Effect of Neem (Azadirachta indica) Leaf Coating on Shelf Life and quality Retention of Tomato (Solanum lycopersicum L.) Fruits during Storage | Chapter 12 | Current Trends in Food Science Vol. 1
Tomato (Solanum lycopersicum) is one of
the most important vegetable crops in the world. Effect of Neem leaf coating on
the shelf life and quality retention of tomato fruits during storage was
investigated. Three varieties of tomato fruits (UTC, Shase and Hoozua) obtained
from Wurukum market in Makurdi were treated with Neem leaf coating to extend
their shelf life and maintain their quality during storage. Significant
variations were observed among the varieties in relation to most of the
parameters studied. Irrespective of treatment, weight loss, postharvest decay,
marketability and firmness decreased with increase in storage duration.
Temperature ranged from 28.43 – 31.89°C. For weight evaluation, UTC ranged from
4.95 – 45.28, Shase ranged from 4.40 – 45.16 and Hoozua ranged from 4.62 –
59.48. Among the three varieties, UTC and Shase showed lower postharvest decay
of 0.00 – 10.00 than Hoozua with postharvest decay of 1.00 – 10.00 and the
lower postharvest decay was found in the treated fruits. Marketability ranged
from 10.00 – 0.00 for all varieties and firmness ranged 4.00 – 2.00 for all
varieties. Comparatively, all varieties treated with Neem leaf powder had same
shelf life of (22.0±0.00) days, while control fruits of Hoozua variety produced
the least shelf life of (15.0±0.00) days and UTC control fruits produced the
highest with (19.0±0.00) days. Four fungi namely Aspergillus niger, Fusarium
oxysporum and Botryodiplodia theobromae were isolated from the decaying tomato
fruits. The findings of this research indicate that powder from the leaf of
Neem plant can be used to extend the shelf life and maintain the quality of
tomato fruits beyond their known natural limits.
Author(s) Details
Zakki Yula Hosea
Department of Biological
Sciences, Benue State University, P.M.B 102119, Makurdi, Benue State, Nigeria
Dr. Liamngee Kator
Department of Biological
Sciences, Benue State University, P.M.B 102119, Makurdi, Benue State, Nigeria
Terna David Agatsa
Department of Biological
Sciences, Benue State University, P.M.B 102119, Makurdi, Benue State, Nigeria
Ameh Linus Owoicho
Center for Food, Technology
and Research, Benue State University, P.M.B. 102119, Makurdi, Benue State,
Nigeria.
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