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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.

View Volume: https://doi.org/10.9734/bpi/ctfs/v1

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