Post-harvest banana conservation strategies with salicylic acid and Trichoderma harzianum

Authors

  • Brencarla de Medeiros Lima Post Graduate Program in Food Technology, Universidade Estadual de Campinas, Campinas, SP, Brazil https://orcid.org/0000-0003-4159-2949
  • Pedro Dantas Fernandes Post Graduate Program in Agricultural Engineering, Universidade Federal de Campina Grande, Campina Grande, PB, Brazil https://orcid.org/0000-0001-5070-1030
  • Lauriane Almeida dos Anjos Soares Academic Unit of Agricultural Sciences, Center for Science and Agrifood Technology, Universidade Federal de Campina Grande, Pombal, PB, Brazil https://orcid.org/0000-0002-7689-9628
  • Valéria Fernandes de Oliveira Sousa Agronomic Engineering Department of the Backlands, Universidade Federal de Sergipe, Nossa Senhora da Glória, SE, Brazil https://orcid.org/0000-0002-6124-0898
  • Geovani Soares de Lima Agronomic Engineering Department of the Backlands, Universidade Federal de Sergipe, Nossa Senhora da Glória, SE, Brazil https://orcid.org/0000-0001-9960-1858
  • Cícero Jardel Praça de Souza Agronomic Engineering Department of the Backlands, Universidade Federal de Sergipe, Nossa Senhora da Glória, SE, Brazil https://orcid.org/0009-0005-5809-0218
  • Francisco Jean da Silva Paiva Agronomic Engineering Department of the Backlands, Universidade Federal de Sergipe, Nossa Senhora da Glória, SE, Brazil https://orcid.org/0000-0001-7603-4782
  • Rafaela Aparecida Frazão Torres Academic Unit of Agricultural Sciences, Center for Science and Agrifood Technology, Universidade Federal de Campina Grande, Pombal, PB, Brazil https://orcid.org/0000-0001-5266-5811

DOI:

https://doi.org/10.1590/1983-21252025v3814018rc

Keywords:

Musa spp.. Coating. Physical-chemical characterization. Shelf life.

Abstract

Bananas are a food of great global importance, playing an essential role in food security, economy and nutrition. However, they are highly perishable fruits, subject to significant post-harvest losses, making it necessary to use post-harvest technologies to enable the processing, storage, transportation and distribution of the fruits, while preserving their quality and safety, reducing economic losses. In this context, the objective of this study was to evaluate the post-harvest quality of bananas coated with different concentrations of salicylic acid and Trichoderma harzianum. The design used was completely randomized, consisting of two experiments, the first with six concentrations of salicylic acid (0; 0.5; 1.5; 3.0; 4.5 and 6.0 mM) and the second with five concentrations of Trichoderma harzianum (0; 0.5; 1.0; 1.5 and 2.0 mL L-1), with three replicates and each experimental plot consisting of a cluster containing three fruits. The quality of banana fruits varies according to the concentration of salicylic acid. The use of coatings with Trichoderma harzianum at concentrations of 1.0 and 2.0 mL L-1 and with salicylic acid at concentrations of 3.0 and 6.0 mM L-1 delays fruit ripening, maintaining firmness and a greener color. Bananas cv. Nanicão coated with salicylic acid at a concentration of 1.5 mM have lower acidity, sugar content and a higher quantity of flavonoids, antioxidants, in addition to being firmer. Coating with Trichoderma harzianum at a concentration of 2.0 mL L-1 promotes higher levels of flavonoids, anthocyanins, pH and firmness of banana fruits.

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Published

06-10-2025

Issue

Vol. 38 (2025)

Section

Scientific Article

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