Shelf-Life Extension of Tomato （Lycopersicum esculentum） and Pepper （Capsicum annuum） Using Aqueous Extracts of Some Ethnomedicinal Plants

This research aimed at the use of natural products to extend the shelf life of perishable vegetables. Studies were conducted on the preservative effects of four plant extracts--Xylopia aethiopica, Piper nigrum, Tetrapleura tetraptera and Carica papaya seeds on tomato and pepper. Tomato and pepper were dipped into four different concentrations of aqueous extracts of the four plants as well as water serving as control. The result of the study showed that aqueous extract of all plants extended the shelf life of tomato and pepper with increasing concentration of the extracts, except for Carica papaya seeds which produced significant elongation of 12.0 ±0.6 d and 14.0 ± 0.7 d on tomato and pepper, respectively, at the least concentration of 0.25 mg/mL. The results showed that these ethnomedicinal plants can serve as good and potent sources of natural preservatives which can be used to substitute existing synthetics used in the food industry.