The Effects of Ethanol-Dissolved Propolis on Strawberry Preservation
Authors
Linting Hao, Ya Luo, Shu Luo, Qin Mo, Yajie Ling, Cong Ge, Haoru Tang
Corresponding Author
Linting Hao
Available Online April 2018.
- 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/).
Cite this article
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 -