Monitoreo del tiempo en tina de clúster de banano frente a la pudrición de corona

Abstract

Bananas stand out as one of the main export products worldwide. Therefore, it is imperative to improve the quality of this fruit so that it meets the requirements and demands of international markets. The purpose of this research was to evaluate the impact of the time to which banana clusters are subjected in vats, with the objective of increasing latex loss and preventing crown rot during the postharvest process. A completely randomized experimental design was carried out with three treatments, focusing on different cutting ages depending on the property's curbing. The treatments focused on determining the optimal time spent in the vat so that the banana clusters of different ages release the greatest amount, depending on the volume of latex corresponding to each one according to their cutting age. In addition, the phytosanitary status of the crown was evaluated after simulating their journey and subjecting them to controlled atmospheres at 16 ºC. The time required to reach various international markets around the world was used as an indicator, followed by an evaluation using the crown rot index using the Frossard scale. In conclusion, the permanence time of the banana clusters in the vat emerges as a crucial factor for the quality of the final product. Proper time management in the tub decreases the risk of crown rot, preserving plant material and minimizing losses.