Utilizing chitosan as an edible coating presents a promising solution for prolonging the shelf life of fresh produce

17 Jan 2024

UP Mindanao

The development of diseases and decay in vegetables after harvest limits their shelf life and saleability. To control this, proper postharvest handling and technologies should be applied. There is an increasing concern with the use of synthetic chemicals as postharvest treatments. Hence, there is a need to develop natural and more sustainable methods for controlling diseases in horticultural crops while maintaining good postharvest quality. This study looked at how chitosan, a natural substance found in crustacean shells, affects the quality and shelf life of a type of sweet pepper called ‘Smooth Cayenne’. Peppers were dipped in different chitosan solutions and kept at room temperature for 15 days. Application of a higher concentration of chitosan (1.5%) delayed shriveling and decay by up to 4 days, and made the peppers look better. Chitosan also helped increase certain healthy compounds in the peppers, specifically the total phenolic content. This suggests that using chitosan especially at 1.5% concentration could be a good way to prolong the shelf life and preserve the quality of sweet peppers. This breakthrough holds the potential to significantly reduce postharvest losses in horticultural crops, guaranteeing that they reach consumers in optimal condition.

Photo by Marbie Alpos

Read the full paper: https://doi.org/10.56899/152.03.13

Utilizing chitosan as an edible coating presents a promising solution for prolonging the shelf life of fresh produce

The development of diseases and decay in vegetables after harvest limits their shelf life and saleability. To control this, proper postharvest handling and technologies should be applied. There is an increasing concern with the use of synthetic chemicals as postharvest treatments. Hence, there is a need to develop natural and more sustainable methods for controlling diseases in horticultural crops while maintaining good postharvest quality. This study looked at how chitosan, a natural substance found in crustacean shells, affects the quality and shelf life of a type of sweet pepper called ‘Smooth Cayenne’. Peppers were dipped in different chitosan solutions and kept at room temperature for 15 days. Application of a higher concentration of chitosan (1.5%) delayed shriveling and decay by up to 4 days, and made the peppers look better. Chitosan also helped increase certain healthy compounds in the peppers, specifically the total phenolic content. This suggests that using chitosan especially at 1.5% concentration could be a good way to prolong the shelf life and preserve the quality of sweet peppers. This breakthrough holds the potential to significantly reduce postharvest losses in horticultural crops, guaranteeing that they reach consumers in optimal condition.

Photo by Marbie Alpos

Read the full paper: https://doi.org/10.56899/152.03.13