Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 9 1 2023 04 15 50 60 Abdulrahman Hamza Nigeria Abubakar Mohammad Gumi Nigeria Aminu Umar Imam Nigeria Yusuf Sarkingobir Shehu Shagari University of Education Sokoto Nigeria Umar Tambari Nigeria Mustapha Sahabi Nigeria Aliyu Sulaiman Nigeria 2023 02 15 2023 04 29 The objective of this study is to determine the effect of mango leaves in preserving the varied concentrations of metals (sodium, potassium, calcium, magnesium, and phosphorus) present in two tomato varieties in Sokoto, Nigeria. After the application of different mango leaves extracts in the postharvest preservation of Daneka tomato fruits in a randomized control design, and atomic absorption spectrophotometry of macro elements; the most elevated concentrations noticed significant difference at (p<0.05) were revealed in potassium (1.20±0.002 to 3.00±0.001 ppm), and calcium (1.27±0.003 to 2.15±0.002 ppm). The lower levels of metals noticed upon storage under mango leaves are revealed by phosphorus (1.10±0.002 to1.37±0.002 ppm), and sodium (0.90±0.001 to 1.30±0.001 ppm); and the least was revealed by magnesium (0.61±0.001 to 0.86±0.001 ppm). The different concentrations of elements upon addition of mango leaves in the postharvest preservation of UTC tomatoes in Sokoto, Nigeria show, the elevated concentrations revealed by phosphorus (2.5±0.001 to 3.8±0.004 ppm), potassium (2.00±0.001 to 2.99±0.001 ppm), and magnesium (1.01±0.001 to 2.59±0.001 ppm). The lower concentrations were observed in calcium (1.34±0.001 to 1.70±0.001 ppm), and sodium (0.55±0.005 to 1.80±0.002 ppm). The mango leaves possessed potential to preserve the Na, K, Ca, Mg, and P levels in tomatoes; thus could serve as cheap, accessible, and sustainable preservative in the state when improved. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/435 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/435/212