Evaluation of Chitosan Based Edible Coating With Incopertaion of Acids to Enhance Shelf Life of Longan Fruit | |
| Author | Weerasuriya, Plumi Madara |
| Call Number | AIT Caps. Proj. no.BSE-18-21 |
| Subject(s) | Coating Chitosan Ascorbic acid longan fruit |
| Note | A capstone project report submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Engineering Biosystems Engineering |
| Publisher | Asian Institute of Technology |
| Series Statement | Caps. Proj. ; no. BSE-18-21 |
| Abstract | Chitosan and acids (Ascorbic caid, formic acid and citric acid) was used to generate a coating in this study. Moreover, this coating was applied to evaluate the efficiency of coating to elongate the shelf life and to define the acceptance quality of longan fruits stored for 28 days at room and refrigerated temperatures. 1.5 % chitosan with ascorbic acid, significantly reduced lightness (L*), redness-greenness (a*), yellowness-blueness (b*) and pericarp pH. In case visible bacterial growth, only chitosan at 0.5% at room temperature showed positive results. 1.5 % chitosan with ascorbic acid took the lowest value of weight loss of in fruits on the 28th day of storage. Generally, the coating with 1.5 % chitosan with ascorbic acid displayed improved outcomes in preservation of fruit lightness, overdue the changes in C* and h o values amid other treatments. The application of the coating did not affect the total soluble solid but it hindered the loss of titratable acidity and reduced the juice pH of the longan fruit compared to that with the control. Sensory evaluation results exhibited that consumers were anxious about the color and odor of the fruits. The coated fruits were given greater scores than the control throughout the shelf life study. The exterior of the coated samples was acknowledged by the consumers. The longans coated with 1.5 % chitosan with ascorbic acid was given the higher score for all the parameter (color, flavor, odor, texture, and overall quality) and was highly accepted in terms of sensory attributes at the end of study. Hence, application of 1.5 % chitosan with ascorbic acid coating has remarkable prospective to hinder microbial development and extend the shelf life of fresh longan fruit. |
| Year | 2018 |
| Corresponding Series Added Entry | Asian Institute of Technology. Caps. Proj. ; no. BSE-18-21 |
| Type | Capstone Project |
| School | School of Environment, Resources, and Development |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Bachelor of Science in Engineering Biosystems Engineering (BSE) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Loc Thai Nguyen;Datta Avishek;Bilal, Muhammad Sadiq; |
| Degree | Capstone Project (B.Sc.)-Asian Institute of Technology, 2018 |