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ABSTRACT
The prevention of food spoilage, particularly in perishable items like tomato fruit, is of significant importance in reducing post-harvest losses and enhancing food security. Tomato (Solanum lycopersicum) is a highly perishable fruit susceptible to rapid spoilage, resulting in significant economic losses during storage and transportation. The objective of this study was to investigate the potential of scent leaf (Ocimum gratissimum) and ginger (Zingiber officinale) extracts as natural preservatives to prevent the spoilage of tomato fruit. In this research, scent leaf and ginger extracts were obtained through extraction method. These extracts were then applied to fresh tomato fruits, gotten from a local market, which were subsequently stored under room temperature. The results indicated that both scent leaf and ginger extracts exhibited significant antimicrobial activity against common spoilage-causing microorganisms, including fungi. The treated tomato fruits showed a considerable extension in shelf life, maintaining their color, firmness, and overall quality for a prolonged duration compared to the control group (untreated tomato fruits). The findings from this study suggests that scent leaf and ginger extracts hold great potential as natural preservatives for preventing the spoilage of tomato fruit. Their application in the agricultural and food industries could offer a sustainable and eco-friendly solution to reduce post-harvest losses and enhance food security. However, further research and testing are necessary to optimize the application and understand the long-term effects of these extracts on tomato fruit and consumer safety.
