• Iorliam, I.B.
  Center for Food Technology and Research (CEFTER), Benue State University Makurdi, Deparment of Biological Sciences, Benue State University Makurdi
  




• Ogbaji, M.I.
  Center for Food Technology and Research (CEFTER), Benue State University Makurdi
  




• Akombo, P.M
  Deparment of Biological Sciences, Benue State University Makurdi
  

Mango is a very important fruit based on the fact that it contains rich rndietary source (carbohydrates, fiber minerals), antioxidants such as rnvitamin C, carotenoids, and phenolic compounds and has a general rntendency of boosting the immune system of human beings. As such rnproper storage and extension of shelf-life of this prestigious fruit is rnvery important. In this paper, the storage quality and shelf-life of two rnmango varieties (Mabrouka and Local) in relation to postharvest rnapplication of ethanolic extract of propolis (EEP) at 70, 80 or 90% rnwere studied during 22 days of storage period at ambient conditions rn0rn 0rn (temperature of 30.8 C to 33.5 C and relative humidity of 55% to rn68%). It was observed that EEP, especially at higher rates (90% EEP), rnmaintained the hardness/firmness of mango fruits, slowed the rnphysiological loss in weight (g) and slowed changes in total soluble rnsolids (TSS) and total titratable acidity (TTA) fruits, as well as delayed rnchanges in the postharvest decay and increased marketability of the rnmango fruits. Hence the propolis (90% EEP) can be efficiently utilized rnto maintain postharvest quality and extend the storage life of mango rnfruits, particularly the Mabrouka variety, up to 21 days, whereas rnuntreated mangoes could only be stored for 14 days at ambient storage rnconditions. In conclusion, EEP treatments at 90% kept the quality of rnmango fruits, particularly Mabrouka, during storage life, and it could rnsuccessfully serve as a natural alternative to synthetic chemicals in rnpostharvest handling and applications, notably in mango fruits.