August 03, 2024 | Applied Food Research |
Lovely Professional University, Ghani Khan Choudhury Institute of Engineering and Technology, India, and the University of Debrecen, Hungary, examined the potential of chitosan, a biopolymer derived from crustaceans, in reducing post-harvest losses in papaya. Chitosan, which is obtained from chitin through deacetylation, is known for its biodegradability, biocompatibility, and antibacterial properties. These qualities have led to its extensive use in the food processing industry.
The study highlights chitosan's ability to inhibit the growth of various fungi and bacteria, including both gram-positive and gram-negative strains, through electrostatic interactions with microbial cell walls and membranes. Given papaya's susceptibility to post-harvest losses due to physical damage, microbial growth, and moisture loss, the researchers explored the application of chitosan as a preservative coating.
The findings indicate that chitosan coatings, either alone or combined with other preservatives, effectively reduce these post-harvest issues, thereby extending the shelf life of papayas. The review emphasizes the potential of chitosan in improving the sustainability of papaya production and supply by mitigating losses and preserving fruit quality. This approach could offer significant benefits in enhancing the economic viability and environmental impact of papaya cultivation.