The Effects of Ethanol-Dissolved Propolis on Strawberry Preservation

DOI

10.2991/bbbs-18.2018.26How to use a DOI?

Keywords

Strawberry, Propolis, preservation.

Abstract

For the development of fresh-keeping technology, strawberries were coated with different propolis concentrations of 1.5%, 2.0%, 2.5% and 3.0%. The effect and physiology on strawberries fresh-keeping was estimated by the decay index, weight loss rate, the soluble solid and titratable acid content. The result shows that propolis coating preservation treatment can significantly decrease the strawberries decay index and weight loss rate, and inhibit soluble solids and titratable acid content. It also delayed the aging process of postharvest strawberries notably, as well as prolonged strawberry fruits freshness. The preservation effect of strawberries coated with the propolis concentration of 2.5% and 3.0% are better, of which 3.0% is the best.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Linting Hao
AU  - Ya Luo
AU  - Shu Luo
AU  - Qin Mo
AU  - Yajie Ling
AU  - Cong Ge
AU  - Haoru Tang
PY  - 2018/04
DA  - 2018/04
TI  - The Effects of Ethanol-Dissolved Propolis on Strawberry Preservation
BT  - Proceedings of the 2018 International Workshop on Bioinformatics, Biochemistry, Biomedical Sciences (BBBS 2018)
PB  - Atlantis Press
SP  - 118
EP  - 121
SN  - 2468-5747
UR  - https://doi.org/10.2991/bbbs-18.2018.26
DO  - 10.2991/bbbs-18.2018.26
ID  - Hao2018/04
ER  -