Propolis Extract in Postharvest Conservation Banana ' Prata'

Abstract

-In the present work were evaluated the effects of propolis coatings of various botanical sources on quality traits of bananas cv. Prata (Musa sapientum L.) stored at room temperature. ´Prata´ bananas were selected and submitted to five postharvest treatments: four coatings applied by immersion in propolis extracts at a concentration of 2.5% (w/v) and a control (without coating). Propolis extracts were applied as 1) a wild type aqueous propolis extract, 2) a wild type hydroalcoholic propolis extract, 3) a rosemary green type hydroalcoholic propolis extract and 4) a red type hydroalcoholic propolis extract. The bananas were evaluated at three-day intervals along 12 days for fresh weight losses, flesh firmness, soluble solids (SS), titratable acidity (TA), the ratio SS/TA and pH. Sensory analyses were performed after three and six days of storage by 55 not trained panelists designed for acceptability. At the end of the twelve-day storage period, bananas coated either with the rosemary green hydroalcoholic extract or with the aqueous extract presented lower fresh weight losses in comparison to the bananas of the control treatment. No differences were determined in relation to flesh firmness and along the storage period TA values decreased and pH values increased in bananas of all treatments. SS contents increased towards the end of the storage period that, consequently, contributed to increases in the SS/TA ratio. The most significant increase in SS/TA ratio was determined in bananas coated with the red type hydroalcoholic extract. Taste panelists did not detect significant differences amongst coated and not coated cv. Prata bananas up to six days of storage. Index terms: Musa sp., hydroalcoholic extract, taste panel, fruit acceptability, storage. EXTRATO DE PRÓPOLIS NA CONSERVAÇÃO PÓS-COLHEITA DE BANANA 'PRATA'RESUMO -Este trabalho foi realizado com o objetivo de avaliar os efeitos do revestimento com extrato de própolis de diferentes fontes botânicas sobre as características físico-químicas de banana 'Prata' (Musa sapientum L.), armazenada à temperatura ambiente. Bananas 'Prata' foram selecionadas e submetidas à cinco tratamentos pós-colheita, sendo quatro formas de revestimento por imersão em extrato de própolis de diferentes fontes botânicas com concentração de 2,5% (m/v) ("extrato aquoso de própolis do tipo silvestre", "extrato hidroalcoólico de própolis do tipo silvestre", "extrato hidroalcoólico de própolis do tipo verde alecrim e "extrato hidroalcoólico de própolis do tipo vermelho ") e um controle (sem revestimento). As variáveis avaliadas foram perda de massa, firmeza da polpa, sólidos solúveis (SS), acidez titulável (AT), relação entre sólidos solúveis e acidez titulável (SS/AT) e potencial hidrogeniônico (pH), realizadas em intervalos de 3 dias por 12 dias de armazenamento. Realizou-se a análise sensorial das bananas aos 3 e 6 dias de armazenamento, avaliadas por 55 provadores não treinados através do teste de aceitação. Ao final de 12 dias de armazenamento, os revestimentos de extrato de própo...

Biochemical Composition of Propolis and Its Efficacy in Maintaining Postharvest Storability of Fresh Fruits and Vegetables

“…e hydrophobic composites of propolis extracts, with its high phenolic concentration, are capable of forming a biodegradable barrier on fruit surface which prevents the movement of water and gaseous through the food surface [73,74]. In confirmation of this knowledge, propolis treatment has been reported to reduce weight loss of various foods during storage such as pomegranate [30], mango [55], papaya [52,70,71], banana [72], dragon fruit [73], orange [54,61,74], and cucumber [56]. Such reduction in the weight loss might be explained by the characteristics of propolis about the prevention of transpiration and respiration.…”

“…us, the prevention of the losses of SSC and TA is highly important for keeping the acceptability of the foods by the consumers. e effect of propolis on the fruits' SSC and TA was noted to vary among the fruit species such that no significant influence was reported for the SSC and TA of mango fruits [53], papaya fruits [70], and orange fruits [61], while a positive influence on the prevention of both SSC and TA was noted for pomegranate fruits [30], mango fruits [55], papaya fruits [52], banana fruits [72], dragon fruits [73], orange fruits [54,74], and pomegranate juice [62]. e positive influence of propolis extracts on the SSC levels could be explained by the similar mechanism of weight loss prevention, which is the formation of a semipermeable and biodegradable barrier around the food which suppresses some biochemical reactions, including the most important one: respiration [3,73,80].…”

“…Even though they are not nutrients, they possess numerous bioactive properties and are known to have high antioxidant activity and provide health-protective effects. ey also have significant roles in the plants' defensive system against pests, diseases, or Coating with 2.5% aqueous extract + n/a nu nu n/a n/a n/a + + n/a [70] Papaya Dipping in 1.5% and 2.0% EEP (70% ethanol) + n/a + + n/a n/a n/a + n/a + [52] Papaya Dipping in 2.5% and 5.0% EEP (70% ethanol) + n/a + n/a n/a n/a n/a + + n/a [71] Banana Coating with 2.5% EEP (70% ethanol) + n/a + + n/a n/a n/a + + n/a [72] Dragon fruit Dipping in 0.75% and 1.0% EEP (70% ethanol) + n/a + + n/a + + + n/a n/a [73]…”

“…Textural quality of foods, which is mainly described by firmness, is also important for the consumers' acceptability of the food products. Propolis treatment, as suggested previously, provide a semipermeable and biodegradable film on fruit surface and regulates the movement of gases and water in/out from the food tissues; thus, it maintains cell turgidity and firmness of fruit [52,72,73]. In confirmation of this knowledge, numerous studies reported success about the preventive characteristics of propolis for the fruit firmness, such as in mango fruits [55], papaya fruits [52,70,71], banana fruits [72], dragon fruits [73], orange fruits [74], and sweet cherry [76].…”

“…Visual or sensory acceptability might be accepted as the aggregate of all parameters. In some of the studies, visual and sensory acceptability of the foods was discussed separately, and it was noted that propolis have a high influence on the acceptability of pomegranate fruit [30], mango fruit [53], papaya fruit [70,71], banana fruit [72], orange fruit [61], and cucumber fruit [56]. e application of propolis extracts to fruits and vegetables, either by dipping or coating, enhances the sensory quality and microbial durability of the foods.…”