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

H
H. Mir1
K
K. Menad2
N
N. Menad1,3,*
S
S. Moghtet4,5
1Research Laboratory of Beneficial Microorganisms, Functional Food and Health, Faculty of Nature and Life Sciences, University of Mostaganem-27000, Algeria.
2Research Laboratory of Solid-state Technology and Properties, Faculty of Sciences and Technology, University, of Mostaganem-27000, Algeria.
3Research Laboratory of Animal Production Sciences and Techniques, Faculty of Nature and Life Sciences, University of Mostaganem-27000, Algeria.
4Food Technology and Nutrition Research Laboratory, Faculty of Nature and Life Sciences, University of Mostaganem-27000, Algeria.
5Laboratory of Microbiology, Faculty of Sciences, University Center of El-Bayadh-32000, Algeria.

ABSTRACT

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.

INTRODUCTION

Preserving fresh fruits, especially strawberries, is a major challenge due to their susceptibility to fungal contamination, which often results in significant losses (Carocho et al., 2020). Traditionally, chemical preservatives have been used to extend the shelf life of fresh produce.  However, the growing demand for natural and environmentally friendly solutions is driving researchers to explore organic alternatives (Han, 2021).
       
Among the many available options, Acacia gum and propolis have attracted attention for their potential antifungal properties (Trzciński et al., 2021). Acacia gum, a natural exudation from trees of the genus Acacia sp., is recognised for its film-forming properties and its applications as a texturising agent and stabiliser (Shah et al., 2019). On the other hand, propolis, a resin harvested by bees from various botanical sources, is rich in flavonoids and other phenolic compounds that confer robust antifungal properties. Studies have indicated that propolis can effectively inhibit the growth of pathogenic fungi on fruits, including strawberries (Omar et al., 2020). Acacia gum provides excellent film formation and can reduce physiological deterioration, but its hydrophilic nature limits its ability to control moisture transfer. Propolis, in contrast, provides strong antimicrobial and antioxidant activity but has limitations related to solubility, sensory properties and variability in composition (Ahmed, 2023).
       
Although natural edible coatings have shown promising results in extending the shelf life of fresh fruits, their effectiveness is often limited when a single natural material is used alone, so this work aims to evaluate the antifungal properties of Acacia gum and propolis when used together as a biopreservative for strawberries. Specific objectives include analysing the combined antifungal efficacy, the impact on the organoleptic qualities of strawberries and evaluating extended shelf life.

MATERIALS AND METHODS

Sampling
 
Acacia gum
 
The gum was harvested without destroying the gum tree (Acacia tortilis), for which there are two methods: Hand-picking if it is nearby or using an iron hook if it is on the tree. In the Tindouf region (27°.79′29.038’’N, 7°.97′74.66179 m) (Algeria), the gum was harvested under aseptic conditions (this choice was based on its frequent use by the local population in traditional medicine) (Fig 1).

Fig 1: Presentation of the samples used.


 
Propolis
 
The propolis was obtained from a specialised beekeeper in Tlemcen city (Algeria), more precisely in Maghnia, at the following coordinates: 34°50′15.7’’N 1°44′40.0’’W (Fig 1).
 
Strawberries
 
The strawberries selected as the main sample were specifically harvested from the fertile fields of Mitidja, located in Blida city (Algeria), which is renowned for its excellence in agricultural production. They were acquired at the local market, Souk El Lil, in Mostaganem city (Algeria). The market coordinates are 35°54′57.8’’N 0°08′18.9’’E (Fig 1).
 
Preparation of the coating solutions
 
Five distinct solutions were developed according to the method reported by Remmal et al., (1993); Farah et al., (2001); Satrani et al. (2001), which was modified to meet the specific needs of this study.
       
A solution based on 100% Acacia gum was prepared with a concentration of 5%; for this, 10 g of Acacia gum were dissolved in 200 ml of distilled water. Similarly, a pure solution of 100% propolis was also prepared using the same technique.
       
For the 2.5% concentration, a solution of 50% Acacia and 50% propolis was prepared. This preparation involved dissolving 5 g of Acacia and 5 g of propolis, respectively, in 200 ml of distilled water.
       
A solution with 75% Acacia and 25% propolis was prepared by dissolving 7.5 g of Acacia and 2.5 g of propolis in 200 ml of distilled water. And a solution with 25% Acacia and 75% propolis was also prepared using the same technique.
 
Isolation and purification of mould from strawberries
 
Isolation
 
Mould isolation and purification were performed on rotten strawberries by the swabbing technique, which was applied in accordance with ISO 18593 (2018). The culture medium used was Sabouraud with chloramphenicol (25°C for 3 to 5 days) (Askarne et al., 2024).

Purification
 
Subculture was performed on new petri dishes containing a PDA medium. Inoculation was performed at a single point in the centre of each plate and incubated at 25°C for 3 to 5 days (Guiraud, 1998; Meena et al., 2017; Vidal-Diez de Ulzurrun et al., 2019).
 
Identification of isolates
 
All isolated mould colonies were examined for macroscopic morphological characteristics. The analytical criteria included various aspects of the mycelium, the colour of the colony’s underside, its outline and the apical growth rate. In addition, spore characteristics were assessed, including their appearance (granular, powdery), colour uniformity and the presence of diffusible pigment (Askarne et al., 2024; Djossou et al., 2011; Botton et al., 1990).
 
Evaluation of antifungal activity
 
Preparation of specific culture media
 
Six different media were prepared according to the method reported by Remmal et al., (1993), Younoussa et al. (2020), Jaber et al. (2021) and Najett et al. (2020). Dilutions were prepared; then the first medium (control) was PDA, with chloramphenicol. The other media were PDA.CMP+100% propolis, PDA.CMP+100% Acacia, PDA.CMP+50% Acacia+50%propolis, PDA.CMP+75%Acacia+25%propolis and PDA.CMP+25% Acacia+75% propolis.
       
The purified and identified fungal isolates (five isolates) were inoculated onto petri dishes containing these specific culture media and each colony was placed in an individual dish (25°C for 3-5 days) (Botton et al., 1990; Camele et al., 2021; Jensen et al., 2013).
       
The results were evaluated by measuring the diameter of the fungal colony growth zone. Simultaneously, the diameter of the fungal strains in the control plates was determined for comparison purposes. The antifungal effect was determined by measuring the percentage inhibition of the diametrical growth of the colonies. To do this, a specific formula was used:
 

 
P.I.C.D.= Percentage inhibition of diametrical growth.
θt= Average diameter of the control colonies.
θe= Average diameter of the colonies in the specific media.
       
Antifungal activity was classified according to the following percentages: 30-40% for low activity, 50-60% for moderate activity, 60-70% for satisfactory activity and greater than 70% for excellent activity (Abdellatif et al., 2011).
 
Evaluation of the coating efficiency
 
Strawberry lot preparation
 
The strawberries were carefully cleaned; subsequently, they were divided into four separate lots based on their size and shape. Each lot consisted of six lots, each containing three strawberry pieces, thus facilitating the comparis on of results within the study (El Ghaouth et al., 1991).
 
Strawberry coating
 
The coating was applied by spray in two layers, according to the following specifications for each lot:
Lot 1: control strawberries without coating
Lot 2: strawberries coated with 100% Acacia,
Lot 3: strawberries coated with 100% propolis,
Lot 4: strawberries coated with a mixture of 50% propolis and 50% Acacia,
Lot 5: strawberries coated with a mixture of 25% propolis and 75% Acacia,
Lot 6: strawberries coated with a mixture of 25% Acacia and 75% propolis.
       
Once coated, the strawberries were allowed to dry before being placed in petri dishes and stored in a cardboard box covered with perforated cling film at ambient temperature.

RESULTS AND DISCUSSION

Isolation and purification of rotting moulds from strawberries
 
The proportion of strawberries contaminated by mould in the samples and the average frequency of contamination of each genus are found as follows: Aspergillus sp. (21.68%), Penicillium sp. (3%), Alternaria sp. (6.67%) and Botrytis sp. (43.65%). Mucorales genera are also detected (25%). It is distinguished that the genus Botrytis sp. is the most dominant (Fig 2).

Fig 2: Rot fungi isolated from strawberries.


       
The frequency of mould contamination and the dominance of Botrytis sp. were found to be proportional to the following:
- The substrates found in strawberries promote the growth of specific mould (Park et al., 2005). For these, a failure in the grains’ natural defences must first take place, permitting the penetration of hyphae, as noted by Berthier and Valla (1998) and the swift proliferation of mould. Taoukis and Richardson (2020) assert that fruits showing damage or fissures are the most susceptible to mould contamination.
- The pH of strawberries is mildly acidic, which indicates that our fruit facilitates mould proliferation (Kumar et al., 2020). According to Money (2016), mouldss are able to develop normally at pH between three and eight; mycotoxin production is at pH between 5 and 6.
- Accumulating moisture can promote the growth of fungi, especially Botrytis cinerea. Strawberries grow close to the ground and soil where spores are found, as moulds are characterised by sporulation or rapid dissemination (Elad and Evensen, 1995). However, accumulating moisture can promote the growth of moulds, especially Botrytis cinerea. Sometimes Botrytis infections are initiated during flowering.
- Mucor sp. are naturally found on crops in fields and in the soil (Ziaee et al., 2016), indicating that the occurrence of Mucorales in cereal reserves signifies inadequate storage conditions.
 
Evaluation of antifungal activity
 
Our measurement employed a reading scale as approved by Abdellatif et al. (2011). Aspergillus sp. and Penicillium sp. showed significant growth inhibition when exposed to a pure concentration of propolis (100%), with rates of 61% and 69%, respectively. In comparison, a combination of 75% propolis and 25% Acacia gum resulted in 47% inhibition for Aspergillus sp.
       
The efficacy is ascribed to the chemical composition of propolis, as evidenced by Huang et al., (2014). Propolis comprises flavonoids, phenols and aromatic acids, acknowledged for their effective antibacterial characteristics (Przybyłek and Karpiński, 2019; Cracco et al., 2023). The flavonoids and phenolic acids in propolis can modify the permeability of mould cell membranes, resulting in the loss of vital cellular components and subsequent cell death. Moreover, phenolic chemicals might impede essential enzymes in fungal cells, thus interrupting their metabolic processes (Corrêa et al., 2020).
       
Concerning Botrytis sp. and Alternaria sp., pure Acacia gum (100%) exhibited remarkable antifungal efficacy, achieving 79% inhibition, while Alternaria sp. had significant antifungal activity with 67% inhibition when combined with 75% Acacia gum and 25% of another agent. The efficacy of Acacia gum is due to its constituents (flavonoids, tannins, sterols and oses) and various physicochemical properties (Priyadarshi et al., 2024). Acacia gum, a complex polysaccharide, forms a physical barrier around fungal spores, thereby inhibiting their germination and growth (Mohammed and Raghad, 2026). Additionally, its film-forming properties establish a protective barrier around the fruits, restricting pathogens’ access to essential nutrients for their growth, as indicated by research conducted by Najett et al., (2020).
       
Previous studies have demonstrated that polysaccharides effectively protect fruits against pathogens. Ultimately, none of the treatments exhibited effective antifungal activity against Mucor sp., as all growth diameters were comparable to the control (8.5 cm), resulting in a percentage inhibition of 0% (Fig 3).

Fig 3: Evaluation of the antifungal activity of propolis and Acacia gum.


 
Results of coating efficiency
 
Strawberry coatings with combinations of Acacia gum and propolis were evaluated over a 7-day period. The results (Table 1 and Fig 4) show that these coatings can extend the shelf life of strawberries by delaying the development of mould. On day 0, the strawberries coated with Acacia gum exhibited a shiny appearance, whereas those coated with propolis appeared opaque and sticky. After three days, the absence of visible mould on the coated strawberries indicates effective protection. After five days, batch 4, consisting of 50% Acacia gum and 50% propolis, demonstrated superior freshness retention and exhibited no visible mould, whereas other batches began to show signs of deterioration. This observation supports the findings of the evaluation tests discussed earlier in this part.

Fig 4: Strawberry appearance during application of propolis and gum coatings.



Table 1: Results of strawberry rot monitoring after application of propolis and gum coatings during days 0, 3, 5 and 7 of storage.


       
After seven days, the uncoated control batch exhibited significant rot, whereas the other batches displayed varying degrees of rot. Batch 4 exhibited differentiated rot (50% Acacia gum and 50% propolis); however, the coated strawberries (Rhazi et al., 2020) maintained superior firmness and freshness. This can be attributed to the synergistic antifungal effects of propolis and Acacia gum, which enhance each other’s antifungal properties (Yadav and Lata, 2024 ; Gucwa et al., 2018). Coatings diminish gas exchange and moisture loss, thereby decelerating fruit metabolism and postponing decay and fungal proliferation (Arrebola, 2015; Frankl et al., 2016).
       
Gum arabic possesses enzymes with antimicrobial properties, including pectinases (Benyagoub et al., 2016). Studies indicate that oxidised gum arabic interacts as an adjuvant to amphotericin B, which is utilised in treating infections caused by the fungi (Ait Elhadj and Heddar, 2021).

The antimycotic effect targets various fungi responsible for mycoses, including Aspergillus (Nazir et al., 2018; Curti et al., 2019). The propolis extract demonstrates significant fungicidal and fungistatic effects and inhibits extracellular phospholipase activity, thereby affecting the adhesion of fungal cells to epithelial cells (Sari et al., 2025). Propolis exhibits antiadhesion and antibiofilm properties at varying concentrations. The fungicidal properties of a natural substance with high safety, such as propolis, present potential alternatives for treating fungal infections (Zulhendri et al., 2021). 

CONCLUSION

In addition to evaluating the antifungal effectiveness of coatings made from propolis and Acacia gum, this study examined the separation, purification and identification of different moulds from strawberries. The findings suggest that these natural compounds may be used to safeguard strawberries after harvest. The research revealed significant variation in the dominance of several fungal species, including Penicillium sp., Alternaria sp., Botrytis sp., Mucor sp. and Aspergillus sp. Propolis and Acacia gum coatings’ antifungal effectiveness was evaluated. The findings showed that mould growth was significantly inhibited. The chemical characteristics of propolis, which is high in flavonoids and phenolic acids and Acacia gum, which contains polysaccharides and tannins, are what make the coatings effective. The components modify the permeability of fungal cell membranes, thereby disrupting metabolism and resulting in cell death. Coating trials demonstrated that blends of Acacia gum and propolis offer significant protection against mould growth on strawberries and could effectively prolong the shelf life of strawberries and possibly other fruits. These findings hold significant importance in a context where minimising the use of synthetic chemicals is increasingly prioritised for public health and environmental sustainability.

ACKNOWLEDGEMENT

I want to sincerely thank everyone who helped me finish this work. I want to express my sincere gratitude to everyone for their excellent advice, unwavering support and perceptive criticism during the research process. Their knowledge and support significantly improved the quality of this research. Additionally, I would like to express my gratitude to the technicians and laboratory who were instrumental in the production and assessment of coated strawberry samples throughout the trial to get dependable outcomes. Special thanks go to my academic institution for providing the necessary resources and facilities to conduct this research.
 
Disclaimers
 
The views and conclusions expressed in this article are solely those of the authors and do not necessarily represent the views of their affiliated institutions. The authors are responsible for the accuracy and completeness of the information provided, but do not accept any liability for any direct or indirect losses resulting from the use of this content.

CONFLICT OF INTEREST

I declare that there are no conflicts of interest regarding the publication of this article. No funding or sponsorship influenced the design of the study, data collection, analysis, decision to publish, or preparation of the manuscript.

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    Full Research Article

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

    H
    H. Mir1
    K
    K. Menad2
    N
    N. Menad1,3,*
    S
    S. Moghtet4,5
    1Research Laboratory of Beneficial Microorganisms, Functional Food and Health, Faculty of Nature and Life Sciences, University of Mostaganem-27000, Algeria.
    2Research Laboratory of Solid-state Technology and Properties, Faculty of Sciences and Technology, University, of Mostaganem-27000, Algeria.
    3Research Laboratory of Animal Production Sciences and Techniques, Faculty of Nature and Life Sciences, University of Mostaganem-27000, Algeria.
    4Food Technology and Nutrition Research Laboratory, Faculty of Nature and Life Sciences, University of Mostaganem-27000, Algeria.
    5Laboratory of Microbiology, Faculty of Sciences, University Center of El-Bayadh-32000, Algeria.

    ABSTRACT

    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.

    INTRODUCTION

    Preserving fresh fruits, especially strawberries, is a major challenge due to their susceptibility to fungal contamination, which often results in significant losses (Carocho et al., 2020). Traditionally, chemical preservatives have been used to extend the shelf life of fresh produce.  However, the growing demand for natural and environmentally friendly solutions is driving researchers to explore organic alternatives (Han, 2021).
           
    Among the many available options, Acacia gum and propolis have attracted attention for their potential antifungal properties (Trzciński et al., 2021). Acacia gum, a natural exudation from trees of the genus Acacia sp., is recognised for its film-forming properties and its applications as a texturising agent and stabiliser (Shah et al., 2019). On the other hand, propolis, a resin harvested by bees from various botanical sources, is rich in flavonoids and other phenolic compounds that confer robust antifungal properties. Studies have indicated that propolis can effectively inhibit the growth of pathogenic fungi on fruits, including strawberries (Omar et al., 2020). Acacia gum provides excellent film formation and can reduce physiological deterioration, but its hydrophilic nature limits its ability to control moisture transfer. Propolis, in contrast, provides strong antimicrobial and antioxidant activity but has limitations related to solubility, sensory properties and variability in composition (Ahmed, 2023).
           
    Although natural edible coatings have shown promising results in extending the shelf life of fresh fruits, their effectiveness is often limited when a single natural material is used alone, so this work aims to evaluate the antifungal properties of Acacia gum and propolis when used together as a biopreservative for strawberries. Specific objectives include analysing the combined antifungal efficacy, the impact on the organoleptic qualities of strawberries and evaluating extended shelf life.

    MATERIALS AND METHODS

    Sampling
     
    Acacia gum
     
    The gum was harvested without destroying the gum tree (Acacia tortilis), for which there are two methods: Hand-picking if it is nearby or using an iron hook if it is on the tree. In the Tindouf region (27°.79′29.038’’N, 7°.97′74.66179 m) (Algeria), the gum was harvested under aseptic conditions (this choice was based on its frequent use by the local population in traditional medicine) (Fig 1).

    Fig 1: Presentation of the samples used.


     
    Propolis
     
    The propolis was obtained from a specialised beekeeper in Tlemcen city (Algeria), more precisely in Maghnia, at the following coordinates: 34°50′15.7’’N 1°44′40.0’’W (Fig 1).
     
    Strawberries
     
    The strawberries selected as the main sample were specifically harvested from the fertile fields of Mitidja, located in Blida city (Algeria), which is renowned for its excellence in agricultural production. They were acquired at the local market, Souk El Lil, in Mostaganem city (Algeria). The market coordinates are 35°54′57.8’’N 0°08′18.9’’E (Fig 1).
     
    Preparation of the coating solutions
     
    Five distinct solutions were developed according to the method reported by Remmal et al., (1993); Farah et al., (2001); Satrani et al. (2001), which was modified to meet the specific needs of this study.
           
    A solution based on 100% Acacia gum was prepared with a concentration of 5%; for this, 10 g of Acacia gum were dissolved in 200 ml of distilled water. Similarly, a pure solution of 100% propolis was also prepared using the same technique.
           
    For the 2.5% concentration, a solution of 50% Acacia and 50% propolis was prepared. This preparation involved dissolving 5 g of Acacia and 5 g of propolis, respectively, in 200 ml of distilled water.
           
    A solution with 75% Acacia and 25% propolis was prepared by dissolving 7.5 g of Acacia and 2.5 g of propolis in 200 ml of distilled water. And a solution with 25% Acacia and 75% propolis was also prepared using the same technique.
     
    Isolation and purification of mould from strawberries
     
    Isolation
     
    Mould isolation and purification were performed on rotten strawberries by the swabbing technique, which was applied in accordance with ISO 18593 (2018). The culture medium used was Sabouraud with chloramphenicol (25°C for 3 to 5 days) (Askarne et al., 2024).

    Purification
     
    Subculture was performed on new petri dishes containing a PDA medium. Inoculation was performed at a single point in the centre of each plate and incubated at 25°C for 3 to 5 days (Guiraud, 1998; Meena et al., 2017; Vidal-Diez de Ulzurrun et al., 2019).
     
    Identification of isolates
     
    All isolated mould colonies were examined for macroscopic morphological characteristics. The analytical criteria included various aspects of the mycelium, the colour of the colony’s underside, its outline and the apical growth rate. In addition, spore characteristics were assessed, including their appearance (granular, powdery), colour uniformity and the presence of diffusible pigment (Askarne et al., 2024; Djossou et al., 2011; Botton et al., 1990).
     
    Evaluation of antifungal activity
     
    Preparation of specific culture media
     
    Six different media were prepared according to the method reported by Remmal et al., (1993), Younoussa et al. (2020), Jaber et al. (2021) and Najett et al. (2020). Dilutions were prepared; then the first medium (control) was PDA, with chloramphenicol. The other media were PDA.CMP+100% propolis, PDA.CMP+100% Acacia, PDA.CMP+50% Acacia+50%propolis, PDA.CMP+75%Acacia+25%propolis and PDA.CMP+25% Acacia+75% propolis.
           
    The purified and identified fungal isolates (five isolates) were inoculated onto petri dishes containing these specific culture media and each colony was placed in an individual dish (25°C for 3-5 days) (Botton et al., 1990; Camele et al., 2021; Jensen et al., 2013).
           
    The results were evaluated by measuring the diameter of the fungal colony growth zone. Simultaneously, the diameter of the fungal strains in the control plates was determined for comparison purposes. The antifungal effect was determined by measuring the percentage inhibition of the diametrical growth of the colonies. To do this, a specific formula was used:
     

     
    P.I.C.D.= Percentage inhibition of diametrical growth.
    θt= Average diameter of the control colonies.
    θe= Average diameter of the colonies in the specific media.
           
    Antifungal activity was classified according to the following percentages: 30-40% for low activity, 50-60% for moderate activity, 60-70% for satisfactory activity and greater than 70% for excellent activity (Abdellatif et al., 2011).
     
    Evaluation of the coating efficiency
     
    Strawberry lot preparation
     
    The strawberries were carefully cleaned; subsequently, they were divided into four separate lots based on their size and shape. Each lot consisted of six lots, each containing three strawberry pieces, thus facilitating the comparis on of results within the study (El Ghaouth et al., 1991).
     
    Strawberry coating
     
    The coating was applied by spray in two layers, according to the following specifications for each lot:
    Lot 1: control strawberries without coating
    Lot 2: strawberries coated with 100% Acacia,
    Lot 3: strawberries coated with 100% propolis,
    Lot 4: strawberries coated with a mixture of 50% propolis and 50% Acacia,
    Lot 5: strawberries coated with a mixture of 25% propolis and 75% Acacia,
    Lot 6: strawberries coated with a mixture of 25% Acacia and 75% propolis.
           
    Once coated, the strawberries were allowed to dry before being placed in petri dishes and stored in a cardboard box covered with perforated cling film at ambient temperature.

    RESULTS AND DISCUSSION

    Isolation and purification of rotting moulds from strawberries
     
    The proportion of strawberries contaminated by mould in the samples and the average frequency of contamination of each genus are found as follows: Aspergillus sp. (21.68%), Penicillium sp. (3%), Alternaria sp. (6.67%) and Botrytis sp. (43.65%). Mucorales genera are also detected (25%). It is distinguished that the genus Botrytis sp. is the most dominant (Fig 2).

    Fig 2: Rot fungi isolated from strawberries.


           
    The frequency of mould contamination and the dominance of Botrytis sp. were found to be proportional to the following:
    - The substrates found in strawberries promote the growth of specific mould (Park et al., 2005). For these, a failure in the grains’ natural defences must first take place, permitting the penetration of hyphae, as noted by Berthier and Valla (1998) and the swift proliferation of mould. Taoukis and Richardson (2020) assert that fruits showing damage or fissures are the most susceptible to mould contamination.
    - The pH of strawberries is mildly acidic, which indicates that our fruit facilitates mould proliferation (Kumar et al., 2020). According to Money (2016), mouldss are able to develop normally at pH between three and eight; mycotoxin production is at pH between 5 and 6.
    - Accumulating moisture can promote the growth of fungi, especially Botrytis cinerea. Strawberries grow close to the ground and soil where spores are found, as moulds are characterised by sporulation or rapid dissemination (Elad and Evensen, 1995). However, accumulating moisture can promote the growth of moulds, especially Botrytis cinerea. Sometimes Botrytis infections are initiated during flowering.
    - Mucor sp. are naturally found on crops in fields and in the soil (Ziaee et al., 2016), indicating that the occurrence of Mucorales in cereal reserves signifies inadequate storage conditions.
     
    Evaluation of antifungal activity
     
    Our measurement employed a reading scale as approved by Abdellatif et al. (2011). Aspergillus sp. and Penicillium sp. showed significant growth inhibition when exposed to a pure concentration of propolis (100%), with rates of 61% and 69%, respectively. In comparison, a combination of 75% propolis and 25% Acacia gum resulted in 47% inhibition for Aspergillus sp.
           
    The efficacy is ascribed to the chemical composition of propolis, as evidenced by Huang et al., (2014). Propolis comprises flavonoids, phenols and aromatic acids, acknowledged for their effective antibacterial characteristics (Przybyłek and Karpiński, 2019; Cracco et al., 2023). The flavonoids and phenolic acids in propolis can modify the permeability of mould cell membranes, resulting in the loss of vital cellular components and subsequent cell death. Moreover, phenolic chemicals might impede essential enzymes in fungal cells, thus interrupting their metabolic processes (Corrêa et al., 2020).
           
    Concerning Botrytis sp. and Alternaria sp., pure Acacia gum (100%) exhibited remarkable antifungal efficacy, achieving 79% inhibition, while Alternaria sp. had significant antifungal activity with 67% inhibition when combined with 75% Acacia gum and 25% of another agent. The efficacy of Acacia gum is due to its constituents (flavonoids, tannins, sterols and oses) and various physicochemical properties (Priyadarshi et al., 2024). Acacia gum, a complex polysaccharide, forms a physical barrier around fungal spores, thereby inhibiting their germination and growth (Mohammed and Raghad, 2026). Additionally, its film-forming properties establish a protective barrier around the fruits, restricting pathogens’ access to essential nutrients for their growth, as indicated by research conducted by Najett et al., (2020).
           
    Previous studies have demonstrated that polysaccharides effectively protect fruits against pathogens. Ultimately, none of the treatments exhibited effective antifungal activity against Mucor sp., as all growth diameters were comparable to the control (8.5 cm), resulting in a percentage inhibition of 0% (Fig 3).

    Fig 3: Evaluation of the antifungal activity of propolis and Acacia gum.


     
    Results of coating efficiency
     
    Strawberry coatings with combinations of Acacia gum and propolis were evaluated over a 7-day period. The results (Table 1 and Fig 4) show that these coatings can extend the shelf life of strawberries by delaying the development of mould. On day 0, the strawberries coated with Acacia gum exhibited a shiny appearance, whereas those coated with propolis appeared opaque and sticky. After three days, the absence of visible mould on the coated strawberries indicates effective protection. After five days, batch 4, consisting of 50% Acacia gum and 50% propolis, demonstrated superior freshness retention and exhibited no visible mould, whereas other batches began to show signs of deterioration. This observation supports the findings of the evaluation tests discussed earlier in this part.

    Fig 4: Strawberry appearance during application of propolis and gum coatings.



    Table 1: Results of strawberry rot monitoring after application of propolis and gum coatings during days 0, 3, 5 and 7 of storage.


           
    After seven days, the uncoated control batch exhibited significant rot, whereas the other batches displayed varying degrees of rot. Batch 4 exhibited differentiated rot (50% Acacia gum and 50% propolis); however, the coated strawberries (Rhazi et al., 2020) maintained superior firmness and freshness. This can be attributed to the synergistic antifungal effects of propolis and Acacia gum, which enhance each other’s antifungal properties (Yadav and Lata, 2024 ; Gucwa et al., 2018). Coatings diminish gas exchange and moisture loss, thereby decelerating fruit metabolism and postponing decay and fungal proliferation (Arrebola, 2015; Frankl et al., 2016).
           
    Gum arabic possesses enzymes with antimicrobial properties, including pectinases (Benyagoub et al., 2016). Studies indicate that oxidised gum arabic interacts as an adjuvant to amphotericin B, which is utilised in treating infections caused by the fungi (Ait Elhadj and Heddar, 2021).

    The antimycotic effect targets various fungi responsible for mycoses, including Aspergillus (Nazir et al., 2018; Curti et al., 2019). The propolis extract demonstrates significant fungicidal and fungistatic effects and inhibits extracellular phospholipase activity, thereby affecting the adhesion of fungal cells to epithelial cells (Sari et al., 2025). Propolis exhibits antiadhesion and antibiofilm properties at varying concentrations. The fungicidal properties of a natural substance with high safety, such as propolis, present potential alternatives for treating fungal infections (Zulhendri et al., 2021). 

    CONCLUSION

    In addition to evaluating the antifungal effectiveness of coatings made from propolis and Acacia gum, this study examined the separation, purification and identification of different moulds from strawberries. The findings suggest that these natural compounds may be used to safeguard strawberries after harvest. The research revealed significant variation in the dominance of several fungal species, including Penicillium sp., Alternaria sp., Botrytis sp., Mucor sp. and Aspergillus sp. Propolis and Acacia gum coatings’ antifungal effectiveness was evaluated. The findings showed that mould growth was significantly inhibited. The chemical characteristics of propolis, which is high in flavonoids and phenolic acids and Acacia gum, which contains polysaccharides and tannins, are what make the coatings effective. The components modify the permeability of fungal cell membranes, thereby disrupting metabolism and resulting in cell death. Coating trials demonstrated that blends of Acacia gum and propolis offer significant protection against mould growth on strawberries and could effectively prolong the shelf life of strawberries and possibly other fruits. These findings hold significant importance in a context where minimising the use of synthetic chemicals is increasingly prioritised for public health and environmental sustainability.

    ACKNOWLEDGEMENT

    I want to sincerely thank everyone who helped me finish this work. I want to express my sincere gratitude to everyone for their excellent advice, unwavering support and perceptive criticism during the research process. Their knowledge and support significantly improved the quality of this research. Additionally, I would like to express my gratitude to the technicians and laboratory who were instrumental in the production and assessment of coated strawberry samples throughout the trial to get dependable outcomes. Special thanks go to my academic institution for providing the necessary resources and facilities to conduct this research.
     
    Disclaimers
     
    The views and conclusions expressed in this article are solely those of the authors and do not necessarily represent the views of their affiliated institutions. The authors are responsible for the accuracy and completeness of the information provided, but do not accept any liability for any direct or indirect losses resulting from the use of this content.

    CONFLICT OF INTEREST

    I declare that there are no conflicts of interest regarding the publication of this article. No funding or sponsorship influenced the design of the study, data collection, analysis, decision to publish, or preparation of the manuscript.

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