EVALUATION OF THE PRESERVATIVE ABILITY OF PROPOLIS EXTRACT ON AVOCADO PEAR

ABSTRACT

Fruits are rich sources of carbohydrates and micronutrients. The preservation of fruits is essential for maintaining their nutritional value and appearance, extending shelf life and preventing microbial spoilage. The growth in consumer demand for natural and safer alternatives has led to the exploration of natural compounds with preservative abilities. Propolis is a mixture of resinous substances collected by honey bees. It contains active substances such as aromatic acids, esters and phenolic compounds that play an important role in its antimicrobial property. The aim of this study was to investigate the preservative ability of propolis extract on avocado pear, pineapple and banana fruits stored at room temperature. Avocado pear, pineapple and banana fruits were obtained from New Benin Market, Benin City, Edo state. Raw propolis was collected from a beehive at Illah, Delta state and it was transported to the laboratory for extraction. Ethanolic extract of propolis (EEP) was prepared using 95% ethanol. Thereafter, fruit samples were coated with 16.7% EEP (treatment samples) while another set of fruits (untreated) served as control. All fruits were stored at 28 ± 2oC for evaluation. The shelf life of each fruit was monitored using parameters of total heterotrophic bacterial count, pH, total titrable acidity (TTA), weight loss and sensory analyses at 28 ± 2oC for 7 days. The pH of the samples was determined using a pH meter (Petiddy), while the total titrable acidity was determined by acid base titration. The percentage weight loss of fruits during storage was determined. All samples were serially diluted and inoculated on Nutrient Agar.