The Hydrothermal Treatment Associated with Calcium Chloride Improve Banana cv. ‘Prata Gorutuba’ Quality Modulating Primary Metabolism

Abstract

The temperature is one of the most used techniques to maintain fruit quality over long time storage and consequently the fruit respiratory metabolism is directly influenced. The combined use of CaCl2 and hydrothermal treatment can be an important alternative to improve banana fruit quality and influences the ratio starch/sugar and consequently quality traits. Based on the hypothesis the calcium and hydrothermal works synergistically modulating banana primary metabolism and skin color changes. The starch content and chrome parameters were kept in higher values at 2% e 3% (w/v) of CaCl2. However, the fruit storage at control condition have shown lower fresh weight loss (%), followed by total soluble solids and sugars content. In addition, our study showed that, fruit firmness, titratable acidity, skin brightness and hue angle were not significantly influenced by the treatments. In the same vein, banana fruits when treated only by hydrothermal treatment maintained better postharvest quality trait when compared to the fruits of the hydrothermal treatment associated with calcium chloride. The hydrothermal treatment when together with CaCl2 cans influences in the banana fruit quality affecting skin color and primary metabolism such as sugar and starch content.