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Assessment of Chitosan as Preservative on Shelf Life and Major Nutrient Contents on Fruits and Vegetables

Must Alima Rahman*
Department of Agricultural Chemistry, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh

Mohammed Ariful Islam
Department of Agricultural Chemistry, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh

Abstract/ Executive Summary:

Postharvest loss of perishable fruits and vegetable is of great concern for Bangladesh. As agricultural crops are rapidly perishable, they are also damaged due to high humidity and temperature. To address this problem, chitosan was prepared from prawn cover collected from local market and applied on tropical fruits and vegetables namely banana, tomato and papaya for extending shelf life. Samples were collected from 3 markets near Dhaka city. Chitosan was applied on treatment groups by deep coating method. The experiment was laid out with three replications under two doses of chitosan (500ppm and 1000ppm). Significant difference were found higher in tomato and papaya than banana for color index and weight loss parameter, while EC, pH, percent Total Suspended Solids (TSS) and Total Dissolved Solids (TDS) levels were remains similar. In case of Total Viable Count (TVC) and Total Fungal Count (TFC), the significant difference was higher in control than 500ppm and 1000ppmchitosan for banana, tomato and papaya. Percentages of nitrogen (N) and potassium (K) content were remaining similar or high, while phosphorus (P) content was remaining similar. Present study shows that 500ppm dose of chitosan is more effective compared to that of 1000ppm dose of chitosan in banana. It can be concluded that coating with chitosan can be employed to extend the shelf life and to improve quality of fruits and vegetables by delaying ripening, reducing weight loss and reducing microbial growth in fruits and vegetables.

Keywords: Chitosan, Preservatives, Deep Coating Method, Shelf Life, Nutrient Contents

Location: Department of Agricultural Chemistry, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh

Start Date:

End Date:

Program Area: Socio-economic and Policy

Non-commodity: Performance

Objectives:

The aim of the present research work is to assess the effect of chitosan (an organic preservative collected from Shrimp) on shelf life and major nutrient contents of some selected fruits and vegetables.

Methodology:

2.1. Preparation of Chitosan The collected prawn covers samples were transported to the laboratory and air dried. After drying in air, the prawn covers were converted into chitosan through deprotenization, demineralization and deacetylation processes. (a). The collected waste prawn cover was washed with hot water (70°C) and then dried in an oven at 105°C for 72 hours. Dried prawn cover was ground and then deproteinized with 1 N NaOHsolutionat boiling temperature (100°C) for 4 hours (prawn cover: NaOH = 1:16, w/v) and demineralinzed with 1 N HClsolution at boiling temperature (100°C) for 4 h (chitin: HCl = 1:13, w/v). The mixture was then washed with distilled water, filtered to neutralize and dried at 105°C in an oven for 24 hours. Prepared chitin is an intermediate product of chitosan. (b). Chitosan was obtained by deacetylation of chitin using 1N NaOH (chitin: NaOH = 1:20, w/w, Solid state ratio) at 100°C for 4hours. After this process, solid was separated from the alkali and was extensively washed with distilled water to removetraces of NaOH (neutralization was confirmed using Litmus paper). The resultant solid was dried in a vacuumoven at 50°C for 24 hours. Chitosan was extracted in this wayfrom prawn cover waste. At last solid chitosan was converted into solution by 2% acetic acid. 2.2. Application of Chitosan At first some selected fruits and vegetables were divided into 2 and 3 groups. Among them 1 group for control and other groups for treatment. Chitosan was applied on treatment groups by deep coating method. 3.1. Color Index Skin color development was assessed visually and a color index was calculated on scale from 1 (green) to 5 (full color). To do so, skin color of individual fruit was scored on a ripening scale of: 0 = green, 1 = breaker, 2 = <25% color change, 3 = 25-30% color change, 4 = >50% color change but <75% color change, 5 = full color. 3.3. Electrical Conductivity At first, take 20g sample and add 50mL distilled water. Stir the mixture for half an hour to ensure complete dispersion of the sample. Left the conical flask in rest to decant the sample and the electrode of the EC meter is deep into the overlying water. Take care that the electrode does not touch the underlying sample. Record the reading. 3.4. pH At first, take 20g sample and add 50mL distilled water. Stir the mixture for half an hour to ensure complete dispersion of the sample. Left the conical flask in rest to decant the sample and the electrode of the pH meter is deep into the overlying water. Take care that the electrode does not touch the underlying sample. After stabilization, take the reading.

Source of Information: American Journal of Agricultural Science. Vol. 6, No. 1, 2019, pp. 1-10

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Achievement/Findings:

Bio-based polymers are closer to the reality of replacing conventional polymers than ever before. Commonly found in many applications from commodity to hi-tech applications due to advancement in biotechnologies and public awareness. This study points out that 500ppm chitosan is sufficient for storage of tomatoes, papayas and bananas at low temperature and high humidity. Shows that coating with chitosan can be employed to extend the shelf life and to improve quality of fruits and vegetables by delaying ripening, reducing weight loss and reducing microbial growth in fruits and vegetables. The application of chitosan was observed more tolerant in the treatment fruits and vegetables compared to the control fruits and vegetables. 500ppm dose of chitosan is more effective compared to that of 1000 ppm dose of chitosan in banana. From the result, in case of banana, after 5 days the application of chitosan was observed more tolerant in the treatment fruits compared to the control fruits. After 15 days initially microbial growth was observed in the papaya fruits in control compared to the treatment fruits. In case of tomato initially it was unspoiled about 8 days. After that it got rotten compared to the treatment fruits. It can be concluded that, the application of preservatives is more effective to the microbial damage area rather than the whole fruits. Conclude that the effect of a chitosan coating appears to be comparable to the control which is without coating in improving postharvest preservation of fruits and vegetables. Due to its lower cost, chitosan is probably the most attractive and effective biopolymer for achieving conservation of different fruits and vegetables.

Knowledge Management: Journal