UTILIZATION OF EDIBLE COATING TO EXTEND SHELF-LIFE OF FRUITS

• Main Author: Naomi Nadeak, Geraldine
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/48604
• Institution: Institut Teknologi Bandung

Indonesia is one of the largest producer of mango and banana, which made these fruits become export commodities. However, despite their huge potential, these fruits are easily damaged and have a short shelf life because of their high water content. Hence, the aim of this research is to determine the effect of various edible coatings and low temperature storing on fruit shelf life. In this research, chitosan 1% and the combination of chitosan 0.5% and calcium chloride 0.5% will be used as the constituent components for the edible coatings. Mango fruits will be stored at 27±2°C and 13±2°C for 5 weeks. Banana fruits will be stored at at 27±2°C and 15±2°C for 3 weeks. Various parameters are available to evaluate the performance of edible coatings and the storage temperature effects, which are weight loss, color changes, firmness, soluble solid concentration, and ethylene production. Experimental results indicated that storing fruit at low temperature could extend mango shelf life until 5 weeks and banana shelf life until 3 weeks. However, exposure to temperatures below their optimal temperature could cause chilling injury. Furthermore, the application of edible coatings can extend the shelf life of fruits. Chitosan 1% and the combination of chitosan 0,5% and calcium chloride 0,5% coating solutions have the same ability to increase the shelf life of fruit.