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

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.