Effects of neem leaf extract on physiochemical traits and antioxidant activity of peach fruit during storage

The application of plant derived extracts is increasingly becoming effective, environmentally friendly, innovative alternative approaches used to manage and control postharvest senescence, preserving quality, and maintaining storage life of horticultural crops. Neem extract is characterized by antioxidative, antifungal, antibacterial properties and contains several bioactive compounds which help reduce postharvest senescence and prolong shelf life. Peach fruits are perishable with short shelf life attributable to elevated respiration and transpiration rate afterward postharvest. Thus, contemporary research aimed to examine the impact of neem leaf extract (NLE) application using different concentrations (control, 10%, 20%, and 30% NLE) on the antioxidant activity and physiochemical characteristics of peach fruit over nine-day period under room temperature storage. Results indicated that NLE (30%) significantly diminished weight loss, decay, and respiration rate whereas yielding higher firmness than control. Moreover, peach fruit treated with NLE showed higher titratable acidity compared to untreated fruits, but their ripening index and soluble solids content were lower than control fruits. Furthermore, NLE-treated peach fruits preserved a much greater total phenolic and ascorbic acid content associated with lower total, reducing and non-reducing sugar contents than the control fruits. Enzymatic antioxidant activity including superoxide dismutase, peroxidase, catalase and protein content were significantly higher in 30%treated peach fruit NLE compared to control fruits. Practically, these verdicts suggested that postharvest application of NLE 30% might be a useful strategy for maintaining peach fruit quality and extending its storage life for up to nine days.