Does Chitosan Extend the Shelf Life of FruitsReport as inadecuate

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The use of hazardous formalin in increasing shelf life of fruits and protecting them from microbialdecay by unscrupulous traders is a big health concern for the consumers in Bangladesh. Chitosanis a natural biopolymer produced from the exoskeletons of shrimp and crab, which slows antimicrobialactivities and induces immunity of plants against microbial pests. This study aimed toevaluate the efficacy of chitosan on the shelf life extension of some local ripened fruits comparedto untreated control. Three doses of chitosan solution viz. 0, 500 and 1000 ppm were sprayed inalternate day on banana cvs. Shabri and Champa, strawberry, tomato, and oranges. It revealedthat chitosan extended shelf life of all fruits by delaying the decay; however, level of protection variedin different kinds of fruits as well as in doses of the chitosan used. Among the tested fruits,decay of tomatoes was most delayed by chitosan. Spraying of both 500 and 1000 ppm of chitosanequally protected 100% decay in tomatoes until 8 days of treatments at room temperature. Morethan 80% protection of other fruits viz. banana, orange and strawberries by chitosan were recordedat 8, 8 and 4 day after treatment, respectively, which were remarkably higher than the untreatedcontrol. Interestingly, 500 ppm of chitosan spray gave better protection than 1000 ppm inall the tested fruits. These results suggest that lower doses of chitosan can be utilized as a naturalpreservative of fruits alternative to hazardous formalin. A further study with higher number offruits, and at varying temperature and chitosan doses are needed for recommending it for practicalapplication as a fruit preservative.


Fruit Shelf Life, Alternative to Formalin, Health Hazards, Use of Chitosan, Fruit Preservation

Cite this paper

Islam Sakif, T. , Dobriansky, A. , Russell, K. and Islam, T. 2016 Does Chitosan Extend the Shelf Life of Fruits?. Advances in Bioscience and Biotechnology, 7, 337-342. doi: 10.4236-abb.2016.78032.

Author: Tahsin Islam Sakif1*, Adam Dobriansky1, Kelly Russell1, Tofazzal Islam2



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