Effect of Chitosan Coating and Storage Temperature on Shelf-Life and Fruit Quality of <i>Ziziphus Mauritiana</i>

Due to short shelf-life of ber fruits, developing postharvest protocols incorporating nonchemical compounds with the aim extending its shelf life and maintaining quality is one major issues regarding fruit industry. The fruits greatly affected by factors especially temperature treatment. In present study, effect chitosan coating storage on physicochemical characteristics was investigated as a factorial experiment based randomized complete block design three (chitosan coating, temperature, time). were soaked in 0%, 0.5%, 1% solution stored at 5 25°C for 28 days. Changes weight loss, shriveling, firmness, total soluble solid (TSS), titratable acidity (TA), ascorbic acid well decay rate periodically recorded. results indicated that significantly prevented from reducing weight, TSS, TA, content. Also, controlled decay. Chitosan low (5°C) had greater positive maintenance than 25°C. other words, influence life, so best storing 5°C destroyed after two weeks. general, showed (1%) low-temperature most effective strategy improving physiological prolong fruits.