Postharvest application with propolis for controlling white rot disease of green bean pods

White rot is the most severe disease attacking green bean pods during pre and postharvest stages. Ethanol extracted propolis (EEP) at four concentrations i.e. 0, 5, 10 and 15% was tested to study its effect on growth inhibition zone of the causative fungus Sclerotinia sclerotiorum. Results indicated that all tested concentrations of EEP significantly increased the inhibition zone of S. sclerotiorum growth. The highest increase was obtained with at 15% where complete reduction in sclerotia germination occurred. At EEP 10%, the sclerotia germination was reduced by 91.6%. When the same concentrations were tested to study their effect on white rot disease of green bean pods during storage, all EEP significantly reduced the percentage of white rot incidence and severity. The highest reduction was obtained with EEP at 15%; reducing the disease incidence and severity by 90 and 91.8% respectively, followed by EEP at 10% which reduced the incidence and severity by 78 and 82% respectively. EEP at 5% showed moderate effect. EEP is suggested as good biosystem within integrated management of pathogens and safe alternative for controlling postharvest diseases of green bean pods