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ISSN Print: 2381-1013 ISSN Online: 2381-1021

American Journal of Agricultural Science

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

American Journal of Agricultural Science
Vol.6 , No. 1, Publication Date: Mar. 6, 2019, Page: 1-10

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Authors

[1]	Must Alima Rahman, Department of Agricultural Chemistry, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh; Institute of Radiation and Polymer Technology, Bangladesh Atomic Energy Commission, Dhaka, Bangladesh.
[2]	Mohammed Ariful Islam, Department of Agricultural Chemistry, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh.
[3]	Mohammad Tipu Sultan, Department of Soil, Water and Environment Discipline, Khulna University, Khulna, Bangladesh.
[4]	Abu Hena Mostofa Kamal, Institute of Radiation and Polymer Technology, Bangladesh Atomic Energy Commission, Dhaka, Bangladesh.
[5]	Ruhul Amin Khan, Institute of Radiation and Polymer Technology, Bangladesh Atomic Energy Commission, Dhaka, Bangladesh.
[6]	Mohammad Razzak, Institute of Radiation and Polymer Technology, Bangladesh Atomic Energy Commission, Dhaka, Bangladesh.
[7]	Mohammad Tazul Islam Chowdhury, Department of Agricultural Chemistry, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh.
[8]	Mohammad Sirajul Islam Khan, Department of Agricultural Chemistry, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh.
[9]	Mohammad Zahirul Islam Mollah, Institute of Radiation and Polymer Technology, Bangladesh Atomic Energy Commission, Dhaka, Bangladesh.

Abstract

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 shell 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

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