Edible coatings based on red propolis, the microbiological evaluation of banana prata anã
International Journal of Development Research
Edible coatings based on red propolis, the microbiological evaluation of banana prata anã
Received 21st March, 2018; Received in revised form 19th April, 2018; Accepted 03rd May, 2018; Published online 28th June, 2018
Copyright © 2018, Dayanne Kelly Pereira Abreu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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.