Exploring the Antibacterial Potential of Tephrosia Purpurea Extracts Against Tomato Spoilage Pathogens

Abstract

Tomato (Lycopersicum esculentum), a nutritionally rich vegetable widely consumed in raw and cooked forms, is highly susceptible to microbial spoilage due to its high moisture content. Spoilage caused by bacteria and fungi results in undesirable changes in taste, texture, and overall quality, leading to significant post-harvest losses. The present study aimed to evaluate the antimicrobial potential of different parts (stem, leaf, seed, and flower) of Tephrosia purpurea, a medicinal plant belonging to the family Fabaceae, against selected tomato spoilage bacteria. Plant extracts were prepared using aqueous, chloroform, and ethyl acetate solvents and assessed for antibacterial activity against Bacillus subtilis, Klebsiella pneumoniae, and Pseudomonas aeruginosa using the disc diffusion method. Minimum inhibitory concentration (MIC) assays were also performed to determine the potency of the extracts. Among the tested solvents, the chloroform extracts exhibited the highest antibacterial activity compared to aqueous and ethyl acetate extracts. Notably, chloroform seed and leaf extracts showed maximum zones of inhibition against B. subtilis and K. pneumoniae, while significant activity was also observed against P. aeruginosa. MIC analysis further confirmed the superior efficacy of chloroform extracts, particularly the seed extract, which demonstrated strong inhibition at lower concentrations. In contrast, aqueous and ethyl acetate extracts showed comparatively moderate activity. Overall, the findings suggest that chloroform extracts of Tephrosia purpurea, especially from seeds and leaves, possess potent antibacterial properties and may serve as a promising natural alternative for controlling tomato spoilage pathogens and enhancing post-harvest preservation strategies.