The effects of edible chitosan coating on prolonging the shelf life of green chilies (Capsicum annuum L.)

Green chillies (Capsicum annuum L.) are susceptible to pest attack, experiences water loss rapidly in a short time and also chilling injury when stored at cool temperature that leads shorter shelf life. Therefore, this study was conducted examine the effects of chitosan different concentrations (0.5%, 1.0% 2.0%) on life green chilies ambient (27°C) for 21 days. The effectiveness treatments extending chilies’ shelf-life evaluated by determining their physical chemical qualities. Coated able preserve longer period compared uncoated chilies. Regardless any concentration, total soluble solid content (TSS) coated had increased starting from day 3 as control. At highest concentration 2.0%, treatment reduce pH 28% 6 storage period, meanwhile, maintained across end (day 21). It found faced 10 22% weight control where prominent 2.0% chitosan. However, terms firmness, do not give significant effect all treated These results suggest application edible coating contributes lower which is responsible