Investigation of edible coatings on the physical, chemical and microbiological characteristics of processed melons during storage

The possible use of chitosan coating on fresh-cut melons ( Cucumis melo var. Cantalupensis ) was investigated in this research topic. Manually sliced were treated with solutions 10 g/kg and calcium lactate then stored at 4°C for 8 days. Physical, physicochemical, microbiological sensory properties the samples monitored during storage period. It found that coatings inhibited growth microorganisms affected significantly positively time products. Changes qualities taste evaluated. A retarded water loss drop quality, increasing soluble solid content titratable acidity. data revealed applying a preserved effectively quality extended shelf life melons.