Evaluation Of The Application Of Edible Coating The Base Of Propolis In Guavas Paluma

Coatings from non toxic natural polymers have been signed as a new category for application as edible protectors on fruit and vegetables, especially those processed. With it comes the possibility of using a natural product. The 'Paluma' guavas were processed into slices and subjected to the coatings, being divided into three groups: F1 - Processed Guava slices without coating; F2 - Processed Guava slices with 3% of crude propolis extract; F3 - Goiaba processed into slices with 5% of crude propolis extract. Stored at two temperatures (7 and 30°C) where the microbiological analyzes were performed of coliforms at 35 and 45ºC, Salmonella sp., and filamentous fungi and yeasts, during a period of 0, 3, 9 and 12 days. The extracts of propolis added to coatings obtained better results when compared with control. According to the results obtained showed that the application of propolis extract had a positive effect for the reduction of filamentous fungi and yeasts, where the coating with the addition of 5% propolis extract was that obtained the best results, showing that the increase the concentration of propolis in the coating has expanded its effect reducing the proliferation of these microorganisms during the storage period.