Propolis and vegetable wax in the conservation of Hass avocado

Authors

  • Érica Regina Daiuto Universidade Estadual Paulista Julio de Mesquita Filho
  • Philipp Herbest Minarelli Universidade Estadual Paulista Julio de Mesquita Filho
  • Rogério Lopes Vieites Universidade Estadual Paulista Julio de Mesquita Filho
  • Ricardo de Oliveira Orsi Universidade Estadual Paulista Julio de Mesquita Filho

DOI:

https://doi.org/10.5433/1679-0359.2012v33n4p1463

Keywords:

Persea americana Mill., Refrigeration, Modified atmosphere, Firmness, Postharvest.

Abstract

The aim of this work was to evaluate the quality of Hass avocado submitted to application of propolis and vegetable wax. The selected fruits were submitted to the treatments (1) without wax and without propolis, (2) with vegetable wax, (3) propolis alcoholic extract 100%, (4) wax and etanol 70%, (5) propolis alcoholic extract 2% and wax, (6) propolis alcoholic extract 4% and wax, (7) propolis alcoholic extract 6% and wax, (8) propolis alcoholic extract 8% and wax, and (9) propolis alcoholic extract 10% and wax. The fruits were maintained under refrigeration (10 ± 1 ºC and 90 ± 5% relative humidity), being appraised every three days for 15 days and more 3 days of commercialization simulation at room temperature (23± 1 ºC and 18% relative humidity).The evaluation parameters were the weight loss, respiratory activity, pH, firmness, tritable acidity (AT), soluble solids (SS), and ratio. The results of weigth loss, respiratory activity and firmness were the most significant to show the difference among the treatments. ‘Hass’ avocado fruits submitted the application of propolis associated the vegetable wax present smaller weight loss, CO2 production and firmness in relation to the control fruits. The fruits of the treatment with propolis alcoholic extract 2% and wax presented the most promising results.

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Author Biographies

Érica Regina Daiuto, Universidade Estadual Paulista Julio de Mesquita Filho

Pós doutoranda no curso de Horticultura na Faculdade de Ciências Agronômicas da Universidade Estadual Paulista “Julio de Mesquita Filho”, UNESP, Botucatu, SP.

Philipp Herbest Minarelli, Universidade Estadual Paulista Julio de Mesquita Filho

Discente de graduação no curso de Engenharia Agronômica na UNESP, Botucatu, SP.

Rogério Lopes Vieites, Universidade Estadual Paulista Julio de Mesquita Filho

Prof. Titular do Deptº de Gestão e Tecnologia de Alimentos, UNESP, Botucatu, SP.

Ricardo de Oliveira Orsi, Universidade Estadual Paulista Julio de Mesquita Filho

Prof. Dr. do Deptº de Produção Animal na UNESP, Botucatu, SP.

Published

2012-08-28

How to Cite

Daiuto, Érica R., Minarelli, P. H., Vieites, R. L., & Orsi, R. de O. (2012). Propolis and vegetable wax in the conservation of Hass avocado. Semina: Ciências Agrárias, 33(4), 1463–1474. https://doi.org/10.5433/1679-0359.2012v33n4p1463

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