Abstract
This study evaluated the physical and chemical characteristics of the papaya ‘Solo’ cv. ‘Golden’ ( Carica papaya L . ) coated with propolis extract drawn from various botanical sources, during storage at room temperature. Papayas underwent three types of dip coating propolis extract, in 2.5% (w v -1 ) concentration (‘aqueous extract’ and ‘hydroalcoholic extract of propolis wild type’, ‘hydroalcoholic extract of the propolis green rosemary’), at ambient temperature and two controls (without coating, one at ‘ambient temperature’ and the other ‘refrigerated’). The variables weight loss, firmness, soluble solids (SS), titratable acidity (TA), maturation index ratio (SS/TA) and hydrogen potential (pH) were evaluated, at three day intervals for twelve storage days. Sensory analyses of the papayas were performed on days three and six of storage, by acceptance testing. Coatings with hydroalcoholic extract of propolis wild type and green rosemary controlled weight loss and firmness in papayas. The coatings showed no effect on the variable SS. Fruit coated with hydroalcoholic extract of rosemary green propolis showed satisfactory results evaluating AT, SS/TA and pH, as well as sensory analysis. Thus, the coating formulated with propolis extract can be used as an alternative to extend the shelf life of papaya fruits.
Highlights
Papaya (Carica papaya L.) of the Caricaceae family, is one of the most popular fruits
‘Golden’ showed significant effects on the postharvest treatments and storage periods (p < 0.05), which were observed in the interaction among the factors (Table 1)
The fruit coated with the hydroalcoholic extract of green rosemary propolis would be unfit for consumption after 12 days, representing an increase of 21% in the postharvest lifetime
Summary
Papaya (Carica papaya L.) of the Caricaceae family, is one of the most popular fruits. As it is a climacteric fruit, rapid maturing of the physiologically ripen fruit occurs after harvest, stimulated by ethylene production and enhanced respiratory rate (Martins, Barbosa, & Resende, 2014), resulting in a storage period of seven to twenty days (El-Ramady, Domokos-Szabolcsy, Abdalla, Taha, & Fári, 2015). The postharvest losses of papaya are caused mainly by mechanical, physiological and pathogenic damage (Madani, Mirshekari, &Yahia, 2015). Extension of the storage period of papaya is possible by minimizing its transpiration and respiration rates (Kader, 2002; Ali, Muhammad, Sijam, & Siddiqui, 2011). Technology, v. 40, e31074, 2018 quality of the fruit, with the advantage of being safer for the consumer and the environment (Mattiuz et al, 2015)
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