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Effects of Edible Micronized Chitosan Coating on Quality and Shelf Life of Sliced Papaya

DOI: 10.4236/fns.2013.49A2002    4,180 Downloads   6,776 Views   Citations

ABSTRACT

Papaya pulp is very perishable and has a short shelf life. Manually sliced papayas were treated with 0%, 0.25%, 0.5%, and 1% chitosan (non-micronized and micronized) aqueous solutions; placed into plastic trays, and over-wrapped with PVDC film and then stored at 4°C. Color, soluble solid content, water loss, and total plate count of samples were evaluated. Chitosan coating had the ability to maintain the lightness of the sliced papayas. The a* values of the micronized chitosan-coated sliced papayas were significantly lower than those of the-coated. The sliced papayas that had been treated with 1% MC had a higher total soluble solid content and lower b* value after four days of storage. Also, the chitosan coating on the sliced papaya effectively retarded water loss and inhibited the growth of microorganisms. The results reveal that applying a chitosan coating effectively maintained the quality attributes and prolonged the shelf life of the sliced papayas.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

P. Chien, H. Lin and M. Su, "Effects of Edible Micronized Chitosan Coating on Quality and Shelf Life of Sliced Papaya," Food and Nutrition Sciences, Vol. 4 No. 9B, 2013, pp. 9-13. doi: 10.4236/fns.2013.49A2002.

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