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    Market characteristics of banana hybrids resistant to black Sigatoka
    (2010) Obando Salas, Catalina; Pérez Muñoz, Fernando; College of Agricultural Sciences; Harper, Carol; Morales Payán, José Pablo; Negrón de Bravo, Edna; Department of Food Science and Technology; Montalvo, Rafael
    Fourteen varieties of banana hybrids resistant to Black Sigatoka were stored at 20o C. Data from the different assessments performed on hybrids were compared against those of “Grand Naine” (Control). Determination of shelf life of varieties was based on non- microbiological characterization of fruits (pH, total soluble solids (TSS), cutting force and respiration), determination of mechanical properties (stack and impact resistance) and characterization of processing properties (yield, moisture content, moisture absorption and fat absorption) at different stages of fruit maturity: green (1&2), mature green (3&4), mature (5&6) overripe (7). None of the hybrids considered measured up to the Control at every maturity stage. In the green stage (1&2) “TMB2x 9128-3”, “FHIA-23”, “PV 03-44”, “PV 42-81” presented interesting characteristics, such as higher TSS and higher mechanical strength compared to the Control. At the mature state (5&6) “FHIA-17”, “SH 3640” and “TMB2x 9128-3” were the varieties that showed improved performance in storage time, pH, TSS, shear strength, and resistance to damage compared with the control. In the state of overripe (7) “PA 03-22”, “FHIA-02” and “PV 42-81” also had good performances in the different evaluations. In summary, no single variety showed characteristics that could make them suitable replacements of the control (Grand Naine). Instead, data suggests that some of the hybrids could be reasonable replacements at specific stages of maturity. For example, at the green stage (1&2), “FHIA-23” could be a good replacement, while the “SH 3640” and “FHIA-17” could work for the mature stage (5&6).