Effect of chitosan based edible coating in management of post harvest losses in Papaya: A comprehensive review

Abstract

Chitosan is a biopolymer abundantly present in the exoskeletons of crustaceans like shrimp and crabs. Chitosan is derived from chitin by a process called deacetylation, which includes demineralization, deproteinization, and deacetylation steps. Its many attributes, including biodegradability, biocompatibility, and antibacterial action, have made it extensively useful in food processing sector. Chitosan, due to its different reactive groups (primary -OH, secondary -OH, and -NH2), has been discovered to impede the growth of wide range of fungi and both gram-positive and gram-negative bacteria. This is achieved through electrostatic interactions with the cell wall, cell membrane, and cytoplasmic components of the microorganisms. Papaya is a significant tropical fruit belonging to the genus Carica. Post-harvest losses in papaya are high, owing to factors such as physical damage, microbial proliferation, and moisture depletion. Utilizing chitosan coating, either alone or in combination with other preservative components, has been discovered to effectively mitigate these variables, resulting in decreased post-harvest losses and enhanced papaya shelflife. The review analyzes the impact of chitosan coating on the antibacterial characteristics, quality preservation, and decrease of post-harvest losses in papaya. Applying a chitosan coating on papaya has great potential in enhancing the sustainability of papaya production and supply.