USE of CHITOSAN COATING to REDUCE WATER LOSS and MAINTAIN QUALITY of CUCUMBER and BELL PEPPER FRUITS

Abstract

The effect of chitosan coating (1.0 and 1.5% w/v) on the storability of bell pepper and cucumber fruits stored at 13 and 20C (RH 85%) was determined by monitoring the weight loss, respiration and quality: Chitosan coating markedly reduced the weight loss in both bell pepper and cucumber at both temperatures. Increasing the concentration of chitosan from 1.0 to 1.5% (w/v) resulted in a significantly greater weight retention in both fruits. In addition, coating cucumber and bell pepper with chitosan reduced the respiration rate, loss of color, wilting and fungal infection. the mechanism by which chitosan coating delayed senescence in bell pepper and cucumber is most likely due to its ability to alleviate water stress.