Aplicación de un recubrimiento a base de propóleo para el manejo post - cosecha de uvilla (Physalis peruviana l.).

Abstract

This research focused on applying a different-levels propolis ethanolic extract (0.5; 1; 1.5 and 2%), coating to the post-harvest of gooseberry and analyze its incidence on the physical- chemical characteristics (pH, acidity, texture), sensory (color, smell, flavor), microbiological (mold and yeast) and shelf life compared to a control, stored at room temperature for a period of 21 days. The study was carried out in laboratories of Food Processing and Food Microbiology of the Faculty of Animal Sciences of the Higher Polytechnic School of Chimborazo. In the first stage, the ethanolic extract of propolis was obtained and in a second stage the coating was applied. The results were examined using the analysis of variance (ADEVA) and separation of means according to Tukey with a probability less than 0.05. The physicochemical analyzes showed that with the addition of 1.5% and 2% of extract in the coating on day 21, a pH of 4.03 and 4.02 was obtained; and an acidity of 1.69% and 1.73%; for the total soluble solids values of 15.02 and 15.07 degrees brix were reported and in the texture values of 0.53 and 0.87 Kg / f were recorded; these values meant significant differences with the control for most cases. Microbiological analyzes in the treatment with 2% extract reported the absence of molds and yeasts throughout the storage period. In the sensory analysis, 78% of the panelists gave an excellent rating to the gooseberry treated with 2% extract. The cost - benefit showed a return of $ 1.06 on the 2% treatment. It is concluded that the gooseberry maintained their physical - chemical, microbiological and sensory characteristics within the acceptance parameters with a 2% coating.