• Hembafan Ngutor
  Centre for Food Technology and Research, Benue State University Makurdi, Nigeria
  




• Ogo Ogo
  Centre for Food Technology and Research, Benue State University Makurdi, Nigeria
  Department of Biochemistry, College of Health Sciences, Benue State University, Nigeria
  




• Raphael Amokaha
  Department of Biochemistry, College of Health Sciences, Benue State University, Nigeria
  




• Ogbene Igbum
  Centre for Food Technology and Research, Benue State University Makurdi, Nigeria
  Department of Chemistry, Faculty of Science, Benue State University, Nigeria
  

We previously identified bioactive compounds in orange peels with potential for food preservation The presentstudy investigated orange peel extracts as natural preservatives for tomatoes, which are nutritionally important but highly perishable fruits. Orange peel extracts from three sweet orange varieties were obtained using ethanol and hexane as solvents, and applied at different concentrations (0.5%, 1.0%, and 2.0%) to fresh tomatoes stored at ambient temperature. Quality parameters were assessed every 4 days for 16 days. Results showed preservation efficiency was achieved at 1.0% concentration preserving 37.5% of tomatoes until day 16, while untreated tomatoes completely deteriorated by day 8. This suggests Citrus sinensis peel extracts have significant potential as natural food preservatives. Future research will identify the specific bioactive compounds responsible and assess nutritional impacts. These findings contribute to developing eco-friendly, cost-effective strategies for reducing post-harvest food losses and addressing food security concerns.