Cera De Carnaúba E Própolis Na Conservação Pós-Colheita De Frutos De Juazeiro Em Condição Refrigerada

Revestimentos comestíveis na conservação pós-colheita da laranja ‘Natal CNPMF 112’

“…The maturity index of fruit treated with carnauba wax and propolis aqueous extract increased quadratically up to 16.4 and 19.0 days of storage, respectively (Figure 4). In research with juazeiro fruit, Ataíde et al (2017) found a similar trend.…”

“…When the treatments with varying coatings of 'Natal CNPMF 112' orange were tested as a function of refrigerated storage duration, it was found that the titratable acidity of the fruit of the control treatment rose linearly (Figure 3). The authors Ataíde et al (2017) obtained the rise in acidity seen in that work in a post-harvest investigation with juazeiro fruit, and Passos et al (2014) analyzed it in an experiment with oranges. Santos et al (2015) discovered different findings in an experiment with avocado employing edible coatings, with mean titratable acidity dropping linearly.…”

“…Pereira et al (2014) discovered a similar outcome when applying carnauba wax on 'Valencia Delta' oranges, with a fruit mass loss of 14% after 28 days of storage. Ataíde et al (2017) found that utilizing aqueous propolis in juazeiro fruit resulted in better weight reduction than treatments with alcoholic propolis and carnauba wax. Santos et al (2015) observed lesser mass loss of avocado fruit when using carnauba wax, but greater fruit conservation when using both carnauba wax and alcoholic propolis (30%).…”