Resumo

BARRERA BELLO, Elizabeth et al. Use of a Coating Formulated with Propolis for Postharvest Handling of Papaya (Carica papaya L. cv. Hawaiian) Fruits. Rev. Fac. Nac. Agron. Medellín [online]. 2012, vol.65, n.1, pp.6497-6506. ISSN 0304-2847.

Abstract. Papaya fruit is known for the nutritional and sensory properties; however, its postharvest shelf life is very short. In recent years, to extend the storage life of this fruit, the use of coatings as a carrier of antimicrobial agents and antioxidants, has been implemented. In this work, the effect of two coatings, commercial wax (control) and commercial wax containing an ethanolic extract of propolis (5% w/v) on the postharvest of papaya (Carica papaya L. cv. Hawaiian) was compared. The fruits were stored at room temperature (28 ± 2 ºC) and a relative humidity between 65 and 70%. The effect of coatings was determined by the deterioration index of the fruit, and the microbial counts (aerobic mesophiles, molds and yeasts). Additionally, during 12 days were evaluated physicochemical properties of the fruits (color, texture, pH, titratable acidity, weight loss and soluble solids). The results showed that the papaya fruits treated with the coating containing the propolis extract presented less deterioration in their appearance and greater inhibition growth of microorganisms during the first 6 days compared with control fruits; moreover, no differences among the coatings in relation to the physicochemical characteristics of the fruit were observed.

Palavras-chave : Edible coatings; fruit shelf life; fruit quality; pathogens.

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