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Performance of Irradiated Chitosan and Formalin to Preserve Banana and Bitter Gourd

MD. AZIZUL HAQUE*
Dept. of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail-1902, Bangladesh

ROKEYA BEGUM
Dept. of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail-1902, Bangladesh;

Abstract/ Executive Summary:

The demand for safe and hazard free agricultural products quicked investigating the potentiality of natural preservative for the preservation of fruits and vegetables. Chitosan is one of the most studied biopolymer as natural preservative. Research was conducted to assess the feasibility of extension of shelf life of banana (Musa sapientum) and two varieties (local and hybrid) of bitter gourds (Momordica charantia. L) were used for chitosan treatment. The fruits (bananas) were stored at ambient environment (30±1^oC and 75% relative humidity) and vegetables (bitter gourds) were stored both at ambient temperature as well as refrigeration condition (2-4^oC). The effects of chitosan coating on banana and bitter gourd were examined by means of shelf life, microbiological examination and sensory evaluation. The overall results showed that effectiveness of 40kGy irradiated Chitosan-1000ppm solution showed the best result in extending the shelf life of banana (60% increased) and deshi/local bitter gourd (about 65% increased) and chitosan-1500ppm acted most fruitfully only for hybrid bitter gourd (about 56% increased). On the other hand, 2.0% concentrations of chitosan have an ability to inhibit the load of microorganisms significantly with no cytotoxic effect. Finally, there was a significant effect of chitosan was observed with compare to formalin.

Keywords: Chitosan, Formalin, Banana, Bitter gourds

Location: Laboratory of FTNS, MBSTU, Tangail, Bangladesh and Institute of Radiation and Polymer Technology (IRPT), Bangladesh Atomic Energy Establishment, Dhaka

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Banana, Bitter gourd

Objectives:

To date, use of this irradiated coating material has not yet been reported on fresh banana and bitter gourd. Therefore, in this study it was attempted to evaluate different types of locally developed irradiated Chitosan coatings most suitable for enhancing the shelf life and improving the quality of banana and bitter gourd.

Methodology:

Study area: The experiment was conducted in the laboratory of FTNS, MBSTU, Tangail, Bangladesh and Institute of Radiation and Polymer Technology (IRPT), Bangladesh Atomic Energy Establishment, Dhaka. Fresh, healthy bitter gourd (local and hybrid) and naturally ripe banana were collected from Salimpur Upazila and Tangail Sadar.

Preparation of natural preservative (Chitosan): Prawn cover waste was used for the preparation of chitosan. After grinding and sieving the cover was deproteinized by 3% NaOH (w/v) for 2 hrs at 60^oC (solid: solvent/1:16). The extract was then washed and demineralized the chitin yield by 1N HCl for 2 hrs at 60^oC (solid: solvent/1:16). Followed by washing the extract was then decolorized by acetone and bleach bleached with 0.315% NaOCl for 5 min at room temp (solid: solvent/1:10). Deacetylation of chitin was done by 50% NaOH for 3 hours at 100oC (solid: solvent/1:20). Finally the chitin was obtained through washing and drying.

Radiated chitosan: The prepared natural preservative (chitosan) was irradiated at gamma radiation. For banana and bitter gourd preservation 40kGy radiation doses was used. Microbial analysis: Regarding microbial ecology, the levels of aerobic mesophilic microorganisms and fungal infection were determined as described in Lopez-Galvez et al. (2013). Determination of cytotoxicity: In vitro cytotoxicity test was performed using Brine Shrimp Lethality Bioassay method. Sensory analysis: For sensory analysis, quality was evaluated by a panel of three trained members. The samples were judged separately by a team of experienced judges for organoleptic parameters like colour, texture, taste, flavour and aroma using the Hedonic scale suggested by Krum (1955). Statistical analysis: Two replications of each experiment, separately in time, was carried out. Samples were evaluated in triplicate per treatment and evaluation period. ANOVA and Brown–Forsythe tests were used in order to compare different treatments depending on the homogeneity of the variances using SPSS 19.0 for Windows at a significant level of P ≤ 0.05 for all the evaluations.

Source of Information: Journal of Science and Technology, 6(1 & 2): 161-175, December 2016

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The beneficial effect of the elevated Chitosan concentration on firmness has also been reported for tomato (Ghaouth et al., 1992a), peach, Japanese pear, kiwifruit (Du et al., 1997), ‘Murcott’ tangor (Chien et al., 2007a) and also in strawberry (Jiang & Li, 2001). The application of irradiated chitosan coating (with optimum concentration 1000ppm) could be beneficial and considered for commercial application in extending the shelf-life and assuring quality to some extent, controlling decay of banana and bitter gourd. In using chitosan for decay control, we consider that it may be suitable in the treatment of banana and bitter gourd stored for shorter periods (e.g. 8 and 5 days) or for short-distance transport and distribution. However, for longer storage (e.g. 23 and 14 days) and marketing, we adopted cold storage temperature (2-4oC) with plastic packaging for bitter gourd (local and hybrid) sample to control discoloration and decay. Study also showed that 2.0% concentrations of chitosan have an ability to inhibit the load of microorganisms significantly. This treatment can ideally be adopted for enhancing storage life of highly perishable fruits and vegetables like banana and bitter gourd to restrict the use of harmful preservatives by the growers and traders.

Knowledge Management: Journal