EFFECT OF CHITOSAN COATING ON WEIGHT LOSS AND POSTHARVEST QUALITY OF GREEN PEPPER (CAPSICUM ANNUM L.) FRUITS

Generally, edible coatings regulate water vapor, oxygen and carbon dioxide transfer in fruits, thereby influencing the ongoing respiratory activity and products’ quality. In the present study, the effect of coating with chitosan (0.5, 1.0 and 2% w/v) on fruit quality of green pepper (Capsicum annum L.) was investigated. The results illustrated that with increasing chitosan concentration, fruit weight loss and decay incidence were controlled effectively. Furthermore, fruits that were dipped in a chitosan solution with a concentration of 2% exhibited a higher content of ascorbic acid, total chlorophyll, phenolic compounds and total soluble solid. Overall, the results demonstrated that coating pepper fruits with chitosan could be an effective treatment to increase postharvest life.