Fernando César Akira Urbano Matsuura

Marketing de banana: preferências do consumidor quanto aos atributos de qualidade dos frutos

O Brasil produz aproximadamente seis milhoes de toneladas por ano de banana (Musa spp.), com consumo medio da ordem de 35 kg/ habitante / ano. A aceitacao da banana deve-se, principalmente, a seus aspectos sensoriais, valor nutricional e conveniencia. A identificacao das necessidades e desejos dos clientes consiste em uma atividade critica do marketing. O objetivo deste trabalho foi o de pesquisar as preferencias do consumidor de um mercado local (municipio de Cruz das Almas - Estado da Bahia) considerando os atributos de qualidade dos frutos frescos de banana madura. A metodologia utilizada foi a da pesquisa descritiva por metodo estatistico. Os dados foram coletados por questionario, na forma de entrevista pessoal com 400 pessoas. Os atributos de qualidade (variaveis) questionados e avaliados foram relacionados com a aparencia, cor, textura, aroma, sabor e vida util esperada dos frutos de banana. De acordo com a preferencia dos consumidores entrevistados, o fruto de banana maduro ideal deve apresentar caracteristicas como: penca contendo 10 a 12 dedos (frutos), dedos de tamanho medio ou grande, diâmetro medio, quina presente, ausencia de pintas pretas na casca, cor da polpa amarelo-clara ou media, textura firme, aroma e sabor de intensidade media, mediamente doce e vida util de 7 a 10 dias em condicao ambiente. O sabor, vida util e aparencia dos frutos de banana sao considerados os mais importantes atributos na escolha ou compra da banana, segundo os consumidores entrevistados.

Evaluation of acerola juice additions to pineapple juice for a high vitamin C blend

The objective of this study was to enrich in vitamin C the integral pasteurized pineapple juice (PJ), by addition of different amounts of integral pasteurized acerola juice ¾ AJ (5,10,15 and 20 %), to get a blend of these juices and a final product with the same sensorial characteristics as the PJ. The sources used were commercial pulps. Sensorial evaluation was carried out for colour, odour, consistence and flavour attributes, by using the multiple comparison test. Physical-chemical analyses of vitamin C (ascorbic acid), total soluble solids, pH and total titrable acidity were also done. The results of the sensorial analyses showed no significant difference (p>0,05) between the PJ (pattern) and its blends with AJ at 5 and 10%, for all attributes tested. The addition of AJ at 10% resulted in final product with about five times the vitamin C content of PJ.

Qualidade sensorial de frutos de híbridos de bananeira cultivar Pacovan

This work aimed to evaluate the sensory acceptance of PV03-44 and PV03-76 hybrids obtained from the Pacovan cultivar, selected at Embrapa Cassava and Tropical Fruit Crops. The odor, flavor, texture and color attributes were evaluated, using the acceptance test (9-point hedonic scale). Fruit samples were evaluated as 1.5 cm thick slices. Analyses of pH, total soluble solids, total titratable acidity, total and reducing sugars and starch contents were carried out. The fruits showed values from 4.3 to 4.5 for pH, 22.2 to 27.4% for total soluble solids, 0.53 to 0.64% for total titratable acidity, 15.0 to 24.3% for total sugars, 10.7 to 12.4% for reducing sugars, and 2.1 to 3.2% for starch content. The results of sensorial analyses of the Pacovan cultivar showed higher values for flavor, texture and color (7.0, 6.8 and 7.8, respectively). The PV03-76 and PV03-44 hybrids presented similar results, which were lower than the Pacovan cultivar for flavor and color attributes. The fruits of the hybrids studied have regular sensorial acceptance, except for the color.

AVALIAÇÕES FÍSICO-QUÍMICAS EM FRUTOS DE DIFERENTES GENÓTIPOS DE ACEROLA (MALPIGHIA PUNICIFOLIA L.)

The objective of this work was to evaluate chemical and physicochemical characteristics of fruits of 12 west indian cherry (Malpighia punicifolia L.) genotypes undergoing a selection process at Embrapa Cassava and Fruit Crops, aiming to identify those with high vitamin C content and total soluble solids (TSS)/total titratable acidity (TTA) ratio. Fruits were harvested at the half mature stage in the September/October harvest, in 1997 and 1998. The results showed values ranging from 835 to 1,820 mg of ascorbic acid per 100 g of pulp, 6.0 to 11.6% for the TSS, 0.69 to 1.65% for the TTA, 4,24 to 11,59 for the TSS/TTA ratio and 3.08 to 3.57 for the pH. Among the genotypes studied, CMF022 and CMF019 presented the highest vitamin C content and the lowest TSS/TTA ratio, whereas CMF015, CMF008 and CMF010 had the highest TSS/TTA ratio, in 1997 and 1998.

Avaliação de banana-passa obtida de frutos de diferentes genótipos de bananeira

Industrialization can be a good option for using production surplus and fruits with poor appearance for in natura consumption, because of its capacity to extend shelf life and to aggregate value to the product. Fruits from different banana (Musa spp.) varieties obtained from breeding programs may have differentiated characteristics regarding their adaptation to a certain fruit processing. The objective of this work was to evaluate the dehydrated banana product obtained from fruits of different genotypes. The genotypes used were: Caipira; Nanica; Pacovan and its hybrids PV03-44 and PV03-76; Prata Ana and its hybrids FHIA-18, Pioneira and Prata Grauda. Antioxidant treatments were ascorbic acid (0.25%), citric acid (0.30%); and osmotic dehydration treatment was sucrose (40%, at 70°C). Dehydration was completed in a dryer with forced air circulation. Products obtained were appraised for physical, physico-chemical, chemical and sensory aspects. The highest yield was obtained with Pacovan. Dehydrated bananas produced by the genotypes studied had good sensory acceptance, with means higher than 6 for the following attributes: appearance, color, aroma, flavor and texture. Pioneira was the genotype with highest sensory acceptance.

Genótipos melhorados de mamão (Carica papaya L.): avaliação tecnológica dos frutos na forma de sorvete

The objective of the present work was to evaluate as an alternative of consumption the ice-cream of five selective papaya genotypes (CMF012, CMF020, CMF023, CMF031, CMF047) obtained from the Active Germplasm Bank for Papaya at Embrapa Cassava and Fruit Crops, located in Cruz das Almas, Bahia State, Brazil. These genotypes were identified at before studies because they showed atractive colour, good flavour and highter soluble solid (oBrix). Sensory analyses of the ice-creams were carried out using affective tests (9 point hedonic scale) for the attributes of overall appearance, colour, odour, flavour and texture. The following physico-chemical determinations were carried out: pH, total titrable acidity, soluble solid (oBrix), ratio, vitamin C, total solid, ash, protein, lipid, total sugars, reducing and non-reducing sugars.The sensory and physico-chemical data were submitted to an analysis of variation, followed the Tukey test. The ice creams showed higher scores for all of attributes. The genotypes CMF020 and CMF031 were preferred in terms of flavour. The judges didn!t indicate preference among the products in terms of overall appearance, colour and texture, so the less atractive genotypes for the fresh fruit market, could be utilized for the industry to make ice cream. They are a nutritive dessert, because they showed enough carbohydrates, vitamin C and protein contents. This study showed that the papaya ice cream is an excellent alternative of consumption.