Résumé:
This study explores the effect of coatings based on acacia gum and propolis on the preservation of strawberries, a crucial issue for reducing food waste and improving the quality of fresh produce. Through a series of experiments, strawberries were treated with different percentages of acacia gum and propolis, and their condition was observed over a seven-day period. The results show that the mixtures of acacia gum and propolis are more effective in inhibiting fungal growth and maintaining the quality of strawberries than individual coatings. In particular, the combination of 50% acacia gum and 50% propolis demonstrated superior efficacy in reducing mold and preserving the firmness and appearance of the fruits. A detailed antifungal evaluation revealed that this combination significantly reduces the growth of several fungal species, including Aspergillus, Penicillium, and Botrytis. These results suggest that the use of these natural biopolymers could offer a sustainable solution to prolong the shelf life of strawberries.
