Chitosan coating of red kiwifruit (Actinidia melanandra) for extending of the shelf life

Abstract

Commercial production of red kiwifruit (Actinidia melanandra) has been unsuccessful because of its short shelf life. Here in this study, we used chitosan to extend the shelf life of red kiwifruit berries. Chitosan (with 70–75% deacetylation degree and low molecular weight) was dissolved in acetic acid (at pH 2.0–2.3) to obtain gel material, which was used for coating of the fruit. The coated and uncoated samples were kept for 26 days at room temperature (20 ± 2 °C). The changes in the weight loss, firmness, soluble solid content, total polyphenol content and ascorbic acid content were evaluated. All these findings showed that chitosan could be an effective coating material for berries of red kiwifruit to extend its short shelf life.