Propolis is a health food, known that high antioxidant and antimicrobial effects, fresh cut vegetables that rapidly increasing consumption has recently faced the problem storability fall down after washing. To improve storability of fresh cut vegetables are being carried out various studies. In this study, using the characteristics of propolis we were performed to improve the storability of fresh cut vegetables. There was prepared in 20% solution of propolis extracts, by using this solution, propolis solution prepared diluting 0.001 to 1%, were dipped in fresh vegetables (cabbage lettuce, sesame leaf, and lettuce). Vegetables were measured the sensory evaluation and hardness after each treatment by placing in a certain period of time at room temperature and refrigerator. When cabbage lettuce was stored for 3 days at refrigerater, sensory evaluation that the cleavage site is not generated browning in 0.1% propolis solution showed the best results, the hardness was the most excellent. During refrigerated storage after treatment in a 0.01% solution of propolis sesame leaves showed good sensory evaluation include freshness, morphological change of leaves, and high hardness. After treatment propolis of 1% solution at room temperature, Sesame leaves showed the most heavily defensive fragility phenomenon after three days. It was found that the appearance of the side effect, when the concentration of the propolis is rather high. If lettuce is chilled to handle after propolis treatment, after 10 days in the solution from 0.01 to 0.1% showed excellent sensory evaluation, and high hardness. These results confirmed that the storage stability is excellent compared to non-treated as if diluted to 0.1-0.01% propolis solution is to improve the shelf life of fresh vegetables using.