Exploring cost-effective methods for extending shelf life of three pepper varieties (Capsicum species L) produced in Kwadon, Yamaltu Deba, Gombe State – Nigeria

Abstract

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.