Original scientific paper
https://doi.org/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
orcid.org/0000-0003-3524-6441
; Microbiology, Biotechnology and Nanotechnology Laboratory, Department of Microbiology Edo University Iyamho, Edo State, Nigeria
JOHN OLUSEGUN OJEDIRAN
; Agricultural, Biosystems and Food Process Engineering laboratory, Dept. of Agricultural Engineering, Landmark University, Omu-Aran, Nigeria
JULIANA BUNMI ADETUNJI
; Nutritional and toxicological Research Laboratory, Department of Biochemistry, Osun State University, Osun State, Nigeria
STEPHEN OLUMUYIWA OWA
; Department of Biochemistry, Landmark University, Omu Aran, Kwara State, Nigeria
Abstract
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
Hrčak ID:
220685
URI
Publication date:
30.5.2019.
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