Effect of postharvest application of plant powders on physical quality and shelf life of okra during storage in Makurdi

The effect of postharvest application of plant leaf powders on the physical quality and shelf life of okra fruits during Storage in Makurdi was determined. Moringa and Neem leaf powders were used to coat the okra fruits, which were then kept at room temperature. The experiment was a 2 x 3 factorial combination of treatments, fitted in a completely randomized design, and replicated thrice. Data collected were subjected to Analysis of variance (ANOVA) using GENSTAT statistical package, and Fisher’s Least Significant Difference (F-LSD) at a 5% level of probability to separate the means. Results revealed that plant leaf powders of Azadirachta indica (Neem) and Moringa oleifera have the ability to enhance the shelf life and maintain the physicochemical quality of okra fruits under storage. These powders also have the potential to be antifungal. Among the okra varieties studied, Clemson spineless gave better physical quality as compared to stubby okra thus the shelf life during storage. Treated okra shelf life extended to day 15 whereas the untreated fruits ranged from 1 - 7 days. These botanicals offer alternatives for maintaining crop management and postharvest physiology in addition to being safe for consumers, inexpensive, easy to create, and easy to apply formulations. It is therefore recommended the use of plant leaf powders particularly M. oleifera for the storage of okra fruits in Makurdi.