The Use of Some Plant-Based Natural Preservatives in the Preservation of Mango Fruits in Benue State, Nigeria
DOI:
https://doi.org/10.54536/ajise.v2i1.1306Keywords:
Mangifera Indica L, Shelf Life, Preservation, Tumeric, Lemon Grass, Neem LeavesAbstract
The shelf life of Dalsha, Peter, Broken mango (Mangifera indica L) species was extended using the extract of some natural preservatives such as Tumeric, Lemon grass and Neem Leaves. The result of the storage studies showed that Dalsha and Peter mangoes had a shelf life of 48 days each as against 8 and 9 days respectively while broken mango had a shelf life of 54 days as against 12 days for the control, result of the physiochemical characteristics showed that pH of the controlled fruit dropped from 3.85-2.91, 3.84-2.93 and 3.82-2.82 for Dalsha, Peter and Broken respectively. The pH value for each sample decreased with storage time. Titratable acidity (TA) showed a gradual decrease with storage time. Total soluble solids (TSS) increased with storage time. The sensory analysis reveals that turmeric treatment showed best scale point of 1 for all parameters whereas controlled samples showed poor scale point. Results of the weight loss indicates that fruits treated with the extract showed lower percentage weight loss as compared to the control generally, weight loss increased with storage time throughout the storage period. The antimicrobial sensitivity revealed that all the fungi and bacteria except Aspergillus Spp and Fasarium were susceptible to all the plant extracts. Thus, the use of natural preservatives (Turmeric, Lemon grass and Neem leaves extract) have shown to be a good and cheap alternative method of preventing post- harvest decay and loses through preservation and shelf life extension of the fruits upon treatment with the extract.
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