Claim · model-written summary
PBEE reduced decay of strawberry fruit stored at 13 °C.
- Taxon
- strawberry
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Fragaria ×ananassae0 - Treatment
- PBEEe0
- Outcome
- decay of strawberry fruitse0
- Direction
- reducee0
- Setting
- stored at 13 °Ce0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“PBEE could effectively reduce decay of strawberry fruits stored at 13 °C”
Title
Shuzhen Yang; Yefeng Zhou; Junli Ye; et al. Journal of the Science of Food and Agriculture 2015. doi:10.1002/jsfa.7329
Other claims from this paper (10)
- Observation Poplar bud ethanol extract and propolis ethanol extract had almost identical HPLC profiles.
- Observation Pinocembrin, chrysin and galangin were identified as active flavonoids in poplar bud extract.
- Intervention effect PBEE had similar inhibitory activity to PEE against Botrytis cinerea spore germination.
- Intervention effect PBEE had similar inhibitory activity to PEE against Rhizopus stolonifer spore germination.
- Intervention effect PBEE strongly inhibited Botrytis cinerea mycelial growth.
- Intervention effect PBEE strongly inhibited Rhizopus stolonifer mycelial growth.
- Intervention effect PBEE slightly increased strawberry fruit weight loss.
- Intervention effect PBEE treated fruit had significantly higher total soluble solid, titritable acid and vitamin C than control fruit.
- Intervention effect PBEE treated fruit had significantly higher total anthocyanins than control fruit.
- Recommendation The authors consider PBEE a potential propolis alternative for strawberry disease control.