Edible coatings based on red propolis, the microbiological evaluation of banana prata anã

International Journal of Development Research

Volume: 
08
Article ID: 
13395
4 pages
Research Article

Edible coatings based on red propolis, the microbiological evaluation of banana prata anã

Dayanne Kelly Pereira Abreu, Maria do Socorro Araújo Rodrigues, Alfredina dos Santos Araújo, Moisés Sesion de Medeiros Neto, Rafael Rocha de Lima, Geórgia Luiza Cunha, Pedro Victor Crescênio de Freitas, Amanda Arielle Rodrigues Diniz, Yaroslávia Ferreira Paiva and Plínio Tércio Medeiros de Azevedo

Abstract: 

The banana, monocotiledônea belongs to the order Scitaminales, family Musaceae, subfamily Musoideae, genus Musa. Propolis is a resinous substance produced by bees through the collection of secondary metabolites of flora and its complex chemical composition and varied. Because of the fruit in natura are highly perishable, post-harvest losses represent a major problem, which can be minimized with the use of new methodologies in the harvest of fruits. Before this, this research aimed to develop and evaluate the behavior of coatings in different concentrations of red propolis applied in banana Prataanã. Fruits were acquired in local commerce of the city of Pombal-PB, sanitized and sanitized and after dried, it was applied coatings. The bananas stored at 7ºC temperature showed better results in relation to conservation and life, in relation to the temperature of 30ºC. It was observed that before the results obtained for microbiological analyzes, the fruits of banana Prata were fit for consumption during the entire period of storage of samples, in both temperatures (7ºC and 30ºC), demonstrating that the use of edible coatings based on red propolis coupled to a process of sanitization, is a viable alternative for the conservation of banana Prataanã.

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