The Effect of Extracts of Some Nigerian Spices on Biodeterioration of Okro (Abelmoschus (L) Moench) by Fungi

Aqueous and ethanol extracts of five Nigerian spices (Allium sativum, Zingiber officinale. Aframomum melegueta, Xytopia aetiopica and Monodora myristica) inhibited the growth of fungi (Botryodiplodia theobromae, Aspergillus niger, Aspergillus flavus, Mucor sp., Rhizopus stolonifer, Penicillium sp.. Fusarium sp.) isolated from deteriorating okro on agar plate with an average minimum inhibitory concentration of 6.0% (v/v); a marked reduction in weight loss of the challenged extract — impregnated okro fruit was observed with A, sativum and Z. officinale. Reduction in okro carbohydrate was best inhibited by Z. officinale while X, aetiopica best limited the loss of protein. Changes in pH and titratable acidity of challenged okro was inhibited best by A, sativum. Z, officinale and A. melegueta while in all cases. M, myristica showed the least ability to reduce biodeterioration. Of the treatments applied, the combination of mild heat, and mixtures of aqueous Z. officinale and A, meiequeta extracts markedly reduced biodeterioration of fresh okro as indicated by the little loss of carbohydrate (1.2%) after 3 months of storage. Spices may be economically important in the application of hurdle technology for preservation of fruits.