Exploiting Propolis as an Antimicrobial Edible Coating to Control Post-harvest Anthracnose of Bell Pepper

The application of ethanolic extracted propolis (EEP) as a food coating for bell pepper was evaluated by assessing its ability to inhibit mycelial growth of Colletotrichum capsici and maintain the post-harvest quality of bell pepper. Propolis was extracted with ethanol, and its efficacy in the inhibition of mycelial growth of C.capsici, the causal agent of anthracnose in bell pepper, was assessed in vitro and in vivo. Mycelial growth inhibition was positively related to the EEP concentration with inhibition values reported for 0.25%, 0.50% and 0.75% EEP dilutions as 66.1%, 84.3% and 89%, respectively. Meanwhile, for in vivo studies, 1%, 5% and 10% EEP dilutions were used, which were all found to completely inhibit anthracnose development in artificially inoculated bell peppers stored at 10 degrees C and 90% relative humidity for 28days. The application of EEP as a coating significantly reduced the incidence of disease and contributed towards moisture retention of the fruit. These factors play a major role in the maintenance of quality of fruits and extended shelf life. Copyright (c) 2014 John Wiley & Sons, Ltd.