Effect of Bitter Leaf Extract on Post-harvest Shelf life and Quality of Mango Fruits During Storage

The study aimed to evaluate the effect of bitter leaf on the shelf-life of mango fruits during storage. Healthy mango fruits of two varieties, Brokin and Julie, obtained from the fruit market in Makurdi were treated by dipping them in bitter leaf extract and stored at room temperature. The fruits were analyzed for physicochemical properties, and fungi and other organisms causing decay in mango fruits during storage were isolated, identified, and tested for pathogenicity. Data obtained from the physicochemical and microbial properties of postharvest mangoes were recorded and statistically analyzed to compare the mean values using the post hoc Fisher’s Least Significant Difference (FLSD) multiple range test. The experiment was laid out in a completely randomized design (CRD) with three replications. Significant variations were observed among the varieties in relation to most of the parameters studied. The physiochemical properties showed that the beta-carotene content, total soluble content, pH, weight loss, postharvest decay, marketability, shelf life of mango fruits increased from 2.50 to 75.07, 0.00 to 11.69, 3.40 to 7.92, 0.00 to 100.00, 0.46 to 7.12, 1.00 to 7.80, 1-25 days respectively while firmness, titratable acidity and vitamin C decreased from 5.21 to 2.72, 1.29 to 0.10, 3.35 to 0.54 respectively. Three fungi namely Aspergillus niger, Botryodiplodia theobromae, Colletotrichum gloeosporioides were isolated from the decaying mango fruits. The findings therefore indicate that extract from the leaf of bitter plant can be used to extend the shelf life and quality of mango fruits.