For the development of fresh-keeping technology, strawberries were coated with different propolis concentrations of 1.5%, 2.0%, 2.5% and 3.0%. The effect and physiology on strawberries fresh-keeping was estimated by the decay index, weight loss rate, the soluble solid and titratable acid content. The result shows that propolis coating preservation treatment can significantly decrease the strawberries decay index and weight loss rate, and inhibit soluble solids and titratable acid content. It also delayed the aging process of postharvest strawberries notably, as well as prolonged strawberry fruits freshness. The preservation effect of strawberries coated with the propolis concentration of 2.5% and 3.0% are better, of which 3.0% is the best.
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