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The growing concern about food safety makes necessary to search for alternative methods of food conservation. The objective of this work was to evaluate postharvest conservation of kale leaf using aqueous vegetal extracts. The experimental design was completely randomized, with the concentrations of 5, 10, 15, 20 and 25% of Rosmarinus officinalis, Allium sativum, Capsicum baccatum, Cymbopogon citratus and the control treatment using deionized water. The extracts were sprayed on kale leaves withdoi:10.26814/cps2018011 fatcat:wxvmzyw5rncw7odzjnqdtynj4q