SANTOS, V.; http://lattes.cnpq.br/9573845304512255; SANTOS, Vanderleia dos.
Abstract:
This study aims to evaluate the behavior of coatings with the addition of black propolis which is a natural product, aiming to increase the shelf life and delay the maturation period in fruits and vegetables. For the accomplishment of this research the tomato was chosen because it is a vegetable of greater consumption and with great benefits. It is a fruit rich in lycopene, antioxidant substance that fights free radicals, slows down aging among others. And propolis for being a natural product and rich in many constituents such as; Flavonoids, proteins, vitamins (B1, B2, B6, C), sugars, and various minerals among others. This study also seeks to increase the period of conservation, generate consumer and merchant economy, and a new business opportunity for small and large business owners, also ensuring a healthy food, as both propolis and tomato are essential for a healthy diet And biodegradable packaging has much to contribute to our environment. It was used 2 refrigeration temperature (7ºC) and (30ºC) and the main factor is the storage period with and without the coating for a better detail of the storage condition. The results obtained indicate that the samples with 5% black propolis coating obtained higher values in relation to all parameters and temperatures studied. The presence of Salmonella sp. Indicates that the samples were processed under unsatisfactory hygienic-sanitary conditions presenting risks to consumer health. High colonies of Staphylococcus spp and yeast and mold colonies indicate non-efficiency in coatings in the fight against microbial growth.
