Development of coating from Siamese neem and basil extracts extracts encapsulated in chitosan particles for extending shelf life and adsorbing toxic chemical of fresh fruits

Abstract

          Fresh fruit is easy spoilage due to the high amount of water and nutr- ients suitable  for microbial growth causing damage to both farmers and c- onsumers.  In general,  coating is used to extend the shelf life of fresh fruit. The surface coating has been interested in today is the natural coating that are safe. This research prepared the coatings from basil and Siam neem ex tracts encapsulated in chitosan micro-particle by ionic gelation method an- d used tripolyphosphate as an anion crosslinking agent. We study the effic- iency of the coating on extending shelf life of fresh strawberries and the ef ficiency of absorbing the chemical residue of the coating. It was found that the coating prepared  from  chitosan micro-particles contained Siam neem extract is effective for extending shelf life of fresh strawberries for a maxi- mum of  8  days without the fungal effect and not rotten of the strawberry. While the coating prepared from chitosan particles,  micro-particles and c- hitosan micro-particles contained basil extract can preserve strawberry fo- r 5 days, 6 days and 6 days, respectively and the control group storing stra- wberry for 4 days.   Then, the efficiency of the adsorption of insecticides (P yrethroid) was studied. It was found that the coating prepared from chitos an micro-particles contained Siam neem extract had the best absorption of pesticide residue on the strawberry skin. Therefore, chitosan micro-partic- les  contained Siam neem extract can be further developed to produce as a surface coating for extending shelf life and able to absorb chemical residu- es on the surface of fresh fruit. It is also a natural substance that is safe for consumers.