Organic versus conventional ‘Prata-Anã’ banana: effects on quality, bioactive compounds and oxidative markers

Publish Year: 1398
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:

JR_JHPR-2-1_001

تاریخ نمایه سازی: 22 مهر 1398

Abstract:

Purpose: The objective of this work was to evaluate the effects of two systems of cultivation on the banana crop (Musa spp.) in the postharvest quality, bioactive compounds and phenylalanine ammonia-lyase during ripening process. Research method: Changes in physicochemical parameters, non-antioxidant, phenylalanine ammonia lyase (PAL) activity and oxidative markers were evaluated in banana cv. Prata-Anã from organic and conventional systems at three ripening stages: unripe, breaker and ripe. Main findings: The weight of conventional fruit was 48% greater at the ripe stage. The fruit size was reduced in fruits from organic farming while titratable acidity and the soluble solids content were respectively 82% and 58% higher at breaker stage in conventional bananas. The organic bananas have an increase of 58% in the phenolics at the unripe stage. The PAL activity was observed throughout banana development from organic farming, however the same was not observed for the conventional farming. Dismutase superoxide activity was also dramatically higher in matures and ripe fruits from organic farming. The lipid peroxidation degree of the cell membrane was 40% higher in ripe bananas for both systems. Research limitations: No limitations were founded, since the methods were well established. Originality/Value: Our observations suggest that banana fruits presented little changes in the function of farming conditions with an accumulation of specific compounds in determined stages of ripening without remarkable difference among systems of cultivation.  

Authors

Aurelice Oliveira

Department of Chemistry, State University of Ceara, Avenida Silas Munguba, Campus do Itaperi, CEP ۶۰۷۴۱-۰۰۰ Fortaleza, CE, Brazil.

Monica Maria Lopes

Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita, CEP ۶۰۵۱۱-۱۱۰ Fortaleza, CE, Brazil.

Kellina de Souza

Department of Biochemistry and Molecular Biology, Federal University of Ceara, Campus do Pici, CEP ۶۰۴۴۰-۵۵۴, Fortaleza, CE, Brazil.

Luciana de Oliveira

Department of Food Technology, Federal University of Ceara, Campus do Pici, CEP ۶۰۴۴۰-۵۵۴, Fortaleza, CE, Brazil.

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