Resumen

ARRIETA, Abelardo Javier; BAQUERO, Ubaldo Miguel  y  BARRERA, José Luis. Physical-chemical characterisation of ‘Papocho’ plantain (Musa ABB Simmonds) maturing. Agron. colomb. [online]. 2006, vol.24, n.1, pp.48-53. ISSN 0120-9965.

This research was carried out in the municipality of Corozal (Sucre) in Las Llanadas settlement, having 75% average humidity, 1,200 mm annual average rainfall and 27 °C average temperature, ecologically corresponding to the denomination of Tropical Dry Forest. The research was carried out in the Sucre department during the last six months of 2005 to determine the physical-chemical characteristics of papocho (Musa ABB Simmons) during different stages of maturing. A completely random design was used, having four treatments and three repetitions where the treatments to be evaluated were different cluster cutting times (eighth, ninth, tenth and eleventh weeks after the bunch formed). Three clusters were harvested per treatment and stored at room temperature (24 °C and 85% relative humidity) where they continued their natural maturing. The results revealed that the optimal time for cutting a “papocho” cluster is the ninth week after the bunch has formed, having a 21-day maturing period. Physical-chemical characterisation generally showed that there were appreciable differences between the fruit from each treatment regarding length, thickness, sugar content and pH, such differences being maintained during maturing.

Palabras clave : fruit; quality; post-harvest; Brix degrees.

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