Propólis e Conservação de frutos: um valor acrescentado (parte II) - Bibliografia
Texto por: Leonor Pereira1 Ana Beatriz Carneiro1 Lucas Falcão1 , Ana Cunha1, 2 Cristina Almeida-Aguiar1, 2
1 Departamento de Biologia, Escola de Ciências, Universidade do Minho
2 CBMA – Centro de Biologia Molecular e Ambiental, Universidade do Minho
As doenças causadas por fitopatógenos e o amadurecimento rápido após colheita são das principais restrições à comercialização e consumo de fruta, gerando desperdício e impactos económicos, sociais e ambientais. É crucial encontrar alternativas seguras, eficazes e ecológicas para reduzir estas perdas. O própolis, um produto apícola com várias propriedades, nomeadamente antimicrobiana e antioxidante, poderá afigurar-se uma alternativa aos pesticidas/químicos usados na conservação de frutos. Neste trabalho pretendeu-se avaliar o efeito do própolis na diminuição de perdas por contaminação fúngica (maçã e pera) e por decaimento durante o amadurecimento (tomate). Observou-se inibição in vitro do crescimento dos fungos Botrytis cinerea e Penicillium expansum, responsáveis pela podridão cinzenta e bolor azul, respetivamente. In vivo, o própolis reduziu o tamanho da lesão provocada por P. expansum na maçã, e aumentou a firmeza de tomate. Os resultados sugerem o potencial do própolis português, particularmente de amostras desaproveitadas, no biocontrolo de doenças pós-colheita e no aumento do tempo de conservação de frutos.
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