Shelf life extension of fresh fruit and vegetables by using chitosan

coating

Proponent:Francis Miguel G. Mantillas

Grade and section:10-Faraday
Project duration:28 days
Category: Life science
Theme: Agricultural
A.Background of the study
Chitosan is a natural biopolymer produced from the exoskeletons of shrimp and crab, which
slows antimicrobial activities and induces immunity of plants against microbial pests.however,
level of protection varied in different kinds of fruits as well as in doses of the chitosan used. This
study aims to evaluate the efficacy of chitosan on the shelf life extension of some local ripened
fruits compared to untreated control.
B.Statement of the problem
The rotting of Fruits and vegetables on shelves is a big problem for vendors who have to
continously resupply and throw away the fruits and vegetables every week which is a problem
as having to replace rotten fruits with new ones costs money.This study aims to increase the shelf
life of certain fruits,and vegetables to help ease the supply costs of vendors.

C.Statement of the hypothesis

Chitosan is a natural biodegradable sugar extracted from the outerskeletons of
shrimps,crabs,and crustacean species.It is a natural anti microbial agent,Its most prevalent
proposed antibacterial activity of chitosan is by binding to the negatively charged bacterial cell
wall causing disruption of the cell, thus altering the membrane permeability, followed by
attachment to DNA causing inhibition of DNA replication and subsequently cell death,Which is
why Chitosan is an excellent preservative as its non toxic,and biodegradable nature makes it
perfect for the environment together with its excellent anti-Bacterial functions.

D.Statement of the objectives

This study aims to use Chitosan as a preservative and test it on vegetables and fruits with shelf
life of one week and extend their shelf life to one month and save the vendor from resupplying 4
times in month.

E.Significance of the study

This study aims to increase shelf life of certain fruits and vegetables from one week to one
month thus saving 4 times the supply costs in a month for vendors which is a massive help for
thousands of businesses in the Philippines and the world,especially those who live with financial
hardships and hence have to remove produces from their shelves completely in order to cut
costs.It can also lower the costs to buy fruits and vegetables thus helping more people afford
fruits and vegetables.
G.Scope and limitations
This study aims to decrease financial pressure on vendors by decreasing the amount of time the
vendor has to resupply their shelf products however we have to take account the costs of creating
chitosan in order to make it viable for full scale adoption by vendors and farmers alike.The
researcher is fully aware that if the costs of creating chitosan outcosts the decrease of financial
pressure it gives then this whole study may very well be rendered futile and useless.The
researcher also has to take account the available resources,time,and money the researcher has to
conduct the experiments and observations for this study.

H.Conceptual framework

I.Definition of terms
Chitosan-Chitosan is a natural biopolymer produced from the exoskeletons of shrimp and crab,
which slows antimicrobial activities and induces immunity of plants against microbial pests.
Chitin-Chitin is one of the most important biopolymers in nature. It is mainly produced by fungi,
arthropods and nematodes.

J.Review of Related literature

Chitin is a biodegradable,long, linear chain polymer found naturally abundantly in the marine
and terrestrial environments. comparison study was carried out between three groups of samples
which were coated with Glucose/Chitosan Medium, Glucose/Chitosan medium added chitinase
enzyme and Chitosan Silver Nano composites respectively. Edible Chitosan coating effected
positively on the samples and the coated samples showed significant difference in all
physiochemical parameters than the control (uncoated). The results showed that all the groups
showed similar effects in the quality parameters such as pH, phenolic content and antimicrobial
activity of the samples. The third group comprising of the Apples and Tomatoes coated with
Chitosan silver Nano composites showed significant time delay of ripening of the fruits in
comparison with the other two groups.Chitosan coatings can be used for storage of highly
perishable fruits as it had showed increase in the shelf life of the samples used in the study. They
significantly control the moisture content between the fruits and the external environment thus
proving effective in preventing fungal contamination of the fruits.

K.Methodology
Chitosan extraction will be following three major steps, i.e., demineralization, deproteination,
and deacetylation. For demineralization, 10 g of sample is treated with 2N hydrochloric acid at
solid to solvent ratio of 1:15 for 2 h with constant stirring at 150 rpm in incubator shaker at room
temperature. Acid will be slowly added to avoid frothing due to gas formation occurring because
of calcium carbonate content of shell which reacts with the acid and form carbon dioxide. After
demineralization, the sample will be washed with tap water till the sample reaches neutral pH.
Final wash will be given with hot distilled water and sample was kept for drying at 80°C
overnight.

For deproteinisation, demineralised shrimp shell powder is treated with 2N NaOH at solid to
solvent ratio 1:20 for 2 h with constant stirring at 150 rpm at 50°C in an incubator shaker [23]
followed by thorough washing and drying as mentioned above. After this step, the end product
was chitin. For deacetylation, chitin would be treated with strong alkali, i.e., 1 g of chitin was
added to 50% NaOH for 1 h at 121°C, 15 psi followed by washing till it reaches neutral pH.
After drying, the final product recovered would be chitosan
 In this study,the Researcher will have 2 Groups composed of one apple,one banana,and one
kamatis(these fruits and vegetables have a shelf life of one week) Group A shall be the control
group and we will not coat it with the Chitosan coating and it will be placed in a closed
container,and for Group B,the fruits and vegetables will be coated with Chitosan and will be
placed in a separate closed container.The researcher shall then observe the 2 groups for 28 days
or 1 month.

After 28 days,the researcher will then open the container and check for any differences between
the texture,appearance,and odor between the fruits and vegetables of the 2 groups.

L.Expected outputs
1.To determine the effectiveness of the chitosan coating and verify if it works.

2.To study the effects of the chitosan coating and check or verify its effective use in the
community

M.Work plan/Target deliverables

Deliverable Task
D1.preparation All the materials,and equipment will be
prepared

D2-5.Extraction Extraction of Chitosan using

Demineralisation,deproteinisation,and
deacetylisation begins after pounding the
shrimp waste

D4.Experimentation The extracted chitosan shall be used to coat 2

groups of Apples,Bananas,and kamatis and
then placed in a close container for 28 days.

D32.final results The container will be opened and the

researcher shall observe the results.
N.References
https://www.researchgate.net/publication/
279205979_International_Journal_of_Biological_Pharmaceutical_Research_GREEN_SYN
THESIS_OF_CHITOSAN_SILVER_NANOCOMPOSITES_ITS_MEDICAL_AND_EDIB
LE_COATING_ON_FRUITS_AND_VEGETABLES
https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/j.1745-4549.2008.00213.x
https://www.researchgate.net/publication/
303703685_THE_USE_OF_CHITOSAN_AS_A_COATING_MATERIAL
https://www.researchgate.net/publication/
237080941_Review_Chitosan_as_a_Novel_Edible_Coating_for_Fresh_Fruits
https://www.researchgate.net/figure/Chitosan-delaying-fruit-decay-over-time-From-left-to-
right-tomatoes-oranges-bananas_fig1_305800280
https://www.canstarblue.com.au/appliances/shelf-life-guide-foods-fridge/
https://www.mdpi.com/2073-4360/13/5/767/htm