Preservative Potential of Cussonia barteri Seed Essential Oil against Fungal Spoilage in Yams (Dioscorea rotundata)

This study investigated the preservative potential of essential oil extracted from Cussonia barteri seeds. The physicochemical properties of the oil, including pH, specific gravity, color, and aroma, were characterized and its antifungal activity against three fungal species (Aspergillus spp, Penicillium spp, and Mucor spp) associated with yam spoilage was evaluated, using In vitro assays. The results showed that the essential oil had a pH of 5.2, specific gravity of 0.85, and a mild, subtle aroma. The oil exhibited antifungal activity against the three fungal species, with the highest activity observed at a concentration of 500mg/ml. The minimum fungicidal concentration of the essential oil was also determined. The study concludes that the essential oil from Cussonia barteri seeds has the potential to serve as a natural preservative, thereby extending the shelf life of yams and reducing post-harvest losses. Further research is recommended to evaluate the oil's stability, toxicity, and regulatory compliance before commercial use. This study contributes to the development of natural preservative systems for sustainable food preservation methods.