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ABSTRACT
Numerous food items are naturally perishable, thus they must be kept from spoiling throughout the preparation, storage and distribution, if they are to have the necessary shelf life. The aim of this study was to evaluate the preservative ability of propolis extract on banana, avocado and pineapple. Propolis was obtained from Illah, Delta State and extracted using ethanol. Fruit samples were coated with propolis extract and stored at 25 ± 2℃ for 6 days with appropriate controls. Fungal count, pH and weight loss were determined using standard methods at 48hr intervals. Total fungal counts of the control samples ranged from 0.04 ± 0.00 --- 50.00±5.70 x 104 cfu/g and were higher than the total fungal counts of the samples treated with propolis which ranged from 0.06±0.00 – 40.00±5.70 x104 cfu/g. On the 6th day of storage, banana and avocado control samples produced the highest fungal counts. Propolis extract did not have any effect on the pH of the fruits which ranged from 3.82 – 6.34 for control samples and 4.05 - 6.40 for treated samples. It also did not have an effect on the weight loss of the pineapple and avocado samples but had an effect on the weight loss of the banana samples. Propolis limited the growth of fungal spoilage organisms and they were Aspergillus sp., Rhizopus sp., Candida sp., Mucor sp. and Fusarium sp. The application of propolis is an effective preservative method for perishable foods. It is also cost effective and can be used in place of chemical or synthetic preservatives.
