Evaluation of Physicochemical Quality of Habanero Pepper Preserved with Powder of Annona Muricata (Linn.)

Agbaje §, A. O, Aina D.a and Jonathan S.g
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Agbaje §, A. O: Dept of Microbiology, Babcock University Illishan, Ogun State, Nigeria
Aina D.a: Dept of Microbiology, Babcock University Illishan, Ogun State, Nigeria
Jonathan S.g: Dept of Botany, University of Ibadan Ibadan, Oyo State, Nigeria

International Journal of Research and Innovation in Applied Science, 2024, vol. 9, issue 5, 276-283

Abstract: Habanero Pepper or Capsicum chinense (Jacq.) is a highly perishable fruit. Different methods of preservation have been utilized over the years to reduce the losses from spoilage. Chemical preservatives are expensive and may be harmful to humans. Leaf extracts of Anona muricata (L) have been reported to have antimicrobial, antioxidant and anti-inflammatory properties and have been used to preserve tomatoes. There is limited information on the retention of the physico-chemical quality of fruits preserved with extracts A. muricata This study therefore evaluated the physicochemical quality of Habanero Pepper preserved with powder of A. muricata Fully ripe C. chinense purchased from the local market were selected washed. They were dipped and treated with 10% (w/v) each of aqueous and ethanol extracts of the plantat different concentrations (3%, 5%, 6%, 9% and 12%) for 30 minutes. The fruits were placed in a well-ventilated room for two weeks after which physicochemical (percentage weight loss, appearance, decay percentage, proximate, chlorophyll, capsaicin, vitamins and antioxidants). Data were analysed using descriptive statistics (frequency).

Date: 2024
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