Revestimento comestível a base de extrato de própolis em goiabas paluma.

Abstract

The use of coatings in the conservation of fruits and vegetables post-harvest, has been used as an emerging technology and of great potential. Propolis is synthesized by bees, whose raw material is resinous substances collected from plants. Guava is one of the most complete and balanced fruits with regard to nutritional value. With this, several searches have been carried out, trying to increase their storage time. The objective of this study was to elaborate and evaluate the effects of the application of edible coatings based on propolis extract, in two concentrations, in the conservation of Paluma guava (Psidium guajava L.). All the processing was done adopting good manufacturing practices. Tests were carried out to determine the performance of the coating made with propolis. With the application of the coatings, the guavas acquired good appearance and a reddish-shiny appearance. The coatings were able to be applied to the fruits, since according to the microbiological analyzes carried out, both formulations showed no contamination. It was observed that in guava samples containing propolis coating and these associated with temperature, there was interference in the development of the group of coliform microorganisms. The fruits coated and cooled, where the addition of 3 and 5% of propolis extract gave, at the end of the storage period, higher soluble solids contents. From the analysis of variance, for minimally processed guavas stored at 7ºC, it was verified that there was a significant interaction between the coating factors and the storage time for the pH, as well as the titratable acidity, soluble solids and flavonoids, by the F test a 5% probability.