Effect of Different Pre-storage Treatment on the Shelf Life of Selected Genotypes of Solanum aethiopicum (Gilo) Fruits
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Date
2025-05-16
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Uganda Christian University
Abstract
The research examined the effects of different pre-storage treatments on the shelf life of selected genotypes of Solanum aethiopicum Gilo fruits under different storage condition. Additionally, this research focused majorly on hydrogen peroxide (3%), vinegar (5%) and lemon juice (3%), then comparing the treatments to untreated Gilo fruits controls. The main reason for this study was to evaluate the spoilage rates through visual assessment and to qualify quality attributes including color, firmness and weight loss over storage period of 14 days. Data was then collected on spoilage rate measured after every two days and the results indicates a significant increase in spoilage rate for untreated Gilo fruits, peaking at 100% by the end of the storage period (14 days). On the other hand, hydrogen peroxide treatment shown to be the most active treatment presenting a gradual spoilage increase peaking at 50% on the 14th day of the storage period. Vinegar and lemon juice treatments showed moderate effectiveness, decreasing spoilage rates to 65% and 80% respectively Furthermore, quality assessments confirmed that Hydrogen peroxide treated Gilo fruits experienced the least color change, and firmness values indicated that both hydrogen peroxide and vinegar treatments preserved firmer textures compared to untreated fruits. Additionally, appropriate weight loss calculations reinforced these results, with untreated fruits displaying complete weight loss by the end of the storage period which
was 14 days, while the treated fruits presented significantly lower weight loss percentages. The research also established that, pre-storage treatments considerably extend shelf life and also improve quality, confirming both hypotheses. The study also aligns with the previous literature emphasizing the role of organic acids in preserving postharvest quality. The study results prompt recommendations for the farmers to prioritize hydrogen peroxide treatments, as a pre-storage treatment for extending shelf life of their Solanum aethiopicum Gilo fruits. Furthermore, farmers and traders of
Solanum aethiopicum Gilo fruits should use perforated storage structures to improve fruits preservation during the storage period. It is also proposed that further study to explore ideal concentrations of treatments, consumer safety considerations as well as cost-effectiveness be under taken. Lastly, efficient use of pre-storage treatments, especially hydrogen peroxide, shows a practical method for enhancing postharvest quality of Solanum aethiopicum (Gilo) fruits, eventually benefiting farmers and consumers considerably. This study contributes valuable understandings into postharvest management of Gilo fruits and has implications aimed at broader agricultural practices meant for reducing food waste and improving food security by effective postharvest handling approaches. Through applying these recommendations and understandings, the consequences can lead to better sustainability and economic viability for farmers participating in growing S. aethiopicum Gilo fruits. Additional exploration into synergistic effects of various treatments and their application in real world agricultural contexts will offer further avenues for enhancing postharvest life of other perishable crops, hence contributing to
broader efforts in minimizing food loss and enhancing food security all over the world.
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Undergraduate