Journal of Food Quality

Review Article

Biochemical Composition of Propolis and Its Efficacy in Maintaining Postharvest Storability of Fresh Fruits and Vegetables

Table 2

Summary of the existing literature on the postharvest efficacy of propolis on food storability.

Crops

Treatment (doses)

SSC

TPC

Reference

Pomegranate

Dipping in 1.0% EEP (70% ethanol)

n/a

[30]

Mango

Dipping in 2.5%, 3.5%, and 4.5% EEP (70% ethanol)

n/a

[53]

Papaya

Coating with 2.5% aqueous extract

n/a

[70]

Papaya

Dipping in 1.5% and 2.0% EEP (70% ethanol)

n/a

[52]

Papaya

Dipping in 2.5% and 5.0% EEP (70% ethanol)

n/a

[71]

Banana

Coating with 2.5% EEP (70% ethanol)

n/a

[72]

Dragon fruit

Dipping in 0.75% and 1.0% EEP (70% ethanol)

n/a

[73]

Orange

Coating with 2.5% and 5.0% EEP (70% ethanol)

n/a

[74]

Orange

Dipping in 2.0% EEP (70% ethanol)

n/a

[54]

Orange

Coating with 2.0% and 3.0% alcoholic extract

n/a

[61]

Cucumber

Dipping in 0.5% EEP (70% ethanol)

n/a

[56]

Tangerine

Dipping in 5%, 10%, and 15% EEP (70% ethanol)

n/a

[75]

Sweet cherry

Dipping in 0.5%, 1.0%, 1.5%, and 2.0%

n/a

[76]

Raspberry

Edible film coating with 8% EEP (80% ethanol)

n/a

[63]

Strawberry

Edible film with 10%, 20%, and 30% EEP (70% ethanol)

n/a

[64]

Pear

Spraying with 30.0 mg/mL or 6.0 mg/mL EEP (70% ethanol)

n/a

[66]

Apple

Dipping in 1.5% and 2.5% EEP (70% ethyl alcohol and aqueous extract)

n/a

[77]

Pomegranate juice

1 drop of EEP (1 : 10 in 70% ethanol) per 250 ml of juice

n/a

[62]

WL: weight loss; CI: chilling injury; SSC: soluble solids concentration; TA: titratable acidity; VC: vitamin C (ascorbic acid); TPC: total phenolic content; AA: antioxidant activity; F: firmness (textural quality); S: sensory or visual acceptability; DI: decay incidence; n/a: no data available; +: positive influence; −: negative influence; nu: neuter effect.