article · Science World Journal
Post-harvest challenges such as handling, transport, packaging, and storage significantly reduce the shelf life of pepper crops. An investigation combining surveys of farmers and traders with laboratory experiments assessed low-cost methods to preserve three pepper varieties: Capsicum abbreviatum, Capsicum grossum, and Capsicum glabrisculum. Physical treatments included perforated cartons and mango leaves, whilst biochemical preservation was tested using Aloe vera extracts at concentrations of 0.5, 1.0, and 1.5 per cent. Spoilage rates differed across varieties, with Capsicum grossum demonstrating the greatest natural storage longevity. Increasing concentrations of Aloe vera extracts improved preservation for some varieties, though not for Capsicum glabrisculum. Additionally, physical protection using cartons and mango leaves outperformed untreated controls. Overall, properly applied Aloe vera extract shows potential as a practical, natural post-harvest preservative for fresh produce.
Peppers deteriorate rapidly after harvest, leading to significant economic losses for farmers and traders. Identifying accessible, low-cost preservation methods such as plant-based extracts and simple physical coverings provides practical options to extend produce longevity. This helps reduce post-harvest waste, protects grower incomes, and supports more stable local food distribution networks without relying on complex, expensive storage infrastructure.
The findings suggest applications in natural post-harvest crop protection, potentially enabling agricultural suppliers or cooperatives to develop bio-based preservative coatings using Aloe vera. Target users include smallholder farmers, produce aggregators, and market traders seeking inexpensive alternatives to chemical preservatives. Because testing was limited to basic physical packaging and laboratory-scale extract trials, the technology is at an early research stage, requiring formulation refinement, stability testing, and pilot field validation before commercial application.
AI-generated from the published abstract. Always read the original work before citing.
The aim of the study was to identify problems affecting the shelf life of pepper produced in Kwadom, Gombe state Nigeria. Data was generated through the administration of one hundred (100) structured questionnaires to farmers and traders. Physical treatment (perforated carton, and mango leaves) and biochemical (Aloe vera) solutions were investigated to determine the most effective approach of prolonging the shelf life of three pepper varieties (Capsicum abbreviatum, Capsicum grossum and Capsicum glabrisculum L). Biochemical data was obtained in the laboratory using Aloe vera extracts on each pepper variety at various concentrations (0.5, 1.0 and 1.5 %). The result showed that spoilage is variety related with Capcicum grossum having the ability to last longer in storage. The result obtained revealed that aloe vera has positive effect on some varieties with increase in concentration except for Capsicum glabrisculum. Samples covered with leaves and carton did better than controls. Post-harvest practices such as handling, transportation, packaging and storage were found to be the most common challenges of pepper production. This study underscores the notion that pepper is not shelf stable. If properly applied, Aloe vera could be potentially viable as a preservative of post-harvest fruits and vegetables.
This page summarises published work. The authoritative version sits with the publisher.
DOI: 10.4314/swj.v20i1.51
Is something wrong with this record? Report it or request removal.
Discussion
Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.
No discussion yet. Open the first thread.
New to MARATTO™? Create a free account.
