Journal of Horticulture and Postharvest Research

Abstract Purpose: To address postharvest losses in the carrot supply chain caused by pathogenic fungi, this study evaluates the antifungal potential of ethanol extracts from Allium cepa, Zingiber officinale, Allium sativum, and Moringa oleifera against carrot spoilage fungi, including Aspergillus niger, Aspergillus fumigatus, Aspergillus flavus, Fusarium oxysporum, and Fusarium solani. Research Method: Filtered plant extracts were obtained using ethanol extraction method. This study evaluated the efficacy of various plant extracts in reducing microbial load and inhibiting fungal growth on carrot roots using standard microbiological procedures, including agar well diffusion and broth microdilution techniques. Findings: The study demonstrated that ethanol extracts, particularly from ginger, significantly (p < 0.05) reduced fungal load on carrot roots. The inhibition zone analysis revealed that ginger and Moringa extracts, along with ketoconazole, effectively inhibited A. niger and A. fumigatus, with ketoconazole producing the largest inhibition zones. Ginger showed the highest antifungal effectiveness, with minimal inhibitory concentrations ranging from 31.25 mg/ml to 250 mg/ml, particularly against A. niger and A. fumigatus, demonstrating higher antifungal activity compared to other treatments. Garlic consistently exhibited an MIC of 250 mg/ml against all test fungi. Additionally, the minimum fungicidal concentration results highlighted ginger extract’s potent biocidal effects, especially against A. flavus, with an MIC of 62.5 mg/ml. Research limitations: The study is limited to in vitro assessments; field conditions may affect the efficacy of the extracts due to environmental factors. Originality/Value: This research highlights ginger’s potential as a natural antifungal agent, offering practical applications for improving carrot preservation and reducing postharvest losses.

Abstract Purpose: Postharvest losses of fruits and vegetables are major problem for countries that agriculture is one of the source economy and that losses in tomato have reported from 20 to 50%. It is one of the very perishable fruit and it changes continuously after harvesting. The aim was to evaluate the effect of guava (Psidium guajava) and physic nut (Jatropha curcas) leaf extract on fresh ripe tomato fruits. Research method: Two tomato varieties obtained (UTC and Tandilo) from Gombe Main Market and were then treated with aqueous and ethanolic extract of Psidium guajava and Jatropha curcas leaves to extend their shelf life and maintain the quality of tomato fruits during storage. The experiment was laid out using completely randomized block design, (CRBD). Number of days to deterioration was recorded on visual eating quality. The recorded data were analyzed using analysis of variance. Findings: Ethanolic extracts of P. guajava and J. curcas was highly effective on UTC variety. The postharvest decay that was the main quality factor in this experiment significantly reduced in Tandilo and UTC tomato fruits after using 2.5g/1000ml ethanolic J. curcas leaves extract by 24 and 25 days respectively; and 22 and 23 days after using 2.5g/1000ml ethanolic P. guajava leaves extract. Limitations: No limitations were founded. Originality/Value: These findings indicate that application of leaves extracts proved to be effective in extending the shelf life of test tomato fruits.