Impact of propolis as a bio-product on pepper plants productivity and their fruits at shelf-life period
Vegetable Research Department, Horticulture Research Institute, Agricultural Research Center, Giza, Egypt.
Research Article
GSC Advanced Research and Reviews, 2022, 10(03), 032–046.
Article DOI: 10.30574/gscarr.2022.10.3.0060
Publication history:
Received on 18 January 2022; revised on 28 February 2022; accepted on 02 March 2022
Abstract:
Two experiments were conducted to investigate the influence of propolis ethanolic extract (PEE) on development and productivity of sweet pepper plants in the first experiment and both of PEE and propolis aqueous extract (PAE) through fruit shelf life at room temperature during June of seasons 2019 and 2020 for 7 days in the second experiment. The concentrations of the two extracts were 3%, 6%, 9% and 12%. The results indicated that PEE at concentrate 9% was sufficient to obtain maximum values of vegetative growth yield characters i.e., fruit diameter, average fruit weight and total yield/feddan except plant dry weight which registered highly values with level 6%. The augment results for chemical fruit content i.e., TSS and ascorbic acid were obtained by the application of 12% of PEE. Data also indicated in the second experiment after shelf life period that PEE and PAE at concentrate 12% was significantly able to obtain the least percentage of fruit physical characters expressed as fruit weight, length and diameter especially PEE which was most superior to PAE. Concerning fruit chemical contents, dipping the fruits in the high concentrate 12% of PEE was the most effective in reducing the increase of TSS, while the same concentrate of PAE had the ability to reduce loss of ascorbic acid. On the other hand, both of two extracts PEE and PAE at high level 12% resulted in reduced fruit deterioration percentage in treated fruits especially those produced from plants that were treated by the same level (12%) in comparison with control treatment.
Keywords:
Propolis; Sweet pepper; Fruit production; Chemical content; Shelf life period
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