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dc.contributor.advisorPérez-Muñoz, Fernando
dc.contributor.authorCordero-Malavé, Deborah
dc.date.accessioned2018-11-14T18:49:56Z
dc.date.available2018-11-14T18:49:56Z
dc.date.issued2010
dc.identifier.urihttps://hdl.handle.net/20.500.11801/1294
dc.description.abstractIn 2004, the presence of a fungus known as Mycosphaerella fijiensis that causes the disease Black Sigatoka, was detected on plantain leaves in Puerto Rico. This situation motivated this study on the potential use of Black Sigatoka-resistant hybrids in Puerto Rico. To achieve this characterization, chemical tests were performed, including pH and °Brix determination. Additional tests were conducted to determine resistance to mechanical damage, storage time, yield, pulp and peel color change, force needed for cutting and peeling, and processing properties. Results were analyzed using ANOVA (P = 0.05) and means compared with the Tukey test. Performance of plantain hybrids varied with maturity stage. At the green stage, best performances were exhibited by PITA 16, CRBP 39 and PV 42-81. At the mature stage, best performances were observed in SH 3640, PITA 16 and PV 42-320. At the overripe stage, hybrids that outperformed the Control were CRBP 39, PV 42-81 and FHIA-21. In conclusion, PITA 16 and CRBP 39 were the two varieties that exhibited quality characteristics similar or superior to the Control (Maricongo) in more than one maturity stage.
dc.description.abstractEn el año 2004, se detectó en Puerto Rico la presencia de un hongo conocido como Mycosphaerella fijiensis causante de la enfermedad Sigatoka Negra, que afecta las hojas de plátanos. Esta situación motivó este estudio para determinar el uso potencial de híbridos resistentes a la Sigatoka Negra en Puerto Rico. Para lograr la caracterización se realizaron pruebas químicas, incluyendo determinación de pH y ºBrix. Pruebas adicionales se realizaron para determinar la resistencia a daño mecánico, tiempo de almacenamiento, rendimiento, cambio en el color de pulpa y cáscara, fuerza para corte y pelado y propiedades de procesamiento. Los resultados se analizaron utilizando ANOVA (P=0.05), y usando la prueba de Tukey para el análisis de las medias. El desempeño de los híbridos de plátano varió de acuerdo al nivel de maduración. En estado verde, el mejor desempeño fue observado en PITA 16, CRBP 39 y PV 42-81. En estado maduro, las variedades SH 3640, PITA 16 y PV 42-320, fueron las que mejor desempeño tuvieron. En estado sobre maduro, los híbridos que superaron al Control fueron CRBP 39, PV 42-81 y FHIA-21. En conclusión, PITA 16 y CRBP 39 fueron las dos variedades que exhibieron características de calidad similares o superiores al Control (Maricongo) en más de un estado de maduración.
dc.description.sponsorshipUSDA-AMS for funding this research (TSTAR-120) and USDA- TARSen_US
dc.language.isoenen_US
dc.subjectPlantain hybridsen_US
dc.titlePlantain hybrids: fresh market and processing characteristicsen_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2010 Deborah Cordero Malavé.en_US
dc.contributor.committeeHarper, Carol
dc.contributor.committeeMorales-Payán, José Pablo
dc.contributor.committeeNegrón de Bravo, Edna
dc.contributor.representativeValencia, Elide
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationYear2010en_US


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    Items included under this collection are theses, dissertations, and project reports submitted as a requirement for completing a graduate degree at UPR-Mayagüez.

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