Caracterización de algunas propiedades físico – mecánicas y químicas en el banano (Musa spp.)
Fecha
2016
Autores
Martínez Hernández, Carlos Manuel
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
El presente trabajo aborda el estudio sobre propiedades físico-mecánicas y químicas del
banano (Musa spp.). Para su investigación se tomaron muestras en la Empresa Municipal de Cultivos
V arios, municipio T aguasco, provincia Sancti Spiritus. Se realizaron ensayos relacionados con algunas
variables físicas, mecánicas y químicas, tales como: pH,
o
Brix, acides titular total, coeficientes de fricción
estático y daños mecánicos por impacto de acuerdo con las normas establecidas. El objetivo del trabajo
está relacionado con la evaluación de los parámetros físicos- químicos y mecánicos del banano para un
óptimo manejo poscosecha. Dentro de los principales resultados obtenidos se destacan: longitud media
20,85 cm; circunferencia 1 1,25 cm; grosor de la cáscara 0,25 cm; grosor de la pulpa 2,85 cm. Los sólidos
solubles totales (SST) oscilaron entre 13 y 16
o
Brix; la acidez titular total oscilo entre 0,2 y 1,6 meq/100
g de ácido málico. El pH oscilo entre 4,42 y 5,27. El contenido de humedad de la pulpa oscilo entre 82 y
86 %; mientras en la cáscara este valor oscilo entre 14 y 18 %. Los ensayos de impacto mostraron poca
resistencia a impactos mayores al orden de 105,94 (J), lo cual hace que la fruta sea muy susceptible a
daños mecánicos, unido a sus cualidades de poca vida de anaquel (seis días) poscosecha. Los resultados
obtenidos fueron siempre al utilizar las dos primeras manos del racimo con un rango de 1 a 9 días posterior
a la cosecha de los frutos.
The present work approaches the study of some physical-mechanical and chemical properties of the banana (Musaspp.). For its investigation, they took samples in the Municipal Company of Cultivos V arios, municipality T aguasco, provinces of Sancti-Spíritus. They were carried out rehearsals related to some physical, mechanical and chemical variables as: pH, o Brix, total regular acids, static coefficients of friction and mechanical impact damages deal with the established norms. The objective of the work it related to the evaluation of the physical – mechanical and chemical parameters of the banana (Musaspp.) for a good postharvest manage. Inside the main obtained results they stand out: longitude half 20.85 cm; circumference 1 1.25 cm; the depth of the shell 0.25 cm; the depth of the pulp 2.85 cm. The total soluble solids (SST) they oscillated between 13 and 16 o Brix; the total regular acidity oscillates between 0, 2 and 1, 6 meq/100 g malic acid. The pH oscillates between 4.42 and 5.27. The content of humidity of the pulp oscillates between 82 and 86 %; while in the shell this value oscillates between 14 and 18%. The impact rehearsals showed little resistance to impacts to the order of 105,94 (J), that which makes that the fruit is very susceptible to mechanical damages, together with their qualities of little shelf life (6 days) postharvest. The results in the analyzed banana have been always using the first two hands of the cluster with a range from 1 to 9 days later in the crop of the fruits.
The present work approaches the study of some physical-mechanical and chemical properties of the banana (Musaspp.). For its investigation, they took samples in the Municipal Company of Cultivos V arios, municipality T aguasco, provinces of Sancti-Spíritus. They were carried out rehearsals related to some physical, mechanical and chemical variables as: pH, o Brix, total regular acids, static coefficients of friction and mechanical impact damages deal with the established norms. The objective of the work it related to the evaluation of the physical – mechanical and chemical parameters of the banana (Musaspp.) for a good postharvest manage. Inside the main obtained results they stand out: longitude half 20.85 cm; circumference 1 1.25 cm; the depth of the shell 0.25 cm; the depth of the pulp 2.85 cm. The total soluble solids (SST) they oscillated between 13 and 16 o Brix; the total regular acidity oscillates between 0, 2 and 1, 6 meq/100 g malic acid. The pH oscillates between 4.42 and 5.27. The content of humidity of the pulp oscillates between 82 and 86 %; while in the shell this value oscillates between 14 and 18%. The impact rehearsals showed little resistance to impacts to the order of 105,94 (J), that which makes that the fruit is very susceptible to mechanical damages, together with their qualities of little shelf life (6 days) postharvest. The results in the analyzed banana have been always using the first two hands of the cluster with a range from 1 to 9 days later in the crop of the fruits.
Descripción
Palabras clave
Banano, Propiedades Físico-mecánicas y Químicas, Banana, Physical-mechanical and Chemical Properties