Effect of Starch And Propolis Films On Post-Harvest Conservation of Tommy Atkins Mango

Objective: Develop protective films of cornstarch incorporated with propolis extract to preserve Tommy Atkins mango post-harvest. Method: The fruits were immersed in eight coatings of different proportions of starch and propolis extract and stored for evaluation every 3 days for 15 days, at the Laboratory of Teaching and Research in Food Analysis of the University of Pernambuco, Petrolina Campus. To evaluate their quality, the following were determined: mass loss, pulp firmness, pH, titratable acidity, soluble solids, SST/ATT ratio, determination of ascorbic acid, moisture, and characteristics of skin color and appearance. The results were analyzed using Jamovi software. Results and Discussion: Pronounced effects were observed on firmness, weight loss, soluble solids, moisture, skin color and appearance. However, analyses of pH, total acidity and vitamin C showed no significant difference in the preservation of the quality of the mangoes. Furthermore, the treatment that best preserved the physical-chemical and sensory characteristics of the fruits was 5% starch added to 2.5% propolis extract, followed by coating with only 5% starch. Research Implications: The implications highlighted are discussed in food technology, covering solutions for sustainable agriculture, food conservation with the potential to provide food security, objectives present in the 2030 agenda. Originality: This study has an innovative approach. Its relevance is proven by the functionality of the film, which gives the fruit better quality, in addition to providing an economic, social and cultural impact for the region, benefiting the farmer, the domestic and foreign markets and the consumer.