Main Article Content
Chitosan-based coating was concerned in recent years owing to its non-toxic, biodegradable, and biocompatible. The objective of the study was to evaluate the effect of Chitosan coatings that were applied by double immersion of fruits in the film-forming solutions for 5 min, depending on treatments: (i) Chitosan at 1.5% (w/v) in lactic acid 1% (v/v); (ii) Chitosan at 1.5% (w/v) in lactic acid 1% (v/v) and Tween 80 at 0.1% (w/v); and (iii) Chitosan at 1.5%(w/v) in acetic acid 1% (v/v). (iv) uncoated. The effectiveness of the treatments in extending fruit shelf-life was evaluated by determining ripening stages, weight loss, firmness, pH, total sugars, reducing sugars, non- reducing sugars.
The results have proved that the addition of Lactic acid at 1% (w/v based on chitosan) and Tween 80 at 0.1% (v/v) in chitosan solution improved coating properties delaying the ripening stage with lowest weight loss (4.5%), lowest firmness (38%), with no change in pH (4.8-4.9), high total sugars (95%), high reducing sugars (46%) and low non-reducing sugars (45%) in banana.