Control of Post-harvest loss of Tomato fruits caused by Fusarium verticilloides with aqueous leaf extracts of Azadirachta indica Juss. and Vernonia amygdalina Del.
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Society for Conservation of Phytofuels and Sciences
Abstract
This study was carried out to determine the effect of leaf extracts of Azadirachta indica and
Vernonia amygdalina on the control of post harvest deterioration of tomato fruits caused by
fungi. The extracts were applied at 5% and 10% w/v against Fusarium verticilloides, one of
the rot causing fungi in tomato fruits, in-vitro in a completely randomized experimental
design. The effect of the extracts on the mycelia growth diameter of the fungus was measured
following two perpendicular lines passing through the centre of the culture on plates. The
extracts were later applied at 10%w/v on tomato fruits inoculated with the fungus and the
weight loss (a deterioration parameter) was recorded over time. The mycelia growth of the
fungus was significantly (p ˂ 0.05) reduced by the plant extracts. Compared with the control,
the plant extracts performed better at 10% w/v than at 5% w/v. Mean weight loss of the treated
fruits was significantly (p< 0.05) reduced throughout the period of the experiment compared
with the untreated fruits and the control. Neem leaf extract was more effective. Palatability
test conducted on the treated tomato fruits showed that there was no significant difference in
the taste of the treated fruits and those not treated suggesting that both plant extracts can be
used for the preservation of tomato fruits to prolong its shelf life
Description
Keywords
Bitter leaf extract, Lycopersicon esculentum, Neem leaf extract, Palatability, Post harvest loss.
Citation
2 Ahmed O., Aliyu, T. H, Orisasona M. D, Ojumoola, O. A, Kayode, R. M. O & Badmos, A. H. A. (2013): Control of Post-harvest loss of tomato fruits caused by Fusarium verticilloides with aqueous leaf extracts of Azadirachta indica Juss and Vernonia amygdalina Del International Journal of Phytofuels and Allied Sciences 2 (1): 42 – 56.