Flornica A. Ahing. and N. Wid.

Faculty of Science and Natural Resources, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, MALAYSIA
Corresponding author : Newati, Wid Email:

Received 13th November 2021; accepted 22nd November2021
Available online 20th May 2022

ABSTRACT. Chitosan, a biopolymer that consist of various properties, has multiple applications throughout industries where one of the promising applicarion of chitosan is its preservative effect. Chitosan, a bioactive natural edible coat can be considered a promising alternative to overcome the freshness of bananas during storage. Throughout this study, observations were made on weight loss, peel colour changes and titratable acidity for the effect of chitosan coating. In terms of weight loss, among four different concentration of chitosan coating solution, the 2.0% chitosan coating solution showed the lowest weight loss percentage which is 22.6% compare to others which were 1.0% (26.00%), 0.5% (26.20%) and 1.5% (34.24%) significantly. The result marked variations between the uncoated banana and coated banana at different concentrations of chitosan coating solution (ASC) which are 0.50, 1.00, 1.50 and 2.00%. The peel color changes were significantly different during the first and final day of observation for each concentration. A significant variation was observed for the titratable acidity of the banana fruit where the lowest value obtained was 0.812% during coating with 2.0% chitosan coating solution while the highest titratable acidity was observed during the coating with 1.5% chitosan solution which is 2.11%. To summarize, banana coating with chitosan can decreased the weight loss of the banana fruit as well as improve the peel color changes during 12 days of storage. Besides that, banana coating with chitosan can also lower the value of titratable acidity of the banana fruit compared to uncoated bananas.

KEYWORDS: chitosan, shelf life, coating, titratable acidity.


  • Al-Qurashi, A. D., Awad, M. A., Mohamed, S. A. & Elsayed, M. L.2017. Postharvest Chitosan, Trans-Resveratrol and Glycine Betaine Dipping Affect Quality, Antioxidant Compounds, Free Radical Scavenging Capacity and Enzymes Activities of ‘Sukkari’ Banans During Shelf Life. Scientia Horticulturae. 219: 173-181.
  • Duan, C., Meng, X., Meng, J., Khan, M. I. H., Dai, L., Khan, A., A, X., Zhang, J., Huq, T. & Ni, Y. 2019. Chitosan As A Preservative For Fruits and Vegetables: A Review on Chemistry and Antimicrobial Properties. Journal of Bioresouurces and Bioproducts. 4(1): 11-21.
    Dutta, P. K., Dutta. J. & Tripathi, V. S. 2004. Chitin and Chitosan: Chemistry, Properties and Application. Journal of sciencetific & industrial Research. 63:20-31
  • Jiang, Y., Li, J. & Jiang, W. 2005. Effects of Chitosan on Shelf life of Cold-Stored Litchi Fruit at Ambient Temperature. LWT 38: 757-761.
    Li, N., Xiong, X., Ha, Xia. & Wei, X. 2019. Comparative Preservation Effect of Water-Soluble and Insoluble Chitosan from Tenebrio molitor Waste. International Journal of Biological Macromolecules. 133: 165-171
  • Priyadarshi, R. & Rhim, J. W. 2020. Chitosan-Based Biodegradable Functional Films for Food Packaging Applications.
  • Silva, W. B., Silva, G. M. C., Santana, D. B., Salvador, A. R., Medeiros, D. B., Belghith, I., Silva, N. M., Cordeiro, M. H. M. & Misobutsi, G. P. 2018. Chitosan Delays Ripening and ROS Production in Guava (Psidium guajava L.) Fruit. Food Chemistry. 242: 232-238.
  • Soradech, S., Nunthanid, J. & Limmatvapirat, S. 2017. Utilization of Shellac and Gelatin Composite Film for Coating to Extend the Shelf Life of Banana. Food Control. 73: 1310-1317.
  • Suseno, N., Savitri, E., Sapei, L. & Padmawijaya, K. S. 2014. Improving Shelf-Life of Cavendish Banana Using Chitosan Edible Coating. Procedia Chemistry. 9: 113-120.
  • Youn, D. K., No, H. K. & Prinyawiwatkul, W. 2007. Physical Characteristics of Decolorized chitosan Affected by Sun Drying during Chitosan Preparation. Carbohydrates Polymers. 69: 707-712.

Download Full Paper Here (Right-Click and Save As)