Propolis extract in postharvest conservation Solo papaya cv. 'Golden'
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/23426 |
Resumo: | The high perishability of papaya (Carica papaya L.) reduces its lifespan as well as limits marketing. Coating the fruits is an alternative to aid food preservation. We aimed to evaluate the effects of coating propolis extract on the physicochemical characteristics of papaya stored at room temperature. Solo papayas cv. 'Golden' were randomly divided into five postharvest treatment groups, three forms of dip-coating (70% alcohol, hydroalcoholic extract of propolis to 2.5%, and hydroalcoholic extract of propolis to 5%) and two controls (one uncoated and one with refrigerated uncoated fruits). The weight loss, firmness, soluble solids (SS), titratable acidity (TA), SS/TA, and hydrogen potential (pH) were evaluated at the intervals of 4 days every 12th storage day. Sensory analysis was performed on the 4th day of storage of papayas and evaluated by untrained through the acceptance testing. Treatments “refrigerated”, “propolis 2.5%”, and “5% propolis” presented with the lowest weight loss. The firmness level for treatment propolis 5% was superior to that of control, alcohol, and 2.5% propolis treatments. The SS was greater for propolis 5% treatment, which only differed from the alcohol treatment. The TA and SS/TA did not vary with the treatments, but with the storage time. The pH of refrigerated papaya showed significant differences in relation to other treatments. The fruits subjected to refrigerated treatment presented with chilling injury. Papayas coated with propolis extract showed sensory acceptability similar to that in other treatments on the 4th day of storage. The coating of propolis extract is a promising alternative for the control of weight loss and for the maintenance of firmness in Solo papaya cv. 'Golden'. |
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Propolis extract in postharvest conservation Solo papaya cv. 'Golden'Extrato de própolis na conservação pós-colheita de mamão Solo cv. ‘Golden’Carica papaya L.CoatingPropolisStorage.Carica papaya L.RevestimentoPrópolisArmazenamento.The high perishability of papaya (Carica papaya L.) reduces its lifespan as well as limits marketing. Coating the fruits is an alternative to aid food preservation. We aimed to evaluate the effects of coating propolis extract on the physicochemical characteristics of papaya stored at room temperature. Solo papayas cv. 'Golden' were randomly divided into five postharvest treatment groups, three forms of dip-coating (70% alcohol, hydroalcoholic extract of propolis to 2.5%, and hydroalcoholic extract of propolis to 5%) and two controls (one uncoated and one with refrigerated uncoated fruits). The weight loss, firmness, soluble solids (SS), titratable acidity (TA), SS/TA, and hydrogen potential (pH) were evaluated at the intervals of 4 days every 12th storage day. Sensory analysis was performed on the 4th day of storage of papayas and evaluated by untrained through the acceptance testing. Treatments “refrigerated”, “propolis 2.5%”, and “5% propolis” presented with the lowest weight loss. The firmness level for treatment propolis 5% was superior to that of control, alcohol, and 2.5% propolis treatments. The SS was greater for propolis 5% treatment, which only differed from the alcohol treatment. The TA and SS/TA did not vary with the treatments, but with the storage time. The pH of refrigerated papaya showed significant differences in relation to other treatments. The fruits subjected to refrigerated treatment presented with chilling injury. Papayas coated with propolis extract showed sensory acceptability similar to that in other treatments on the 4th day of storage. The coating of propolis extract is a promising alternative for the control of weight loss and for the maintenance of firmness in Solo papaya cv. 'Golden'.A alta perecibilidade do mamão (Carica papaya L.) reduz sua vida útil limitando sua comercialização. Os revestimentos são uma das alternativas para auxiliar na conservação de alimentos. Objetivou-se avaliar os efeitos do revestimento com extrato de própolis nas características físico-químicas do mamão, armazenado sob temperatura ambiente. Mamões Solo cv. ‘Golden’ foram selecionados e divididos aleatoriamente em cinco tratamentos pós-colheita, sendo três formas de revestimento por imersão (“álcool 70%”, “extrato hidroalcoólico de própolis a 2,5%”, “extrato hidroalcoólico de própolis a 5%”) e dois controles (um sem revestimento e outro em que os frutos não foram revestidos e mantidos sob refrigeração). As variáveis 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), foram avaliadas em intervalos de 4 dias por 12 dias de armazenamento. Realizou-se análise sensorial no quarto dia de armazenamento dos mamões, avaliados por provadores não treinados através do teste de aceitação. Os tratamentos pós-colheita “refrigerado”, “própolis 2,5%” e “própolis 5%” propiciaram menor perda de massa. A firmeza da polpa para o tratamento pós-colheita “própolis 5%” apresentou-se superior aos tratamentos pós-colheita “controle”, “álcool” e “própolis 2,5%”. O teor de SST foi maior para o tratamento pós-colheita “própolis 5%”, que diferiu somente do tratamento pós-colheita “álcool”. A AT e a relação SS/AT não variaram com os tratamentos pós-colheita, variando somente com o tempo de armazenamento. O pH dos mamões refrigerados apresentaram diferenças significativas em relação aos demais tratamentos pós-colheita. Os frutos do tratamento “refrigerado” apresentaram injúria pelo frio. Mamões revestidos com extrato de própolis apresentaram aceitação sensorial semelhantes aos demais tratamentos pós-colheita no quarto dia de armazenamento. O revestimento de extrato de própolis pode ser uma alternativa promissora no controle da perda de massa e manutenção da firmeza da polpa em mamão Solo cv. ‘Golden’.UEL2016-12-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2342610.5433/1679-0359.2016v37n6p4039Semina: Ciências Agrárias; Vol. 37 No. 6 (2016); 4039-4050Semina: Ciências Agrárias; v. 37 n. 6 (2016); 4039-40501679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/23426/20057http://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessPassos, Flávia ReginaMendes, Fabrícia QueirozPinto, Marina de Carvalho EufrásioAraújo, Emiliane AndradeCarvalho, André Mundstock Xavier de2022-11-29T15:46:53Zoai:ojs.pkp.sfu.ca:article/23426Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-11-29T15:46:53Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Propolis extract in postharvest conservation Solo papaya cv. 'Golden' Extrato de própolis na conservação pós-colheita de mamão Solo cv. ‘Golden’ |
title |
Propolis extract in postharvest conservation Solo papaya cv. 'Golden' |
spellingShingle |
Propolis extract in postharvest conservation Solo papaya cv. 'Golden' Passos, Flávia Regina Carica papaya L. Coating Propolis Storage. Carica papaya L. Revestimento Própolis Armazenamento. |
title_short |
Propolis extract in postharvest conservation Solo papaya cv. 'Golden' |
title_full |
Propolis extract in postharvest conservation Solo papaya cv. 'Golden' |
title_fullStr |
Propolis extract in postharvest conservation Solo papaya cv. 'Golden' |
title_full_unstemmed |
Propolis extract in postharvest conservation Solo papaya cv. 'Golden' |
title_sort |
Propolis extract in postharvest conservation Solo papaya cv. 'Golden' |
author |
Passos, Flávia Regina |
author_facet |
Passos, Flávia Regina Mendes, Fabrícia Queiroz Pinto, Marina de Carvalho Eufrásio Araújo, Emiliane Andrade Carvalho, André Mundstock Xavier de |
author_role |
author |
author2 |
Mendes, Fabrícia Queiroz Pinto, Marina de Carvalho Eufrásio Araújo, Emiliane Andrade Carvalho, André Mundstock Xavier de |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Passos, Flávia Regina Mendes, Fabrícia Queiroz Pinto, Marina de Carvalho Eufrásio Araújo, Emiliane Andrade Carvalho, André Mundstock Xavier de |
dc.subject.por.fl_str_mv |
Carica papaya L. Coating Propolis Storage. Carica papaya L. Revestimento Própolis Armazenamento. |
topic |
Carica papaya L. Coating Propolis Storage. Carica papaya L. Revestimento Própolis Armazenamento. |
description |
The high perishability of papaya (Carica papaya L.) reduces its lifespan as well as limits marketing. Coating the fruits is an alternative to aid food preservation. We aimed to evaluate the effects of coating propolis extract on the physicochemical characteristics of papaya stored at room temperature. Solo papayas cv. 'Golden' were randomly divided into five postharvest treatment groups, three forms of dip-coating (70% alcohol, hydroalcoholic extract of propolis to 2.5%, and hydroalcoholic extract of propolis to 5%) and two controls (one uncoated and one with refrigerated uncoated fruits). The weight loss, firmness, soluble solids (SS), titratable acidity (TA), SS/TA, and hydrogen potential (pH) were evaluated at the intervals of 4 days every 12th storage day. Sensory analysis was performed on the 4th day of storage of papayas and evaluated by untrained through the acceptance testing. Treatments “refrigerated”, “propolis 2.5%”, and “5% propolis” presented with the lowest weight loss. The firmness level for treatment propolis 5% was superior to that of control, alcohol, and 2.5% propolis treatments. The SS was greater for propolis 5% treatment, which only differed from the alcohol treatment. The TA and SS/TA did not vary with the treatments, but with the storage time. The pH of refrigerated papaya showed significant differences in relation to other treatments. The fruits subjected to refrigerated treatment presented with chilling injury. Papayas coated with propolis extract showed sensory acceptability similar to that in other treatments on the 4th day of storage. The coating of propolis extract is a promising alternative for the control of weight loss and for the maintenance of firmness in Solo papaya cv. 'Golden'. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-12-14 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/23426 10.5433/1679-0359.2016v37n6p4039 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/23426 |
identifier_str_mv |
10.5433/1679-0359.2016v37n6p4039 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/23426/20057 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 37 No. 6 (2016); 4039-4050 Semina: Ciências Agrárias; v. 37 n. 6 (2016); 4039-4050 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306075032256512 |