Potatoes are the world’s fourth most important food crop, feeding millions globally. However, post-harvest losses—often reaching 20–25% annually—threaten both farmers’ income and food security. Traditionally, synthetic chemicals have been used to reduce spoilage, but concerns about environmental safety and human health demand eco-friendly alternatives.
A recent study by Mbuyisa et al. (2025) highlights how natural plant extracts, including aloe vera leaf extract (AVE), moringa leaf extract (MLE), Ascophyllum nodosum extract (ANE), and garlic bulb extract (GBE), can revolutionize potato storage and quality preservation.
How Plant Extracts Improve Potato Quality
The research involved dipping freshly harvested potatoes into plant extracts before storage. Results were remarkable:
- Aloe Vera Extract (AVE) reduced weight loss by 60%, keeping potatoes fresher longer.
- Ascophyllum nodosum (ANE) and Moringa (MLE) extracts helped retain vitamin C, antioxidants, and protein levels.
- Nutritional properties like carbohydrates, phenolics, and flavonoids remained higher compared to untreated potatoes.
This eco-friendly approach extends shelf life and enhances nutritional value without relying on synthetic chemicals.
The Science Behind the Preservation
Natural extracts form a protective coating on potato surfaces, reducing:
- Moisture loss
- Microbial growth
- Nutrient degradation
Additionally, antioxidant-rich compounds in these extracts slow down aging processes, maintaining the potato’s flavor, texture, and health benefits during storage.
A Sustainable Future for Potato Farming
Replacing synthetic preservatives with biodegradable, plant-based alternatives aligns with global goals for sustainable agriculture and food safety. Farmers benefit from longer storage life, while consumers enjoy healthier, chemical-free produce.
Conclusion
This study proves that plant extracts like aloe vera, moringa, and Ascophyllum nodosum are game-changers for post-harvest potato management. They ensure food security, improve nutritional quality, and support eco-friendly farming practices—a win for both farmers and consumers.
Reference
Mbuyisa, S., Bertling, I., & Ngcobo, B. L. (2025). Preserving Nutritional Quality Attributes of Potatoes (Solanum tuberosum L.) Through Pre- plus Post-harvest Application of Various Plant Extracts. Potato Research. https://doi.org/10.1007/s11540-025-09929-y
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