THE APPLICATION OF CHITOSAN IN THE PRESERVATIVE FOR FRUITS AND VEGETABLES AND CONTROL OF POST-HARVEST DISEASES: A REVIEW

Abstract

Many post-harvest diseases are caused by wound pathogens, and the complete control of these agents is done through the use of an agent which grows rapidly and is environmental friendly. One of the commonly used agents in regulating post-harvest disease is a polysaccharide called chitosan. Its derivatives are able to form a semipermeable on the surface of the fruit, which can act as a mechanical barrier to protect the fruit from pathogen infection and also to induce host defense responses, and reduce decomposition during storage periods, Chitosan coating as an edible substance has been applied in the preservation of fresh fruit, vegetable or their fresh-cut materials. After coating with chitosan on the surface of post-harvest fruit and vegetable, the respiration rate and weight loss rate are restrained, and higher firmness remains. Meanwhile, the activities of protective enzymes are maintained at a higher level, and the cell membrane can keep relatively intact. Furthermore, chitosan coating has a certain preventive effect against microbes and can reduce decay. Since the storage condition of post-harvest fruit and vegetable is improved, more nutrients are also reserved. Chitosan coating would probably have wide prospects in the preservation of post-harvest fruits and vegetables in the future.