Application of Chitosan in Food Preservation

A. Reni Prabha, K. Sivakumar

Abstract: In the present investigation, chitosan from prawn shell waste was analysed for its preservative potential in vegetables. Studies have been carried out to determine the aging and textural changes in Brinjal, Capsicum and Tomato under the effect of chitosan treatment. After the experimental exposure, the control vegetables have turned soft in texture whereas no such changes have been observed in the chitosan sprayed vegetables even at the end of 8th day of observation. Chitosan caused delayed ripening and reduced decay incidence. Thus chitosan can be used as a potential preservative for agricultural products.

Keywords: Chitosan, Preservative potential, Brinjal, Capsicum and Tomato