Original scientific paper DOI: 10.17508/CJFST.2019.11.1.09
Influence of chitosan edible coating on postharvest qualities of Capsicum annum L. during storage in evaporative cooling system
CHARLES OLUWASEUN ADETUNJI*1, JOHN OLUSEGUN OJEDIRAN2, JULIANA BUNMI ADETUNJI3, STEPHEN OLUMUYIWA OWA1
1Microbiology, Biotechnology and Nanotechnology Laboratory, Department of Microbiology Edo University Iyamho, Edo State, Nigeria
2Agricultural, Biosystems and Food Process Engineering laboratory, Dept. of Agricultural Engineering, Landmark University, Omu-Aran, Nigeria
3Nutritional and toxicological Research Laboratory, Department of Biochemistry, Osun State University, Osun State, Nigeria
| ARTICLE INFO | ABSTRACT |
| Article history: Received:April 11, 2018 Accepted: April 26, 2019 |
Chitosan is a biopolymer edible coating which can act as physical barrierwhen coated on fruits and efficiently alter their internal atmosphere and delay the ripening process. This study evaluates the usage of chitosan (CH) as edible coating to extend the shelf life of green bell pepper. Physiochemical and microbial analysis of the green bell pepper was conducted during evaporative coolant structure storage (ECS). The effect of chitosan coating on green bell pepper significantly delayed a loss in firmness, weight loss, and vitamin C content and inhibited the growth of heterotrophic bacteria, mesophilic bacteria, yeast and mould during the five weeks of storage. On the whole, this study established that edible coating from chitosan could form a natural and permanent replacement to the chemically preservatives used for postharvest management of green bell pepper. |
| Keywords: chitosan edible film green bell pepper storage period microbial counts |