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Development of antimicrobial edible coating based on modified chitosan for the improvement of strawberries shelf life

Khan, Imran, Tango, Charles Nkufi, Chelliah, Ramachandran, Oh, Deog-Hwan
Food science and biotechnology 2019 v.28 no.4 pp. 1257-1264
chitosan, edible coatings, fruits, fumaric acid, molds (fungi), shelf life, storage temperature, strawberries, weight loss, yeasts
Edible antimicrobial coating produced from chitosan (CS) and its derivative was applied to improve the shelf life of fresh strawberries at 10 °C. Fruits treated with coating solution was stored at 10 °C and evaluated for weight loss, visual decay and microbiological analysis. Results indicated that the percentage weight loss and the decay were significantly (p < 0.05) lower for chitosan-monomethyl fumaric acid (CS-MFA) than that of CS and control samples. The total aerobic count for CS-MFA was 3.32 log CFU/fruit and was considerably lowered (p < 0.05) than CS (3.83 log CFU/fruit) and control (5.31 log CFU/fruit) at the end of storage. Fruit coated with CS-MFA showed significantly lowered (p < 0.05) count of yeast and molds when compared with CS. In conclusion, the antimicrobial edible coating based on modified CS improved microbiological characteristics and increased the shelf life from 4 (control) to 8 days (coated fruits).