Huda jansiz*(1)
(1) Department of Food Science, University of Homs, Homs. Syria.
Corresponding author*) :Huda jansiz: E-Mail , hudajansiz2@ gmail.com,T: 0994975850)
Received 9/08/2024 Accepted :6/01/2024
Abstract:
The research aims to study the effect of different concentrations of ethanolic extract of propolis (1-5-10)% on the quality and physiological and chemical characteristics of strawberries stored at a temperature of (1±4) °C for 10 days after washing them with acetic acid3% and drying them at room temperature for two hours. The results of chemical analyses showed that the fruits treated with propolis 10% were superior in maintaining the moisture content, pH, and values of vitamin C and phenolic substances, flavonoids, anthocyanins, their weight, hardness, and TSS value, increasing the ash content, and decreasing the percentage of mold, noting that the control samples could not withstand storage for more than 5 days. In addition, there was an effect of covering with propolis on the values of the color index (a b L), as a decrease in the values of the color(index*L) was observed. As the storage period continued, the color tended to darken, but when treated with propolis at a concentration of 10%, the degree of brightness was higher (the fruits were lighter in color) As for the color index (*a), the value of (*a) increased towards red with the increase in the storage period, as the degree of redness increased with the increase in the concentration used, while the values of the yellowness index (*b) decreased with the continuation of the storage period. Strawberries treated with propolis 10% showed the best acceptance by the evaluators in terms of taste, color, smell and texture, and achieved the highest general acceptance by the consumer. Therefore, propolis can be used to extend the shelf life of strawberries and maintain their quality characteristics.
Keywords: Strawberries, ethanolic extract of propolis, physical properties, chemical composition.
Full Paper in Arabic: pdf