BELL PEPPER

Food preservation is essential for extending the shelf life and maintaining the quality of perishable goods. Neem (Azadirachta indica) has gained attention as a natural preservative due to its bioactive compounds with antimicrobial, antifungal, and antioxidant properties. This study aimed to evaluate the preservative potential of neem extracts (aqueous and ethanolic) on bell pepper, tomato, and banana over a 14-day storage period. Bacterial populations on fresh and neem-coated fruits were enumerated, characterized, and identified, while physical and sensory attributes were assessed. The antibiotic susceptibility patterns of isolated bacteria were also determined using the Kirby-Bauer disc-diffusion method. Results showed that ethanolic neem extracts significantly reduced bacterial loads, particularly in bell pepper (5.30±0.13 cfu/cm² by day 14), while aqueous extracts were moderately effective. Coliform and staphylococcal counts declined across all treated fruits, with ethanol-treated bananas exhibiting minimal contamination (0.04±0.00 cfu/cm² by day 9). Salmonella counts also decreased, with ethanol-coated banana samples showing a reduction from 39.80±0.35 to 2.20±0.01 cfu/cm² by day 14. Bacterial isolates identified include Staphylococcus aureus, Micrococcus spp. and Klebsiella pneumoniae, with control samples exhibiting a higher prevalence of pathogenic strains. Physical and sensory assessments revealed that ethanol-coated fruits retained better texture and color, while control samples deteriorated more rapidly. Antibiotic sensitivity tests indicated that Klebsiella pneumoniae isolated from ethanol-treated samples was most susceptible, while control samples harbored more resistant strains, suggesting a higher spoilage risk. The findings confirm the antimicrobial potential of neem extracts in reducing bacterial loads and preserving fruit quality, with ethanolic extracts demonstrating superior efficacy. However, further research is needed to optimize extract concentrations, explore additional fruit varieties, and compare neem with synthetic preservatives for commercial applications. This study highlights the potential of neem-based coatings as a sustainable alternative to chemical preservatives, aligning with global trends in eco-friendly food preservation