Revestimentos comestíveis a base de própolis vermelha, na conservação de banana prata anã.

Abstract

The banana, monocotyledon belongs to the order Scitaminales, family Musaceae, subfamily Musoideae, genus Musa, covers between 24 and 30 species, from which all cultivars produce parthenocarpic fruits, edible. Propolis is a resinous substance produced by bees through the collection of secondary metabolites of the flora and its chemical composition is complex and varied, leading to this product diverse biological activities as antibacterial, antifungal and antioxidant. Because in natura fruits are highly perishable, postharvest losses are a major problem, which can be minimized with the use of new methodologies in harvesting these fruits. The aim of this research was to elaborate and evaluate the behavior of coatings in different concentrations of red propolis applied in dwarf silver banana, where the main factor was the shelf life of these fruits, comparing the storage times and the application of the appropriate temperature. The fruits were purchased in the local commerce of the city of Pombal-PB, sanitized and sanitized and after drying, the coatings were applied. The bananas stored at 7ºC had better results in relation to the shelf life and the shelf life, compared to the temperature of 30ºC. It was observed that, due to the results obtained for the microbiological analyzes, the silver banana fruits were able to consume during the whole storage period of the samples, at both temperatures (7ºC and 30ºC), demonstrating that the use of edible coatings based on red propolis combined with a hygienization process, is a viable alternative for the conservation of the dwarf silver banana.