Effects of Psidium guajava L. Leaf Powder and Aloe vera L. Gel on Shelf Life of Citrus sinensis L. Fruits
Ewekeye Tolulope Seun *
Department of Botany, Faculty of Science, Lagos State University (LASU), Ojo, Lagos, Nigeria.
Abdulrazaq Khadijah Omolade
Department of Botany, Faculty of Science, Lagos State University (LASU), Ojo, Lagos, Nigeria.
Sharaibi Olubunmi Josephine
Department of Botany, Faculty of Science, Lagos State University (LASU), Ojo, Lagos, Nigeria.
Chijindu Pass Chidiebere Iyamah
Department of Biology, College of Education, Warri, Delta State, Nigeria.
Esan Oyekunle Olatunde
Department of Botany, Faculty of Science, Lagos State University (LASU), Ojo, Lagos, Nigeria.
Ogun Mautin Lawrence
Department of Botany, Faculty of Science, Lagos State University (LASU), Ojo, Lagos, Nigeria.
Fadiora Adewumi
Department of Botany, Faculty of Science, Lagos State University (LASU), Ojo, Lagos, Nigeria.
Oke, Oyedamola Adebowale
Department of Botany, Faculty of Science, Lagos State University (LASU), Ojo, Lagos, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Postharvest loss of fruits is a critical problem due of rapid deterioration during handling, transportation and warehousing. Edible coating over fruits is utilised to boost their quality and shelf life. The effects of leaf extracts of Psidium guajava and Aloe vera gel on the elongation of the shelf life of orange fruits were evaluated. Orange fruits were treated with Guava leaf powder and A. vera gel to assess their effectiveness in extending their shelf life and quality in storage. Weight loss, firmness, post-harvest decay, marketability and shelf life of uncoated and coated samples were evaluated all through the period of this study. Fungi were also isolated from deteriorating samples. A. vera was able to preserve the orange samples for 21 days; P. guajava preserved them for 17 days while the untreated fruit samples stayed for 14 days. Three fungi viz: Botryodiplodia theobromae, Fusarium oxysporum and Rhizopus stolonifer were isolated from the decomposing orange fruits. The result shows that orange fruits coated with A. vera gel and guava leaf powder is effective in extending the shelf-life of orange fruits when compared to untreated fruit (control) in the following order: A. vera>P. guajava > control. The findings from this study indicate that plant extracts could be employed to prolong the shelf life and improve quality of orange fruits.
Keywords: Citrus sinensis, plant extracts, postharvest loss, shelf life