Tomato Solanum lycopersicum L. (Solanales: Solanaceae) is highly perishable and requires postharvest treatment to extend its shelf life. Use of synthetic chemicals to control post-harvest loss in tomato has adverse effect on health and there is need to explore natural alternatives to chemical. Two formulations of African black pepper Piper guineense Schumach. (Piperales: Piperaceae), aqueous extract and essential oil, were evaluated as preservatives for Roma type tomato fruit. Tomato fruits

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... treated with different concentrations of aqueous extracts and undiluted essential oil and stored under refrigeration condition. Samples were taken at 5-days interval and analyzed for weight loss, total soluble solids and ascorbic acid. Total Viable Count (TVC) and total mould count (TMC) were determined. Chemical composition of essential oil was identified using gas chromatography-mass spectrometer. Percent weight loss (PWL) in aqueous extract-treated tomato (0.0%-0.68%) was lower than the control (0.3%-19.97%). The total soluble solid (brix) of samples in untreated fruit was lower than fruit treated with higher of P. guineense. Ascorbic acid contents were higher in aqueous extract-treated samples than the control. Essential oil-treated fruit had lower physiological weight loss TVC and TMC than the control. Twelve compounds were identified in P. guineense essential oil, the most of which were b-sesquiphellandrene (23.7%). The P. guineense aqueous extract or essential oil is recommended as a bio-rational preservative for postharvest storage of tomato.