ASSESSMENT OF CHITOSAN AS PRESERVATIVE ON SELF LIFE AND MAJOR NUTRIENT CONTENTS ON FRUITS AND VEGETABLES

Abstract

An experiment was conducted in the laboratory of the Bangladesh Atomic Energy Commission in Ganakbari, Savar, Dhaka and the laboratory of the Department of Agricultural Chemistry, Sher-e-Bangla Agricultural University, Dhaka-1207 during September 2017 to March 2018 to assessment of Chitosan as preservative on self life and major nutrient contents on fruits and vegetables. Prawn shells and some selected fruits and vegetables were collected from different markets near the Dhaka city. In this study, fruits and vegetables were collected from 3 markets of Bank Town Bazar, Savar Bazar, Ganakbari Bazar. At first some selected fruits and vegetables were divided into 2 or 3 groups. Among them 1 group for control and other group for treatment. Chitosan was applied on treatment groups by deep coating method. The factorial experiment was laid out with three replications [Samples are BC= Banana Control, BT 1 = Banana Treatment 1 = Banana Treatment 2 , PC= Papaya Control, PT = Papaya Treatment 1 , TC= Tomato Control and TT = Tomato Treatment 1; T 1 = 500 ppm Chitosan and T = 1000 ppm Chitosan]. Color index shows a significant difference (p≤0.05) among the varieties. In case of color index and weight loss the significant difference were higher in Tomato and Papaya than Banana, while EC and pH levels were remains similar. In case of Total Suspended Solids (TSS) and Total Dissolved Solids (TDS), percentages of TSS and TDS were also remaining similar. In case of Total Viable Count (TVC) or Total Bacterial Count and Total Fungal 6 | P a g e

, BT 2 1 1 2 Count (TFC) or Yeast & Mold Count (YMC) the significant difference is higher in control of Banana, Tomato and Papaya than treatment-1 and treatment-2 of Banana, Tomato and Papaya. In case of Nitrogen (N), Phosphorus (P) and Potassium (K) content, percentages of Nitrogen and Potassium content were remaining similar or high, while Phosphorus (P) content was remaining similar. This study points out that 500 ppm chitosan is sufficient for storage of tomatoes, papayas and bananas at low temperature and highhumidity.This study shown that coating with chitosan and a chitosan derivative can be employed to extend the shelf life and to improve quality offruits and vegetables by delaying ripening, reducing weight loss and reducing microbial growth in fruits and vegetables. From the experiment, it can be concluded that 500 ppm dose of chitosan is more effective compared to that of 1000 ppm dose of chitosan in Banana fruits. Therefore, it suggests that the use of Chitosan as preservative on self life could be an effective approach 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.