PRACTICAL APPLICATIONS
There is a growing interest in fresh, natural and healthy bee products with a long shelf life. It is necessary to care for each step of the process and the factors that can lead to deterioration in quality as a consequence of lipid oxidation degradations. This study examines the storage temperature effect on lipid oxidation, stale flavor formation and discoloration in lotus bee pollen. A potential freshness parameter was found for bee product industry to estimate the condition and duration of storage for bee pollen samples. The results can help the apiarists and consumers to better make use of bee pollen.