Effect of aqueous and alcoholic extract of Moringa oleifera plant on storage life and post-harvest quality of strawberry fruit

Strawberry (Fragaria ananassa), a non-climacteric fruit, has a short shelf life due to its soft texture and high respiration rate, making it prone to post-harvest spoilage. Recent studies suggest that plant extracts, particularly those rich in beneficial compounds like phenolic compounds and vitamins, can help maintain fruit quality during storage. This research examines the effects of varying concentrations of Moringa oleifera leaf extract on strawberry quality during three weeks of cold storage. The study used 3% and 5% aqueous and alcoholic extracts, with distilled water as a control. Findings indicate that Moringa extracts enhance antioxidant enzyme activity, lower free radicals, and reduce lipid peroxidation, while also preserving organic acids and soluble carbohydrates. Overall, these treatments improve the post-harvest quality and extend the shelf life of strawberries. The aqueous extract 5% exhibited higher positive effects on biochemical parameters comparing to aqueous extract 3%, while the 3% alcoholic extract showed greater efficacy compared to its 5% counterpart. Overall, the findings indicate that the 5% aqueous M. oleifera leaf extract is particularly effective in prolonging shelf life and maintaining the quality of strawberry fruits.