Chitosan is derived from the chitinous crustaceans such as shrimp shell, crab shell. It is a unique aminopolysaccharide that is used in agriculture, food, pharmaceuticals and Health products have emerging commercial potential. Chitosan coatings on fruits and vegetables have been found to be effective in reducing various harmful microorganisms and extending the shelf life of these products.Chitosan has antibacterial effect on fungi and Gram.
The freshness of fruits and vegetables is an important criterion in determining which products consumers prefer to buy in the market. Supermarkets face the challenge of keeping F&V fresh and delivering better quality products to consumers. Bacteria rapid growing limit its storage, handling and transport potential.
Chitosan is a cationic biopolymer with antimicrobial properties.Because the molecular structure of chitosan can interact with the cell membrane and cell wall of bacteria, chitosan can inhibit the growth of bacteria.Chitosan has been found to be effective against both gram-positive and gram-negative bacteria. The edible preservative liquid produced by chitosan can coat vegetables and fruits to form a protective film, thereby reducing the reproduction of bacteria. In addition, it can also reduce the water evaporation and respiration rate of vegetables and fruits. Thereby causing a general delay in spoilage, which will extend the shelf life of the product.
Experiments have shown that the chitosan coating can prevented from attacks of Penicillium spp., Aspergillus spp., Rhizopus stolonifer and Botrytis cinerea.Moreover, Chitosan has itself, the ability to control some fungal diseases, which deteriorate fruits quality during storage. Based on research and business practice, coating and film are the most popular methods of using chitosan for food/fruit preservation. With the continuing increased demands of using natural preservatives, chitosan may be added as an ingredient to food/fruits.