Acclimatization of bananas ‘Prata-Anã’: methods and times for degreening after cold storage. = Climatização de bananas ‘Prata-Anã’: métodos e tempos para o desverdecimento após o armazenamento refrigerado

The control and standardization of the ripening of bananas brings economic advantages for the agricultural marketing. Thus, the aim of this study was to evaluate the application of methods (Muffling and Ethrel®) and times of degreening aimed on the standardization and uniformity of bananas ‘Prata-Anã’ produced in Boa Vista/RR. After harvested, the fruits were selected in the form of bouquets, sanitized and stored under refrigeration for four periods of time, 0, 10, 20 and 30 days at 12 ± 1°C and 93 ± 2% RH. The treatments were: T1–muffling + 0 days of cold storage (CS), T2–Ethrel® + 0 days of cold storage,T3–muffling + 10 days of cold storage; T4–Ethrel® + 10 days of cold storage; T5–muffling + 20 days of cold storage; T6–Ethrel ® + 20 days of cold storage; T7–muffling + 20 days of cold storage; T8–Ethrel ® + 30 days of cold storage. After each period of cold storage, the fruits were subjected to degreening and analyzed with 1, 2, 3 and 4 days thereafter. The following analyses were performed: lesions in the skin, ethylene production, pH, titratable acidity (TA) total and reduced sugars. There were no significant effects to determine what is the best method of muffling, however, it was found that the longer the period of cold storage, the lower was the period of maintaining the bananas ‘Prata-Anã’ quality after the degreening. It is thereforerecommended that the degreenning be carried out safely for up 20 days (12 ± 1oC e 93 ± 2% de R.U). It is expected, in this situation, the maintenance of the sensory quality attributes in bananas for at least three days, average marketing. =O controle e padronização do amadurecimento em bananas trazem vantagens econômicas para o setor agrícola de comercialização. Assim, objetivou-se com o presente trabalho avaliar a aplicação de métodos (Abafamento e Ethrel®) e tempos de desverdecimento visando à padronização e uniformização de bananas ‘Prata-Anã’ produzidas em Boa Vista/RR. Depois de colhidos, os frutos foram selecionados no formato de buquês, sanitizados e armazenados sob refrigeração (AR) por quatro períodos de tempo, com 0, 10, 20 e 30 dias em refrigeração a 12 ± 1 oC e 93 ± 2% de U.R. Os tratamentos foram: T1–abafamento + 0 dias de AR; T2–Ethrel® + 0 dias de AR; T3–Abafamento + 10 dias de AR; T4–Ethrel® + 10 dias de AR; T5–Abafamento + 20 dias de AR; T6–Ethrel® + 20 dias de AR; T7–Abafamento + 30 dias de AR; T8–Ethrel® + 30 dias de AR. Após cada período de armazenamento refrigerado (AR), os frutos foram analizados