Calidad de harina de tres cultivares de banano ("Musa" spp.) resistentes a la enfermedad sigatoka negra en Tabasco

espanolAlgunas variedades cultivadas de banano ( Musa spp.) resistentes a la enfermedad de Sigatoka negra, causada por Mycosphaerella fijiensis Morelet, se han estudiado agronomicamente, pero la adopcion de estas variedades no es efectiva pues son rechazadas para su consumo fresco. Una alternativa para su aprovechamiento es transformarlas en harina. El objetivo de este estudio fue determinar la calidad quimica y microbiologica de la harina de banano de tres cultivares resistentes a esta enfermedad: Yangambi km 5 (AAA), hibrido FHIA-18 (AAAB) y Pisang Awak (ABB). La caracterizacion poscosecha se realizo al racimo y al fruto, y la calidad quimica de los frutos se evaluo en madurez fisiologica. Para obtener harina, los frutos se lavaron con una solucion clorada, la cascara se elimino, se rebanaron, deshidrataron a 60 °C hasta peso constante, se trituraron y tamizaron (tamiz de 212  m; N° 70). En la harina se realizaron analisis quimico proximal y microbiologico. El diseno experimental fue completamente al azar con tres tratamientos (la harina de cada uno de los tres cultivares), todas las evaluaciones se hicieron por triplicado, los resultados se analizaron con el procedimiento GLM y las medias se compararon con la prueba de Tukey (p  0.05). El cultivar Yangambi km5 presento el peso menor de racimo (14.66  2.65 kg), el hibrido FHIA-18 presento el peso mayor de fruto (120.67  11.1 g) y el grosor mayor de cascara (0.33  0.02 cm), y el cultivar Pisang Awak tuvo la relacion mayor pulpa-cascara (2.16  0.24). El fruto del cultivar Pisang Awak presento menor humedad (64.02  0.54 %), mayor materia seca (35.97  0.96 %) y menos solidos solubles totales (0.80  0.17 °Brix); en pH y acidez titulable no hubo diferencias entre los cultivares evaluados. El cultivar Pisang Awak tuvo el rendimiento mayor de harina (35.73  1.24 %), menos proteina (2.79  0.06 %) y extracto etereo mayor (0.67  0.01 %). El hibrido FHIA-18 presento el mayor contenido de proteina (3.53  0.05 %) y de cenizas (2.06  0.16 %). Las caracteristicas en madurez fisiologica del racimo de banano permitieron obtener harina con buenas variables de calidad. EnglishSome cultivated varieties of banana ( Musa spp.) resistant to black Sigatoka disease, caused by Mycosphaerella fijiensis Morelethave been subject to agronomical studies; however, the approval of these varieties is not successful because they are rejected for fresh consumption. An alternative for their use is to transform them into flour. The objective of this study was to determine the chemical and microbiological quality of banana flour from three cultivars resistant to this disease: Yangambi km 5 (AAA), FHIA-18 hybrid (AAAB), and Pisang Awak (ABB). The bunch and the fruit were characterized during the postharvest stage, and the chemical quality of the fruits was evaluated when the fruit reached its physiological maturity. In order to make flour, the bananas were washed with a chlorine solution, the peel was removed, the fruits were sliced, dehydrated at 60 °C until a constant weight was achieved, crushed, and sieved using a No. 70 sieve (212  m). The flour was subject to proximate chemical and microbiological analysis. The experimental design was fully randomized with three treatments (the flour from each one of the three cultivars), all the evaluations were done in triplicate, the results were analyzed using the GLM procedure, and the means were compared using the Tukey test (p  0.05). The Yangambi km 5 cultivar had the lightest bunches (14.66  2.65 kg); the FHIA-18 hybrid presented the heaviest fruits (120.67  11.1 g) and the thickest peels (0.33  0.02 cm); and the Pisang Awak cultivar had the highest pulp-shell ratio (2.16  0.24). The fruit of the Pisang Awak cultivar presented less moisture (64.02  0.54 %), more dry matter (35.97  0.96 %), and less total soluble solids (0.80  0.17 °Brix); the evaluated cultivars showed no differences in pH and titratable acidity. The Pisang Awak cultivar had the highest flour yield (35.73  1.24 %), less protein (2.79  0.06 %), and higher ethereal extract (0.67  0.01 %). The FHIA-18 hybrid had the highest protein (3.53  0.05 %) and ash content (2.06  0.16 %). The characteristics in physiological maturity of bananas bunches allowed to obtain flour with good quality variables.