A coating of chitosan and propolis extract for the postharvest treatment of papaya (Carica papaya L. cv. Hawaiiana)

Propolis is a natural antimicrobial that can be used as a bioadditive in coatings to control fruit quality losses. The effect of two coatings was evaluated, a control (chitosan, 1%) and a treatment (chitosan, 1%; containing propolisethanolic extract, 5%), on the microbiological and physicochemical p...

Full description

Saved in:
Bibliographic Details
Published in:Revista Facultad Nacional de Agronomía, Medellín Medellín, 2015-07, Vol.68 (2), p.7667-7678
Main Authors: Barrera, Elizabeth, Gil, Jesús, Restrepo, Ana, Mosquera, Kelly, Durango, Diego
Format: Article
Language:English
Subjects:
AGRONOMY
Antimicrobial agents
C. gloeosporioides
Chitosan
composition
decay rate
Fatty acids
Food preservation
Food quality
Fruits
postharvest
propolis
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Propolis is a natural antimicrobial that can be used as a bioadditive in coatings to control fruit quality losses. The effect of two coatings was evaluated, a control (chitosan, 1%) and a treatment (chitosan, 1%; containing propolisethanolic extract, 5%), on the microbiological and physicochemical properties of papaya fruits. The chemical profile of the propolis revealed the presence of fatty acids and their esters, carbohydrates, diterpenic acids, and pentacyclic triterpenes. The fruits covered with the treatment demonstrated a reduced deterioration index and infection diameter of the fungus Colletotrichum gloeosporioides, as compared to the control papayas, postponing the appearance of damage by two days. Additionally, the treatment did not significantly affect the physicochemical properties of the papaya, as compared to the control. In conclusion, the coating formulated with propolis exhibited an in situ fungicidal and bactericidal effect without altering the physiological changes of the papaya fruit during storage.
ISSN:0304-2847
2248-7026
2248-7026
DOI:10.15446/rfnam.v68n2.50982