo fungo Mycosphaerella musicola. O objetivo deste estudo foi identificar locos microssatélites (SSR) identificados em genes envolvidos com resposta de defesa a doenças em bananeira, caracterizar os SSRs quanto ao polimorfismo e analisar os genes quanto a expressão diferencial durante a interação com o patógeno M. musicola. Foram construídas quatro bibliotecas de cDNA a partir do RNA total de 36 amostras de folha de M. acuminata Calcutta 4 e M. acuminata subgrupo Cavendish Grande Naine inoculadas e não inoculadas com M. musicola. As bibliotecas foram submetidas a sequenciamento 454 e aproximadamente 36.000 unigenes para cada genótipo foram identificados e anotados por BLASTX e KOG. A partir desses dados foi realizada uma busca de SSRs gênicos e foram desenhados pares de primers flanqueando os SSR utilizando o software Primer3 plus. Um total de 4.068 locos SSR foram identificados em Calcutta 4 e 4.095 em Cavendish Grande Naine. Destes, foram selecionados 95 locos SSR derivados de genes- candidatos envolvidos em resposta de defesa que foram caracterizados em 22 genótipos de M. acuminata contrastantes para a resistência as Sigatokas Negra e Amarela. Um total de 14 locos SSRs gênicos apresentaram polimorfismo (3 a 8 alelos/ loco) e PIC médio de 0,63 e foram utilizados para a análise fenética dos 22 genótipos de M. acuminata pelo método UPGMA. Os 14 locos SSR não foram suficientes para agrupar todos os genótipos quanto a resistência, no entanto houveram agrupamentos de genótipos resistentes com alta similaridade. A partir do subconjunto de 95 genes, foram desenhados 26 pares de primers específicos para a análise de expressão gênica diferencial por RT-qPCR. Os dados de expressão foram analisados no Miner e Rest para calcular a eficiência dos primers e expressão gênica diferencial. Vinte e dois pares de primers apresentaram especificidade e foram analisados por RT-qPCR em quatro pools de cDNA sintetizados com as amostras do bioensaio. Dos 22 genes analisados, sete foram selecionados para análise de cinetica de expressão diferencial em Calcutta 4 que é um genótipo resistente. Seis genes apresentaram regulação negativa. Os marcadores SSR gênicos identificados serão importantes ferramentas para uso em programas de melhoramento genético de bananeira e seleção assistida por marcadores. A análise da expressão de genes- candidatos envolvidos com defesa no patossistema Musa-Mycosphaerella é de grande importância para estudos futuros de transformação genética de bananeira visando a resistência a doenças em cultivares. _______________________________________________________________________________________ ABSTRACT
Musa acuminata (AA), a wild species, which, through crossing with Musa balbisiana (BB) is responsible for today´s edible bananas, is also a potential donor of resistance genes for biotic stresses such as Yellow Sigatoka caused by Mycosphaerella musicola. The objective of this study was to identify microsatellite loci (SSR) from unigenes related to defense and response to biotic stress, to characterize the SSRs for polymorphism and analyze the genes for differential expression during interaction with the pathogen M. musicola. Four cDNA libraries were constructed from total RNA from leaf samples of 36 M. acuminata Calcutta 4 and M. acuminata Cavendish Grande Naine plants, both non-inoculated and inoculated with M. musicola. The cDNA libraries were subjected to 454 sequencing and approximately 36.000 unigenes for each genotype were identified and annotated by BLASTX and KOG. From these data, a search of genic SSRs was performed and primer pairs were designed flanking the SSRs using the software Primer3 plus. A total of 4.068 SSR loci were identified in Calcutta 4 and 4.095 in Cavendish Grande Naine. Of these, 95 SSR loci were selected from candidate genes involved in defense responses and characterized in 22 M. acuminata genotypes contrasting in resistance to Black and Yellow Sigatokas. A total of 14 loci SSRs presented polymorphism (3-8 alleles / locus) and an average PIC value of 0.63. Employed in UPGMA phenetic analysis of the 22 M. acuminata genotypes, the 14 SSR loci were not sufficient to group all genotypes based upon disease resistance, although clusters with high similarity of resistant genotypes were observed. From the subset of 95 genes, 26 specific primer pairs were designed for analysis of differential gene expression by RT-qPCR. The expression data were analyzed with Rest and Miner to calculate primer efficiency and differential gene expression.Twenty-two primer pairs showed specificity and were analyzed by RT-qPCR in four pools of cDNA synthesized with the samples of the bioassay. Of the 22 genes analyzed, seven were selected for analysis of kinetics of differential expression in Calcutta 4 which is a resistant genotype. Six genes showed down regulation. The SSR gene markers identified will be important tools for use in banana breeding programs and marker assisted selection. Analysis of expression of resistance gene candidates in the pathosystem M. acuminata- M. musicola is of great importance for future studies on using genetic transformation for disease resistance development in cultivars.
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Bagabe, Mark Cyubahiro. "Effect of host plant nutrient status and cultivar on banana streak badnavirus symptom expression in banana (Musa spp)." Thesis, University of Reading, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.408875.
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Dudoit, Auriane. "Evaluation et compréhension des propriétés antifongiques des propolis." Thesis, Montpellier, 2017. http://www.theses.fr/2017MONTT102.
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Dans le cadre d’une convention de thèse CIFRE en collaboration de recherche entre la société Pollenergie et le Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), le potentiel antifongique de la propolis a été étudié. A cet effet, six échantillons de propolis provenant de régions géographiques différentes (France et Brésil) et d’origines botaniques variées (genre Populus, Dalbergia ecastophyllum et Baccharis dracunculifolia) ont été analysés.Les Extraits Ethanoliques de Propolis (EEP) mis au point, riches en composéspolyphénoliques (de 12,8 ± 0,4 à 16,2 ± 0,3 g EAG.l-1) présentent une grande diversité de classes de molécules bioactives selon leur origine botanique. Les polyphénols identifiés dans les extraits de propolis de Populus (France) sont principalement des flavonoïdes et leurs dérivés (galangine, pinobanksine, chrysine) et des acides-phénols (acides p-coumarique et caféique) et dans les extraits de propolis verte de Baccharis dracunculifolia et rouge de Dalbergia ecastophyllum (Brésil) ce sont respectivement des acides-phénols et leur dérivés prénylés (artépilline C, acide p-coumarique) et des composés isoflavonoïdiques (vestitol, médicarpine).Tous les EEP ont démontré un potentiel antifongique in vitro, variable selon les espèces botaniques, à deux stades de développement d’une souche phytopathogène (Colletotrichum musae), isolée de la pourriture de couronne de la banane. Deux extraits de Populus (France) en particulier ont montré la plus forte efficacité contre C. musae.Un extrait aqueux de propolis rouge de Dalbergia ecastophyllum a démontré la plus grande efficacité in vitro. Cet extrait, testé ensuite in vivo sur trois maladies de conservation de la banane a prouvé tout son potentiel antifongique comme traitement alternatif et son efficacité en augmentant la durée de conservation des bananes à l’exportIn the framework of a CIFRE thesis agreement in collaboration between Pollenergie and the Center for International Cooperation in Agronomic Research for Development (CIRAD), the antifungal potential of propolis has been studied. For this purpose, six samples of propolis from different geographical regions (France and Brazil) and various botanical origins (genus Populus, Dalbergiaecastophyllum and Baccharis dracunculifolia) were analyzed.The Ethanolic Extracts of Propolis (EEP) finalized, rich in polyphenolic compounds (from 12.8 ± 0.4 to 16.2 ± 0.3 g EAG.L-1), exhibit a great diversity of classes of bioactive molecules according to their botanical origin. The polyphenols identified in propolis extracts of Populus (France) are mainlyflavonoids and their derivatives (galangin, pinobanksin, chrysin) and acids-phenols (p-coumaric and caffeic acids). In contrast, the extracts of green propolis of Baccharis dracunculifolia and red from Dalbergia ecastophyllum (Brazil) they are respectively phenol acids and their prenylated derivatives(artepillin C, p-coumaric acid) and isoflavonoid compounds (vestitol, medicarpin).All EEPs have demonstrated an in vitro antifungal potential, which varies according to botanical species, at two stages of development of a phytopathogenic strain (Colletotrichum musae), isolated from the crown rot of banana. Two extracts of Populus (France) in particular showed the greatest efficacy against C. musae.An aqueous extract of red propolis from Dalbergia ecastophyllum demonstrated the greatest efficiency in vitro. This extract, which was then tested in vivo on three banana conservation diseases, proved its antifungal potential as an alternative treatment and its effectiveness in increasing the shelf life of bananas for export
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Mauro, Maria Aparecida. "Cinetica da desidratação osmotica de banana nanica." [s.n.], 1992. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256441.
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Orientador : Florencia Cecilia MenegalliDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: No presente trabalho estudou-se a desidratação osmótica da banana nanica (fatias de 11mm de esspessura) em soluções aquosas de sacarose, ou sacarose e glicerol, em diferentes proporções, com adição de agentes preservantes. Determinou-se a cinética da desidratação osmótica e de intercâmbio de solutos entre fruto e solução desidratante sob função da temperatura, tempo de exposição e composição da solução. Acompanhou-se o processo também pelo abaixamento da atividade de água. Apresentam-se como resultados da pesquisa coefícientes de trasnsferência de massa, sob a forma de um simples parâmetro de velocidade obtido a partir de uma equação eropirica do tipo exponencial, bem como de coeficientes de difusão efetivos obtidos a partir da Lei de Fick, para os componentes principais envolvidos no processo, que são a água, a sacarose e o glicerol. Apresentam-se também correlaçães empíricas entre os coeficientes de tranferência de massa, a temperatura e a concentração da solução desidratante. Os coeficientes de difusão efetivos calculados considerando-se a fase liquida que embebe o fruto, mostraram-se semelhantes aos coeficientes de difusão para soluções puras de sacarose
Abstract: Osmotic dehydration of Dwarf Cavendish (disc cuts, 11 mm thickness), using sucrose solutions or sucrose plus glycerol aqueous solutions with the addition of preservative agents are considered. The kinetics of osmotic dehydration and the solutes interchange between fruits and dehydrating solutions were monitored as a function of time, temperature and composition of the solution. The process was also followed by the decrease of water activity. Rate parameters in terms of mass transport coefficients obtained by fitting the data to exponential type empirical expression are reported. In addition, efectives diffusion coefficients for the water an the main solutes involved in the process (sucrose and glycerol) are obtained according to Fick's Law applied to a two-dimentional body. The mass transport coefficients were correlated with the temperature and the concentration of the osmotic solution. The effective diffusion coefficients, calculated by considering the liquid phase imbebing the fruit, showed values similar to the diffusion coefficients for pure sucrose solutions
Mestrado
Mestre em Engenharia de Alimentos
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Hernandes, Andreia Ricci. "Perfil metabólico da banana durante o amadurecimento." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-19122017-170534/.
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A análise do perfil metabólico de frutos em amadurecimento pode prover informações a respeito de quais as vias metabólicas são ativadas e inativadas durante o processo. Tais informações podem auxiliar na identificação de genes expressos nessa fase do ciclo de vida do fruto, ampliando o conhecimento sobre os mecanismos envolvidos no amadurecimento. Usando esta abordagem, este trabalho tem por objetivo identificar mudanças significativas nos níveis de metabólitos da banana durante o amadurecimento induzido pelo etileno. Para tal utilizou-se a cromatografia em fase gasosa acoplada a espectrometria de massas para a análise em função do poder de resolução da técnica. Utilizando a biblioteca de espectros de massa NIST 98 foi possível identificar 70 substâncias na fração polar e 40 substâncias na fração apoiar incluindo aminoácidos, açúcares, ácidos orgânicos, lipídeos entre outros. A análise de perfil metabólico revelou importantes variações nos níveis metabólicos de açúcares e ácidos orgânicos, provavelmente devido ao aumento na taxa respiratória do fruto. A maltose e o mio-inositol foram os metabólitos escolhidos para uma análise mais detalhada, que evidenciou a influência de outros metabólitos independentes do etileno na regulação dos eventos da degradação do amido.The analysis of the metabolic profile of fruits can provide information regarding which metabolic ways are activated and inactivated during the ripening. Such information may help the identification of expressed genes in this process extending the knowledge on the involved mechanisms of ripening. Using this approach, the aim of this work was identify significant changes in the levels of metabolites of the banana during the ripening induced by ethylene. In this way it was used gas chromatography connected the mass spectrometry for these analysis, due to the high resolution of this technique. Using the NIST 98 library of mass spectra it was possible to identify about 70 substances in the polar fraction and 40 substances in the apolar fraction, including amino acids, sugars, organic acid, lipids, and others. The analysis of metabolic profile revealed important variations in the metabolic levels of organic acid sugars and, probably due to an increase in the respiratory rate of the fruit. A detailed analysis was conducted with maltose and myo-inosytol and revealed the influence of other metabolites which independed of ethylene, in the regulation of starch degradation.
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Agopian, Roberta Ghedini Der. "Ocorrência e biossíntese de frutooligossacarídeos em banana." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-19012015-141126/.
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A banana tem sido comumente indicada como uma boa fonte de frutooligossacarídeos (FOS), que são considerados componentes funcionais de alimentos. Contudo, diferenças significantes em suas quantidades têm sido referidas na literatura. Portanto, uma parte do trabalho foi destinada à identificação e quantificação de FOS durante o amadurecimento de cultivares de bananas pertencentes aos grupos genômicos mais comumente cultivados no Brasil. Considerando as diferenças de cultivar, estágio do amadurecimento e metodologia usada para análise de FOS, os conteúdos dos açúcares foram analisados por cromatografia líquida de alta performance (HPAEC-PAD) e cromatografia a gás (CG-MS). Uma pesquisa inicial entre oito cultivares no estágio maduro, mostrou acúmulo de 1-cestose, primeiro membro da série de FOS, em todas elas (quantidades entre 297 e 1600 µg/g M.S). A nistose, o segundo membro, foi detectado somente na cultivar Prata. Com bases nestes dados, foram escolhidas cinco cultivares, para que fossem analisadas durante todo o amadurecimento. Os resultados mostraram uma forte correlação entre a chegada a um nível específico de sacarose (~200 mg/g M.S) e a síntese de 1-cestose. Em uma segunda fase, os níveis de sacarose e FOS total foram quantificados em diferentes fases de amadurecimento de banana Prata, armazenada em temperatura ambiente e em baixa temperatura. As supostas enzimas envolvidas em sua síntese também foram avaliadas. Para explorar a possibilidade da invertase ser responsável pela atividade de frutosiltransferase em banana, foi medido o efeito do inibidor Piridoxal HCl, os níveis de concentração do substrato e as atividades de hidrólise e transglicosilação, e o efeito do tempo no estudo cinético da enzima. A baixa temperatura atrasou todos os eventos analisados por 15 dias e os níveis de sacarose tiveram um pequeno aumento, porém constante, enquanto a banana estava armazenada ao frio, e uma rápida elevação no final do amadurecimento. Foi detectado FOS total desde o primeiro dia pós-colheita, enquanto que a 1-cestose permaneceu indetectável até os níveis de sacarose atingirem aproximadamente 200 mg/g M.S., em ambos os grupos. Os níveis de sacarose e FOS total foram ligeiramente maiores em bananas armazenadas em baixas temperaturas do que em frutos controle. Em ambas as amostras os níveis de FOS total foram maiores que de 1-cestose. Os perfis de carboidratos por HPLC e TLC sugeriram a presença de neocestose, 6-cestose e bifurcose. A enzima supostamente responsável pela atividade de transglicosilação em banana parece ser a invertase. Contudo, os altos níveis de sacarose encontrados em banana armazenadas em baixa temperatura, poderiam ser resultado de várias mudanças de enzimas degradativas e biossíntéticas, como sacarose-sintase (SuSy), sacarose-fosfato-sintase (SPS), invertase e outras, uma vez que a sacarose possui um papel central, direta ou indiretamente, em diversas vias do metabolismo de carboidrato em banana. Assim, na última parte do trabalho foram analisados o acúmulo de sacarose e a síntese e atividade de enzimas sintéticas, hidrolíticas e fosforolíticas, importantes no metabolismo de amido-sacarose, durante o amadurecimento de banana Prata nos dois tratamentos. A baixa temperatura não danificou os frutos, aumentando a vida de prateleira deles. As amostras do frio apresentaram pequeno aumento no nível de degradação de amido e um acréscimo de 20 % na sacarose acumulada durante o amadurecimento. Foi verificado o atraso na produção de etileno, CO2, e no início de degradação de amido durante o acondicionamento ao frio, concomitante ao atraso no pico de atividade de α-amilase. O atraso no climatério também manteve alta a atividade e síntese protéica de SuSy durante o armazenamento a frio, que declinaram após a retirada do frio, como no controle. As enzimas β-amilase, fosforilase (forma citosólica e plastidial) e SPS reagiram positivamente, sofrendo uma indução positiva na síntese e atividade enzimática durante o armazenamento ao frio, que poderia ser parte do mecanismo necessário para os maiores níveis de açúcares e para o processo de tolerância do fruto à baixa temperatura.Banana has been currently indicated as a good source of fructooligosaccharides (FOS), which are considered to be functional components of foods. However, significant differences in their amounts in bananas have been observed in the literature. So, a part of this work aims to identify and quantify FOS during ripening in different banana cultivars belonging to the most common genomic groups cultivated in Brazil. Considering that these differences can be due to cultivar, stage of ripening, and the methodologies used for FOS analyses, sugar contents were analyzed by high performance anion exchange chromatography pulsed amperiometric detection (HPAEC-PAD) and gas chromatography- mass spectrometry (GC-MS). An initial screening of eight cultivars in a full-ripe stage showed that 1-Kestose, the first member of the FOS series (amounts between 297 and 1600 µg/g of D.M), was accumulated in all of them. Nystose, the second member, was detected only in Prata cultivar. Five of the cultivars were analyzed during ripening, and a strong correlation could be established with a specific sucrose level (~200 mg/g of D.M.), which seems to trigger the synthesis of 1-Kestose. In a second part of this work, the levels of sucrose and total-FOS were quantified in different phases of banana Prata ripening stored at ambient and low temperature. The supposed enzymes involved in their synthesis were also evaluated. To explore the possibility that invertase could be responsible for the fructosyltransferase activity in banana, we measured the effect of the inhibitor Pyridoxal HCl, the level of substrate concentration on both hydrolyze and transglycosylase activity in the same protein extract and the effect of time on kinetic study of the enzyme. The cold temperature delayed all the analyzed events for 15 days and sucrose levels increased low, but constantly, while banana were stored at low temperature and had a burst when it increased. Total-FOS were detected in the first days after harvest, while 1-kestose remained undetectable until the sucrose levels were around 200 mg.g (dry weight), in both groups. Total-FOS and sucrose levels were higher in banana stored at low temperature than in control. In both samples total-FOS levels were higher than 1-kestose. The carbohydrate profiles by HPLC and TLC suggest the presence of neokestose, 6-kestose and bifurcose. The enzyme supposed to be responsible for the transglycosilation activity in banana, seems to be an invertase. However, the higher sucrose levels found in banana stored at low temperature could be result of several changes in biosynthetic and degradative enzymes, such sucrose-synthase, sucrose-phosphate-synthase, invertase and others, once that sucrose plays a central role in a lot of direct and indirect carbohydrate pathways in banana fruits. So, in the last part of this work, we analyzed the sucrose accumulation and synthesis and activity of synthetic, hydrolytic and phosphorolytic enzymes that are important in the starch-sucrose metabolism during ripening of banana Prata stored at ambient and low temperature. The levels of starch degradation and sucrose accumulation (around 20% over) showed high levels in cold fruits as compared with control, during the ripening. The cold temperature delayed the ethylene and CO2 production, and the beginning of the starch degradation, concomitantly with a delay in the profile of α-amylase synthesis and activity. The late climateric also maintained the high synthesis and activity of SuSy during the cold storage that decreased just after ending the cold exposure. The β-amylase, phosphorylase (plastidial and citossolic forms) and the SPS enzymes showed a positive induction in the both activity and synthesis of protein during the cold storage. It could be important to the higher sugars levels showed at low temperature and that could contribute to the process of cold resistance in banana fruit.
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Boniolo, Milena Rodrigues. "Biossorção de urânio nas cascas de banana." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/85/85134/tde-19082009-155206/.
Full textAbstract:
Cascas de banana foram caracterizadas por espectroscopia de infravermelho por transformada de Fourier e microscopia eletrônica de varredura, e investigadas como biossorvente de baixo custo para a remoção de íons de urânio provenientes de soluções nítricas. A influência das seguintes variáveis foi estudada: tamanho das partículas do adsorvente, tempo de contato, pH e temperatura. O percentual de remoção aumentou de 13 para 57% quando o tamanho da partícula foi reduzido de 6,000 para 0,074mm. O tempo de contato determinado foi de 40 minutos com remoção de 60% em média. A remoção aumentou de 40 para 55% quando o pH aumentou de 2 para 5. Os modelos de isotermas lineares de Langmuir e Freundlich foram aplicados para descrever o equilíbrio de adsorção. A cinética do processo foi analisada a partir dos modelos de pseudo-primeira e segunda ordens. Parâmetros termodinâmicos como variações da entalpia (H), entropia (S) e energia livre de Gibbs (G) foram calculados. No intervalo de concentração de 50 - 500mg.L-1 , o processo de adsorção foi melhor descrito pela equação de Freundlich. A capacidade de adsorção no equilíbrio foi determinada pela equação de Langmuir, e o valor encontrado foi 11,50 mg.g-1 a 25 ± 2ºC. A cinética foi melhor representada pelo modelo pseudo-segunda ordem. O processo de biossorção para a remoção de urânio das soluções foi considerado exotérmico, e os valores de H e S obtidos foram - 9,61 kJ.mol-1 e 1,37J.mol-1, respectivamente. Os valores da energia livre de Gibbs variaram de -10,03 para -10,06 kJ.mol-1 quando a temperatura aumentou de 30 para 50ºC. Este estudo mostrou o potencial de aplicação das cascas de banana como biossorvente de íons de urânio.Banana pith was characterized by Fourier Transformed Infrared Spectroscopy and Scanning Electron Microscopy, and investigated as a low cost biosorbent for the removal of uranium ions from nitric solutions. Influences variable as were studied: adsorbent particle size, contact time, pH and temperature were studied. The removal percentage was increased from 13 to 57% when the particle size was decreased from 6.000 to 0.074mm. The determined contact time was 40 minutes with 60% mean removal. The removal was increased from 40 to 55% when the pH varied from 2 to 5. The Langmuir and Freundlich linear isotherm models were applied to describe the adsorption equilibrium. The kinetic of the process was studied using the pseudo-first order and pseudo-second order models. Thermodynamics parameters such as G, S and H were calculated. In concentration range of 50 - 500mg.L-1, the adsorption process was described better by the Freundlich equation. The adsorption capacity at equilibrium of uranium ions was determined from the Langmuir equation, and it was found 11.50 mg.g-1 at 25 ± 2ºC. The kinetic was better represented by the pseudo-second order model. The biosorption process for uranium removal from the solutions was considered an exothermic reaction, and the values of H and S obtained were -9.61 kJ.mol-1 and 1.37J.mol-1, respectively. The values of the Gibbs free energy changed from -10.03 to -10.06 kJ.mol-1 when the temperature was increased from 30 to 50ºC. This study showed the potential application of the banana pith as biosorbent of uranium ions.
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BONIOLO, MILENA R. "Biossorção de urânio nas cascas de banana." reponame:Repositório Institucional do IPEN, 2008. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11670.
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Dissertação (Mestrado)
IPEN/D
Instituto de Pesquisas Energéticas e Nucleares - IPEN/CNEN-SP