Efecto de la inmersión en agua caliente sobre la secreción de látex por la corona de gajos recién conformados de frutos de banano

aiming to evaluate the effect of hot water treatment_both temperature and exposure time_on banana latex removal, 2 experiments were carried out using recently-harvested banana fruit (cv. valery, musa aaa subgroup cavendish) of 12 weeks of age (flower to harvest). in the first experiment, 4 water temperatures (25, 35, 45 and 55oc) and 4 immersion times (5, 10, 15 and 20 min) were evaluated; a commercial control (fruit from commercial packing line) was included in the experiment. in the second experiment hot water (45oc) treatments at 2 immersion times (10 and 20 min) were compared with a commercial control and with an absolute control (clusters packaged just after separation from brunch). in both experiments hot water treatments were applied to recently-separated clusters (with fresh latex exudate). hot water treatments did not induce premature onset of ripening during the transit-simulation period (15 days). in the first experiment, treatments at 55oc induced severe peel damage (discoloration and rotting). in general, hot water treatments did not affect firmness (p>0.2685) but affected peel color (p<0.0145) and soluble solids (p<0.0001). treatment at 45oc for 10 min was as effective as the commercial control (20 to 25 min in delatexing circulating-water tanks, followed by healing (alum) and fungicide sprays after removal from the tank), for latex removal; recoveries of latex during transport simulation were similar.