Resumo

CHEVEZ VELIZ, Hernán Humberto et al. Physico-chemical evaluation of maqueño banana (Mussa acuminata) in two cultivation zones in Ecuador. Acta Agron. [online]. 2023, vol.72, n.2, pp.125-131.  Epub 07-Maio-2024. ISSN 0120-2812.  https://doi.org/10.15446/acag.v72n2.110066.

Ecuador is one of the largest producers and exporters of bananas worldwide, meeting the standards of European Union and the United States markets. However, the “red dacca” banana is little exploited due to the lack of knowledge of the functionality of the fruit. This raw material has a reddish-purple skin, contains more nutrients than the conventional banana (yellow) and is characterized by its great adaptation to humid areas and resistance to black sigatoka (Mycosphaerella fijiensis) without any chemical treatment. For this reason, the objective of the present study was to evaluate the physical and chemical characteristics of maqueño “red dacca” banana (Mussa acuminata) in two cultivation zones in Ecuador. The variables studied were physical (firmness, length, and pulp/peel ratio) and chemical (acidity, pH, ash, °Brix, fat, protein, total fiber, and polyphenols). The physical and chemical results showed significant difference (p < 0,05) between the mean of the treatments, where the days of ripening influenced the decrease in length, pulp/peel ratio, pH and in the increase of acidity, moisture, ash, °Brix, fat, protein, and total fiber content. Likewise, the study zones influenced the reduction of the firmness parameter and the variation of the total polyphenol content.

Palavras-chave : nutrients; quality; red dacca; variety.

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