Abstract:
The present investigation was undertaken under laboratory conditions atthe Plant protection Department, College of Agricultural Studies, Sudan University of Science and Technology, to study the effect of ethanol extract of ginger rhizomes on the shelf life of tomato fruits.
Three concentrations of ginger rhizomeethanolic extract (100,50 and 25%) were used in addition to the untreated control. The assessment of their effect on the shelf life of tomato fruitswas recorded.through the color change, damage, and shrinkage parameters.
The experiment was designed in a completely randomized block design with three replicates.
The results showed that the fruits in the control had a complete shrinkage and the fruits were reduced in size after 7 days. On the other hand the treated tomato fruits with the different concentrations of ginger extracts gave different responds. The concentrations (100% and 25% ) were completely destroyed after 7 days, while the concentration 50% gave the best results compared to the other concentrations and the control. The shelf life is extended to reach 7 days with the concentration 50% which recorded to be the best of all treatments showing a significant difference at the level P- 0.05.
These results are indicative of a bio potential effective material onthe shelf life f the tomato fruits.
