Effectiveness of some plant leaves in the preservation Habanero pepper (Capsicum chinense)

Abstract

The effectiveness of Persea americana (Avocado), Musa sapientum (Plantain), Veronia  amygdalina (Bitter leaf), Colocasia esculenta (Cocoyam) and Carica papaya (Pawpaw) leaves were compared in the preservation of habanero pepper (Caspicum chinense) against storage rot for a period of six weeks. Habanero pepper are tender and have high water content which makes them enormously perishable and susceptible to fungal attack thereby making storage a problem. Habanero pepper was wrapped in surface sterilized leaves of the above-mention plants and control was kept in a different basket without leaves. At seven (7) days intervals, soft, rotten and wilted habanero pepper were counted, pick out and the leaves replaced with fresh ones. Examining the performances of the different leaves, P. Americana and V. amygdalina were significantly (P=0.05) better than those of M. sapientum, C. esculenta and control. To show the different percentage rates of survival, M. sapientum and C. esculenta had 0% by the end of the 42 days treatment. C. papaya, V. amygdalina and P. americana had 5%, 26.25% and 28.75% survival rate respectively. Some organisms responsible for the decay of the pepper fruits were inoculated, incubated, isolated, inspected and finally identified as: Fusarium moniliforme, Aspergillus niger and Mucor irregularis. These findings showed that Persea americana leaves preserved pepper better and reduced storage rot. The results of this experiment have created an alternative storage method and can be used to back up the claims of local farmers that lined baskets with V. amygdalina leaves.