EFFECT OF SHRIMP CHITOSAN COATING ON POST HARVEST QUALITY OF AVOCADO (Persea americana Mill) FRUITS

This study was conducted from January to April 2019 at Mindanao State University- General Santos City. This study aimed to determine and evaluate the effect of chitosan-edible coatings on the quality fruits of avocado. A Completely Randomized Design (CRD) was used in this experiment with four treatments replicated five times. The treatments were as follows: Treatment 1(Uncoated) no application, Treatment 2-0.5 % Chitosan, Treatment 3-0.75 % Chitosan, Treatment 4-1 % Chitosan. To reduce the post-harvest loss and extend the shelf-life of Avocado, green mature avocados were coated with 0.5 %, 0.75, and 1 % chitosan respectively. The effectiveness of the treatments in extending fruit' shelf-life was evaluated by determining total weight loss, color, total soluble solid, disease incidence, during the storage period. The chitosan coating reduced respiration activity, thus delaying ripening and the progress of decay due to senescence. Chitosan coatings delayed changes in weight loss, total soluble solids, and external color compared to untreated samples. Avocados coated with 1% chitosan exhibited less weight loss and purpling of color than other treatments and control samples. Disease incidence was reduced by chitosan coating application. Chitosan coating extended Avocado fruits up to the shelf life of Four days. This study showed that 1% chitosan was more suitable in prolonging the shelf life and quality of avocado but decreases the Total Soluble value.