PACKAGING SUITABILITY FOR MINIMALLY PROCESSED BANANAS TO EXTEND COMMERCIAL VALIDITY

New technologies have been studieding order to maintain the quality of minimally processed vegetables. The aim of this study was to adapt the storage of minimally processed bananas (Musa sp.) to extend their commercial validity. The fruits were purchased from the local market in the city of Volta Redonda-RJ, standardized for yellow color and absence of mechanical damage. The bananas were sanitized in 2,5% NaOCl solution, peeled and cuted crosswise with 1cm thickness. Then they were immersed or not immersed in an aqueous solution (3,0% citric acid and 2,0% ascorbic acid) for 2 minutes and dried in sieves under air circulating. The fruits were packed in polyethylene containers with and without modified atmosphere, stored at 10ºC. The samples were analyzed by color (L* a* b* system – Minolta CM-5-ID Colorimeter); hardness (digital penetrometer-INSTRUTHERM, PTR-300); soluble solids content (ABBE-Biobrix refractometer); loss of mass, moisture content and pH after 2, 4, 6, 8 and 10 days. Regarding the luminosity (L*) that varies from black (0) to white (100), there was a difference (p <0,05) between treatments ranging from 77,18 to 55,36.The bananas immersed in the acid solution stored without modified atmosphere kept the color stable for 10 days. The parameter a* varies from green (-a*) to red (+ a*). It was observed a significant difference (p<0,05) for the chroma a* values that were between 2.49 and 6.08.Parameter b*, which varies from blue (-b*) to yellow (+ b*), did not differentiate (p>0,05). Considering pH, moisture content, hardness, mass loss and ºbrix, there was no difference between treatments (p>0,05), with mean values of 5,08, 70,79%, 0,95N, 0,36% and 24, respectively. Minimally processed bananas treated with 3,0% citric acid and 2,0% ascorbic acid stored in a non-modified atmosphere with polyethylene package have better efficiency in maintaining their color and their characteristics, evaluated by 10 days.