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VOL. 7, ISSUE 2 (2025)
Development of eco-friendly edible coating for extending the shelf life of fruits and vegetables
Authors
Nurul Safeza Abdul Hajisa, Syukri Samsurib
Abstract
The perishability of fruits and vegetables
poses a critical challenge to global food security, particularly during crises
such as the COVID-19 pandemic, which disrupted supply chains and led to
significant post-harvest losses This study aims to evaluate the effectiveness
of a chitosan-based edible coating in extending the shelf life of perishable
crops, specifically tomatoes and mustard greens. The research assesses the
weight changes of treated produce over a 10-day storage period, comparing the
chitosan-based coating with synthetic and natural waxes, as well as an
untreated control group. A controlled trial was conducted, and statistical
analyses, including descriptive statistics, ANOVA, and post hoc Tukey’s test,
were used to evaluate the results. The findings suggest that while the
chitosan-based edible coating was more effective than the control group in
preserving tomatoes, it did not show a significant advantage over commercial
waxes. For mustard greens, the performance of the edible coating was less
effective, with no significant differences observed between the treatment
groups. This research highlights the potential of chitosan-based coatings as a
sustainable alternative for preserving fresh produce but also emphasizes the
need for further optimization of the coating formulation and application
methods for broader agricultural use.
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Pages:65-68
How to cite this article:
Nurul Safeza Abdul Hajisa, Syukri Samsurib "Development of eco-friendly edible coating for extending the shelf life of fruits and vegetables". International Journal of Agriculture and Plant Science, Vol 7, Issue 2, 2025, Pages 65-68
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