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ABSTRACT
Plantain (Musa spp) occupies a strategic position for food production in Nigeria as it is ranked third among starchy staples food after yam and cassava. Nigeria is one of the largest producers of plantain but not exporter because it is produced by small-scale farmers and locally consumed because of poor post harvest management to reduce losses. These post harvest losses encountered are on the rise due to many factors. This study focused on the use of selected plant essential oils (Banana, Tea tree and Pears oil) as treatments to reduce post harvest losses and improve the shelf-life of plantain to ensure food security. Two trials were conducted at different locations within the Faculty of Agriculture, using different concentration of the plant essential oils. At intervals of 3 days, observations were taken and noted. At the end of 20days after application of the treatments, it was observed that Tea tree oil, applied at a concentration of 1ml diluted with 200ml of distilled water had the least blemish, better colour and firmness among the treatments at the same concentration level. . This was followed by Banana oil and Pears oil least efficient. This observation suggested that out of the 3 oils, tea tree oil had the better properties. Further experiments and research should be carried out to provide useful information on this topic that would be applied and integrated into the agricultural post management system to improve the shelf-life of plantains.
