Propolis has a strong antimicrobial effect and limits the growth of microorganisms. This study was carried out to determine the effect of propolis on the storage life of Star Ruby grapefruit. Fruits were obtained from Mustafa Kemal University, Faculty of Agriculture, Dörtyol Experimental Research Station, Dörtyol, Hatay, Turkey. Fruits were dipped in ethanol-extracted propolis (EEP) in various concentrations (1%, 5%, and 10%) immediately after harvest and then stored at 8 °C and 90% relative humidity for 6 months. The effects of propolis on the incidence of physiological disorders and fungal decay, and some fruit quality characteristics (weight loss, fruit juice content, total soluble solids, titratable acidity, juice pH, percent of fruits with green calyx, and skin color) were assessed at monthly intervals during the storage period. Treatment with 5% EEP was effective in preventing fungal decay. The percentage of weight loss was significantly higher in the control fruits (6.36%-7.83%) than in those treated with 5% EEP (5.71%) and 10% EEP (4.95%) at the end of the storage period. Star Ruby grapefruit treated with 5% EEP was successfully stored at 8 °C for 5 months.

Propolis has a strong antimicrobial effect and limits the growth of microorganisms. This study was carried out to determine the effect of propolis on the storage life of Star Ruby grapefruit. Fruits were obtained from Mustafa Kemal University, Faculty of Agriculture, Dörtyol Experimental Research Station, Dörtyol, Hatay, Turkey. Fruits were dipped in ethanol-extracted propolis (EEP) in various concentrations (1%, 5%, and 10%) immediately after harvest and then stored at 8 °C and 90% relative humidity for 6 months. The effects of propolis on the incidence of physiological disorders and fungal decay, and some fruit quality characteristics (weight loss, fruit juice content, total soluble solids, titratable acidity, juice pH, percent of fruits with green calyx, and skin color) were assessed at monthly intervals during the storage period. Treatment with 5% EEP was effective in preventing fungal decay. The percentage of weight loss was significantly higher in the control fruits (6.36%-7.83%) than in those treated with 5% EEP (5.71%) and 10% EEP (4.95%) at the end of the storage period. Star Ruby grapefruit treated with 5% EEP was successfully stored at 8 °C for 5 months.