Chitosan coatings in active packaging of fruits and vegetables

Abstract

Chitosan coatings at 1 and 2% (w/v) in lactic acid at 1% (v/v) were applied as method of active packing in two varieties of tomato (HC-3880 and Lignon) and chopped papaya var. Maradol. The application of chitosan coatings retards the ripening in both varieties of tomato as well as the microbial growth in chopped papaya, indicating, in first place, its properties of barrier to the oxygen, and in the second place, its antimicrobial properties. The chitosan coating obtained from solution at 2% (w/v) was more effective in order to retard the microbial growth and ripening of tomatoes.