Quality of dried banana produced from three cultivars 'Prata-Anã', 'FHIA-18'and 'BRS Platina' under different irrigation levels

This study aimed to evaluate the influence of different levels of irrigation on the quality parameters involved in the dried-bananas production from 3 different cultivars. The experimental design was a completely randomized factorial 3 x 3, with three genotypes of bananas (Prata-Anã, FHIA-18 and BRS Platina) produced in the semi-arid region of Minas Gerais.) and three irrigation levels (50, 75 and 100% of crop evapotranspiration - ETC), with three replications. For the processing purpose, the fruits were selected at the maturity stage 6. Then they sanitized in hypochlorite of sodium solution at 100 mg L-1, peeled and dehydrated through the drying convective method with hot air, in dryer with forced air, in dryer with forced air circulation at 65ºC for 24 hours. The dried bananas were evaluated according to the following physical and chemical aspects: moisture, length, diameter, firmness, color (brightness, chroma and ºHue), soluble solids and titratable acidity, and sensory characteristics: purchase intention and acceptance. The humidity, length, diameter, firmness, color and acidity of dried bananas were influenced by the different studied irrigation levels. In the sensory evaluation, the best result regarding appearance, color, texture and flavor requirements was observed in banana processed from 'Prata-Anã' irrigated with the total level of water (100%). The dried banana processed from 'BRS Platina' was the least accepted in the sensory tests.