Influence of soursop (Annona muricata L.) leaf extract on quality indices of stored fruits of field grown egg plant (Solanum melongena L.)

Abstract

The use of various plant leaf and spices extracts that are economically and environmentally friendly during pre-harvest and postharvest stages are becoming popular among researchers in recent year to enhance the shelf life and quality of fruits. The main objective of the study is to assess the effect of Soursop (Annona muricata) extracts on physical parameters and quality of stored egg plant (Solanum melongena L.). The experiment was carried out at the Department of Crop Science and Biotechnology Laboratory, Faculty of Agriculture and Veterinary Medicine, Imo State University, Owerri. The experimental design was Completely Randomized Design (CRD), with four treatments levels and four replications. The treatments are control (T1), 25% ethanol extraction (T2), 50% ethanol extract (T3) and 75% ethanol (T4) extract of plant extracts (Soursop). Fruits of egg plant were dipped for 5 minutes and 10minutes in ethanol extract (25%, 50% and 75%) of Soursop leaf and stored at laboratory temperature. Analysis of physical parameters was done at 24hours Interval while proximate analysis was done at the end of the storage period. After 3-6 Days the highest colour change (60%) and decrease in shrinking (73.33%) were recorded in control.T3 for 5 minutes and 10 minutes soaking period gave the lowest percentage of physiological weight loss of 13.2% and 13.81% respectively which were significantly different(p<0.05) from 18.19% and 17.63% respectively recorded from control. The result of proximate composition, revealed that T4 recorded the highest Crude protein of 14.61% and 14.79% from 5 minutes and 10 minutes soaking period which was significantly different (p<0.05) from control. However, Application of Soursop plant extracts improved nutritional quality of egg plant and reduced physical degradation.

Keywords: Soursop, plant extracts, physical parameters, and egg plants