THE EFFECT OF EXTRACTS OF SOME NIGERIAN SPICES ON BIODETERIORATION OFOKRO (ABELMOSCHUS (L) MOENCH) BY FUNGI

Aqueous and ethanol extracts of five Nigerian spices (Allium sativum, Zingiber officinale, Aframomum melegueta, Xylopia aetiopica and Monodo ra myristica) inhibited the growth of fungi (Botryodiplodia threobroma e, Aspergillus niger, Aspergillus flavus, Mucor sp., Rhizopus stolonif er, 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-impr egnated okro fruit was observed with A. sativum and Z. officinale. Red uction in okro carbohydrate was best inhibited by Z. officinale while X. aetiopica best limited the loss of protein. Changes in pH and titra table acidity of challenged okro was inhibited best by A. sativum, Z. officinale and A. melegueta while in all cases, nd. myristica showed t he least ability to reduce biodeterioration. Of the treatments applied , the combination of mild heat, and mixtures of aqueous Z. officinale and A. melegueta extracts markedly reduced biodeterioration of fresh o kro as indicated by the little loss of carbohydrate (1.2%) after 3 mon ths of storage. Spices may be economically important in the applicatio n of hurdle technology for preservation of fruits.