Chitosan and Plant Extract-Based Edible Coatings in Postharvest Life of Bell Pepper (Capsicum Annuum L.) Under Tropical Ambient Conditions
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Abstract
Growing concerns over food sustainability and postharvest losses have made eco-friendly preservation strategies essential. Edible coatings offer an alternative to refrigeration, helping maintain fruit quality during storage. This study evaluated chitosan and plant extract–based coatings on the postharvest quality of bell pepper under ambient conditions. The research was conducted in two phases. Study 1 tested chitosan at 1%, 2%, 3%, and 4% concentrations against an uncoated control, and Study 2 combined the most effective concentration with Aloe vera and Moringa leaf extracts. In Study 1, 2% chitosan was most effective in reducing weight loss and shriveling while maintaining firmness and visual quality. Building on this result, Study 2 applied five treatments: T0 (2% chitosan), T1 (50 mL of 2% chitosan + 50 mL of 50% Aloe vera), T2 (33 mL of 2% chitosan + 67 mL of 50% Aloe vera), T3 (50 mL of 2% chitosan + 50 mL of 50% Moringa leaf extract), and T4 (33 mL of 2% chitosan + 67 mL of 50% Moringa leaf extract). Among these, the Aloe vera–enriched coating T2 best reduced weight loss, delayed shriveling, and extended marketable shelf life, whereas the Moringa–chitosan treatments better preserved firmness but showed earlier visual deterioration. Overall, 2% chitosan alone delayed postharvest deterioration, but combining it with a higher proportion of Aloe vera was most effective, underscoring the potential of natural coatings as sustainable alternatives to refrigeration.
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