Resumen

PINA, G. et al. Quality attributes of FHIA hybrids fruit (Musa) on three harvest cycles. Rev. Fac. Agron. [online]. 2006, vol.23, n.4, pp.429-447. ISSN 0378-7818.

As an alternative of Musaceae production tolerant to Sigatoka Negra (Mycosphaerella fijiensis Morelet) fruit of FHIA 01, 02, 03, 17 and 23 varieties of field plants on testing grounds of Centro Nacional de Investigaciones Agropecuarias (CENIAP) Maracay, Venezuela (10º13' N and 67º37 W) has been analyzed. The quality of the physiological and organoleptic maturity was determined for three consecutive production cycles. For the sample, three middle bananas of: the second hand of the first third, half of the mid third and the next to the last hand of last third of the bunch, were selected. The weight of the bananas, density, external and internal length, perimeter, diameter, pulp and peel thickness, color, firmness, starch and carotenoid concentration, total soluble solids (TSS) and pH, were evaluated. The results showed that FHIA 03 (cooking banana) expressed the best fruit quality. FHIA 01 and 02 (dessert banana) presented minor size and weight, and pH that allow a taste lightly acid. FHIA 17 and 23 (dessert banana) presented the minor attributes of appearance, although FHIA 23 could possibly be consumed when peel has green color traces. In organoleptic maturity all the varieties presented soft pulp, weight loss between 10.73% (FHIA 03) and 21.46% (FHIA 23) and carotenoid concentration in the peel between 20 mg.100g^-1 (FHIA 17) and 54 mg.100g^-1 (FHIA 03).

Palabras clave : Banana; quality; ripening; FHIA varieties..