Development and application of antioxidant coating on fragaria spp. stored under isothermal conditions

The formulations of the coatings with and without the addition of propolis had a significant (p ≤ 0.05) effect on the variation of fruit weight. The propolis coating showed greater stability in the vitamin C content and pH levels, up to the 10th day of cold storage, in comparison to the samples with starch coating and the control. The treatments (MS, MSP and MC) did not significantly influence (p > 0.05) the color and the content of total polyphenols.