Open AccessStudy on the Preservation Effect of Propolis on Sweet Cherry
Author(s) -
Yaojun Yang,
Yan Gong,
Yifei Gao,
Jiung-Yao Huang,
Minggang Xu,
Bo Xiong
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/474/3/032029
Subject(s) - propolis , titratable acid , postharvest , respiration rate , horticulture , chemistry , food science , botany , respiration , biology
This experiment used ‘Hong Deng’ sweet cherry as material to study the effect of different concentrations (0.5%, 1.0%, 1.5%, 2.0%) of propolis extract on postharvest preservation of sweet cherry. The results showed that the propolis extract can effectively reduce the respiration rate of sweet cherry, reduce the weight loss rate, delay the decline of titratable acid, soluble solids and fruit hardness of sweet cherry, and slow the loss of fruit VitaminC. The 2.0% concentration of propolis extract has the best preservation effect.