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Does Chitosan Extend the Shelf Life of Fruits?

Tahsin Islam Sakif*
Canadian International School Bangladesh (CISB), Dhaka, Bangladesh

Adam Dobriansky
Canadian International School Bangladesh (CISB), Dhaka, Bangladesh

Kelly Russell
Canadian International School Bangladesh (CISB), Dhaka, Bangladesh

Tofazzal Islam
Department of Biotechnology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh

Abstract/ Executive Summary:

The use of hazardous formalin in increasing shelf life of fruits and protecting them from microbial decay by unscrupulous traders is a big health concern for the consumers in Bangladesh. Chitosan is a natural biopolymer produced from the exoskeletons of shrimp and crab, which slows antimicrobial activities and induces immunity of plants against microbial pests. This study aimed to evaluate the efficacy of chitosan on the shelf life extension of some local ripened fruits compared to untreated control. Three doses of chitosan solution viz. 0, 500 and 1000 ppm were sprayed in alternate day on banana (cvs. Shabri and Champa), strawberry, tomato, and oranges. It revealed that chitosan extended shelf life of all fruits by delaying the decay; however, level of protection varied in 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 chitosan equally protected 100% decay in tomatoes until 8 days of treatments at room temperature. More than 80% protection of other fruits viz. banana, orange and strawberries by chitosan were recorded at 8, 8 and 4 day after treatment, respectively, which were remarkably higher than the untreated control. Interestingly, 500 ppm of chitosan spray gave better protection than 1000 ppm in all the tested fruits. These results suggest that lower doses of chitosan can be utilized as a natural preservative of fruits alternative to hazardous formalin. A further study with higher number of fruits, and at varying temperature and chitosan doses are needed for recommending it for practical application as a fruit preservative.

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

Location: Canadian International School Bangladesh (CISB), Dhaka, Bangladesh

Start Date:

End Date:

Program Area: Knowledge Management

Commodity: Banana, Self life

Objectives:

Therefore, the hypothesis of this investigation was that chitosan could enhance shelf life of climacteric fruits as an alternative to hazardous formalin. To test this hypothesis, the objective of this study was to evaluate efficacy of the varying concentrations of chitosan solution on shelf life of orange, banana, strawberry and tomato at room temperature.

Methodology:

2.1. Materials and Chemicals Used in the Experiment Chitosan [2-Amino-2-deoxy-(1→4)-beta-D-glucopyranan] from shrimp covers was purchased from Sigma. Fresh fruits used viz. orange, banana (cvs. Shabri and Champa), strawberry (cv. American Festival), and tomato were collected from the local market of Banani district of Dhaka. Other materials and chemicals used in the investigation were PET bottles (1 L and 500 mL), plastic container (500 ml), distilled water, hydrochloric acid (HCl), sodium hydroxide (NaOH), and pipette tips were available in the laboratory of Department of Biotechnology of Bangabandhu Sheikh Mujibur Rahman Agricultural University, Bangladesh. The glassware and minor equipment used were test tubes, round bottom flasks, pH meter, micro-pipette, spray head and a digital balance.

2.2. Preparation of Chitosan Solution Ten grams of chitosan from shrimp covers (Sigma) was taken in a round bottom flask dissolved in 100 ml of 0.5N hydrochloric acid. The pH of the solution was adjusted to 7.0 by adding 0.5N sodium hydroxide and then diluted with sterilized distilled water (H2O) to make the stock solution of 1 L (10,000 ppm). Two working solutions, 500 and 1,000 ppm prepared by appropriate dilution of the stock solution with distilled water. Only distilled water was used as control (0 ppm chitosan).

2.3. Application of Chitosan Solution to the Fruits Four from each kind of fruits (orange, strawberry, banana cv. Sabri, banana cv. Champa, and tomato) washed with tap water. The excess water from the surface of the fruits was absorbed by paper towel tissues before placing them into a 500 ml plastic container. Three chitosan solutions (0, 500 and 1,000 ppm) were sprayed onto the fruits until wet and then loosely covered the container by a piece of newspaper. Spray application of chitosan on fruits was done in every alternate day and the morphological features of the fruits were observed every day. The observation of fruits decay over time was recorded in a notebook and also photographed every day by a digital camera.

The protection (%) of fruits from decay over time of chitosan treatment was calculated as follows: Protection (%) from decay = 100 – Decay (%) of fruits under chitosan treatment.

2.4. Statistical Analysis Data obtained were analyzed by using Microsoft Excel software and bar graphs were drawn using the mean values of five replicated experiments.

Source of Information: Advances in Bioscience and Biotechnology, 2016, 7, 337-342

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Chitosan spray remarkably enhanced shelf life of strawberry, tomato, orange and bananas under room temperature. However, the type of fruit seemed to be an important factor, as strawberries showed more signs of decay then bananas. Interestingly, the fruits infused with 1000 ppm chitosan possibly had some side effects as some rotted even faster. The fruits which were soaked with 500 ppm produced the best results, as they still looked fresh with no signs of rotting. The fruits treated with only water decayed faster and normally. Too much of chitosan may actually be very bad for some fruits such as strawberries or tomatoes. The findings of the current study might be useful for replacing the use of health hazardous formalin by natural alternative and eco-friendly chitosan.

Knowledge Management: Journal