Application of Maggot-based Chitosan for Edible Coating on Cut Papaya (Carica papaya L.)

Sri Wahyuni

Authors

Sri Wahyuni Pusat Penelitian Bioteknologi dan Bioindustri Indonesia

Abstract

Minimally processed papaya fruits are prone to postharvest losses due to Colletotrichum sp. infection during storage, requiring further postharvest treatments to prevent its loss, such as applying a layer of edible coating on its surface to prevent microbial growth and its weight loss. Exuviae of Hermetia illucens maggots that are rarely used contains chitin which can be synthesized into chitosan. It also has antimicrobial activity which makes it a possible candidate as edible coating on papaya fruits. There are several methods to apply edible coating technique. Two of which, are spray and immersion method. In this study, synthesized chitosan’s antifungal activity was tested against Colletotrichum sp. and used as edible coating, applied on cut papaya fruit by spray and immersion method. Effectiveness of the two methods were compared. Results showed that black soldier fly-based chitosan in various concentration (25 to 100 ppm) has an antifungal activity against Colletotrichum sp. and could be applied as edible coating on cut papaya fruit. Chitosan coating with concentration of 100 ppm is highly effective in preventing Colletotrichum sp. growth and fruit’s weight loss when applied by spray method and kept at 10°C, prolonging its shelf-life by over 20 days.

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