Propolis and Acacia gum’s Influence on Strawberry Preservation: Extending Freshness and Quality by Coating Methods

Background: In order to reduce food waste and improve the quality of fresh products, the limitations of synthetic preservatives are addressed. This study examines the effects of coatings made from propolis and Acacia gum on the preservation of strawberries. Methods: Strawberries were subjected to various concentrations of Acacia gum and propolis in a series of experiments, with their condition monitored over a seven-day duration. Result: The findings indicate that combinations of Acacia gum and propolis demonstrate greater efficacy in inhibiting fungal growth and preserving the quality of strawberries compared to individual coatings. The combination of 50% Acacia gum and 50% propolis exhibited enhanced effectiveness in mould reduction and in maintaining the firmness and appearance of the fruit. An antifungal evaluation demonstrated that this combination significantly inhibits the growth of various fungal species, including Aspergillus sp, Penicillium sp and Botrytis sp. The findings indicate that employing these natural biopolymers may provide a sustainable approach to extending the shelf life of strawberries.