Ogbuehi Hyginus chikaodi
IMO STATE UNIVERSITY, Nigeria
Title: EFFECTS OF GINGER EXTRACTS ON SHELF-LIFE OF EGG PLANT (Solanum melongena L.)
Biography
Biography: Ogbuehi Hyginus chikaodi
Abstract
The Laboratory experiment was conducted at the laboratory of the Department of Crop Science and Biotechnology, Imo State University, to investigate the effects of ginger extracts used as preservatives on the shelf-life of Solanum melongena. The experiment was arranged in a Completely Randomized Design with four replication and four treatments which include various concentrations of ginger extract (50mg, 100mg and 200mg) with an untreated plots which served as the control. The freshly harvested fruits were cleared and treated with the various concentrations of ginger extract and placed in storage. The fruits were monitored daily and data were collected on various parameters which included ambient temperature, daily weight and weight loss, fruit firmness and colour change. The fruits were taken for proximate analysis at the end of the study and acceptability assessment was also conducted based on a 9 point hedonic scale. Statistical analysis of the data showed that 100mg ginger extracted fruits were better accepted on the bases of fruit firmness, aroma and palatability. Results also showed that ginger extract did not influence weight loss significantly. However, the highest dietary fibre, fat, protein and ascorbic acid (10.30%, 70.20%, 2.60% and 6.90% respectively) were obtained from the 100mg ginger extract treated fruits. It was concluded that application of ginger extract at 100mg concentration was best for the extension of the shelf life of egg plant.