The high perishability of papaya ‘Solo’ (Carica papaya L.) reduces their postharvest life, limiting their marketing. The use of coatings has received attention in recent years, mainly because of its potential application for preserving fruit. The study to evaluate the postharvest quality of papaya ‘Solo’ hp. ‘Golden’ treated with coating extract of propolis from different botanical sources stored under ambient condition for 12 days of storage. We selected 166 fruits of papaya randomly divided into 5 treatments: “control”, “green”, “wild”, “aqueous” and “cold”. The characteristics variable were weight loss, firmness, hydrogen potential, total soluble solids (TSS), titratable acidity (TA), ‘ratio’ (TSS/TA) were carried out every 3 days. Held the sensory evaluation at, 3, 6, and 9 days of storage, though acceptance testing. The coatings propolis extracts to best control the mass loss were the “green” treatments (10,03 %) and “wild” (8,75 %). Fruits submitted to refrigeration (7ºC ±1ºC) were damaged by the cold.. The behavior of the firmness of papayas ‘Solo’ hp. ‘Golden’ was similar in virtually all postharvest treatments. The “green” and “cold” treatments showed satisfactory characteristics for this endpoint. There was no interference between the different types of coatings propolis extract in the chemical parameters such as pH, TSS, TA and ‘ratio’. Coatings extract of propolis from different botanical sources don’t affect the sensory quality of papayas until the sixth of storage. The fungicidal effect in papaya ‘Solo’ hp. ‘Golden’ was more pronounced in fruit coated with green propolis extract (58,3 %). The hydroalcoholic extract of propolis may be an alternative to reduce mass loss in papaya.