MINISTRY OF EDUCATION AND TRAINING NONG LAM UNIVERSITY HCMC FACULTY OF CHEMICAL ENGINEERING AND FOOD TECHNOLOGY GRADUATION THESIS THE EFFECT OF CHITOSAN COATING ON THE PHYSICOCHEMICAL CHARACTERISTICS OF PERSIAN LIME Full name : NGUYEN HUYNH NGOC MY Class : DH1I7BQC ID : 17125406 Academic year : 2017-2021 Specialty : FOOD TECHNOLOGY November 2022 THE EFFECT OF CHITOSAN COATING ON THE PHYSICOCHEMICAL CHARACTERISTICS OF PERSIAN LIME THESIS PRESENTED FOR GRADUATION BY NGUYEN HUYNH NGOC MY Submitted to Nong Lam University in partial completion of the requirements for the BSc in Food Science Technology degree Instructor: Dr. Nguyen Minh Xuan Hong November 2022 ACKNOWLEDGMENTS First and foremost, I would like to extend my profound thanks to my advisor, Dr. Nguyen Minh Xuan Hong, for her constant support throughout my studies and project research, as well as for her persistence, inspiration, excitement, and depth of knowledge. My research and writing of my thesis have benefited from her advice.
I would like to express my sincere thanks to the lecturers at Nong Lam University's Faculty of Chemical Engineering and Food Technology for their passionate mentoring and for consistently providing the ideal surroundings for me to finish this thesis. I want to sincerely thank my friends, especially the members of the DH17BQC class, who have consistently supported, encouraged, and shared my struggles while I have studied and conducted research. Last but not least, I want to say how grateful I am to my parents and sister for their unwavering love, trust, and support throughout my life in all things spiritual. Ho Chi Minh city, November 20", 2022 li ABSTRACT The purpose of this study was to look into the influence of chitosan coating on the physicochemical characteristics of Persian lime (Citrus latifolia) during storage.
In the experiment 1, the effect of chitosan concentration on the physicochemical properties of the fruit was performed at three concentrations of 1%, 1. The obtained results showed that the chitosan concentration of 1.5% had a significant effect on minimizing weight loss, preserving the color of the peel and reducing the spoilage rate. In experiment 2, the effect of chitosan soaking time was carried out at three different time intervals of 2 minutes, 4 minutes and 6 minutes, respectively. According to the findings, samples coated with chitosan for 6 minutes significantly improved the color of the peel and decreased the rate of decay when compared to other coated samples.
Through two experiments, it was discovered that coating Persian lime with chitosan at a concentration of 1.5% for 6 minutes had a significant effect on maintaining the physicochemical properties of the fruit during storage and could prolong the storage time of Persian lime by up to 56 days. 1H TABLE OF CONTENTS Page ACKNOWLEDGMENTS12177. ii ABS TRACT. cncmnceneisssssnennenemnenseatnnsnnsnannenneaseeecnendiesentennensssenanneusasyenianserennetannen snnean ili TABLE OF CONTENTS bouinonoioaitttbigsidiikisotatotgisilisgssprhissiagiiilseksss3itisispadl iv LIST OF ABBREVIATIONS ssssesesscomssancsuesnsvornmsssnmnnnoninecenoonmmasoraenesidnens vii LIST OF FIGURES sesnegasbiasnaiiondvilgs100133355931338918505511091559901 4GC13043/311988000000048 vill IDkS069)80.ss can án 2á Hà ga Hang Ha Gian 1 Lu) JUST CAUON noms nvenuemnamniemm meena ance mete | 1,2 JDỊG CN agrossonnoo blgtsndotesgHEĐAEPDXGI2:0080-S100ã35 ae 2 1.3 COntéHtS OF ING SII seccecssonssesseccmnnrexoanomeneraneewnenanemancareacesmenmemmncucmmmeeurenes 3 CHAPTER 2 : LITERATURE REVIENW.1 Overview of the Persian Limes csessisisssesssssssearessenanssvinnen nneressaansssaneasesserentes 4 Dalal TIẾT OOM pec cemnanimensvinniinetdeceucoamenadnreanusieenmimm me emwameint 4 2.2 Morphological charaCf€TISfICS.
-ó- óc 1911 9 TT Hàng nh nàn Ỷ 2. Industrial lime EtOđUGIsiisssssesssiibiinicia0i165463151538E3001368586iE4EE6383E14G3533853EA45ESE58 8 Ded,| LAME [UICC sasecuseserecmeommuramenrascenuunne a nrnememenriemueratett 8 Deeds LISTMOMELMING: GIẾT KÔipsaruadsisS52gi868300235S0080EN0018853.00gn8438d06820438m0nst2-4À01-g0G12g8 8 "Pin.4 Lime jam, jelly, and pickles .2:5 Lime €sseHHlal OÌÌSsssssssesnaoisvEioc0.3 Post-harvest physiology of lime ÍTuIí.5) RESPIRAlOLY TAC qucenanũ gen 8528663058 30300885. 12 2x11: UPBREŠS rợn gu Hi ng HH NGHHEDIRGHANIELSOSEEDQGANGESLESHNGSIEEDUGIRHERISEDSEDhWsilisMd 12 DES INCL OS, sesamiae inna settee dire empanadas a s0oudtbrgirdlsgisgit0sgzciguiindsglouskise 13 iv 23:6 FAV OUOIGS bacssnessonssanssxoxaoade anne anasntSnminatasmnnssniatiendnatssnnninedesmencsnsianesae 13 2.4 Post-harvest disorders and diseases of lime ÍTuIf. c1 21 9v 2v ng HH gi, 14 24.2 D@BT€GHTẨE sg gang tp ng th y6: ta g0341134801885551441443653855N5RSGX011S5118188888 1S 2051:310)1L/NDOTUEITDPussssersanteidvrrlsiooisbe dhtddtigissltbosl3verrisftriskitgx2esdÄiauytgsiiagss4sesa 16 P.5 Blue and green moul(.5 Post-harvest preservation techniques for Ïimes.---- 5s ©s<5+2 17 251 PÝEtf€AHTIEDETHEEHOHS kia nseiinoaiicBi686010930L303S02003AGH43164403814488.2, Preservation Methods scurscevsornevesrerncecndeveseitensvessatererexceaverweeveniewucens 18 2D WANS DORA OM, ccasscsnsacssansutiesns sonatas seesnacaa Ds awacuwbe on Daianane cada ekenseamiemanetes 21 2.ececcesceeeseeseeseeseeseesecsecsececeeceeseeaeesecseeaeceeeeeeeeaeeaeeaes pA DuO 1 232QUEGEỂliussexstz2sveetdtjosiitllSgAISSE.SS5388SGS83SN2EESGISRUBS.GSGISEBIHGESBISSSSHESSERGLS9340ga88 21 2;6:2 Production Of ChitOsalt sscssseessraussmnenancsmnramennnen 22 2.3 Structure and COmpOSItIOT.- óc St 21 212111111 rệt 23 2n0:5P ChitO Salle haraCleriStieS siassnaninnnbssgtiiLlbiAO061G4088080180148004633448-3480096000660.5 Main relevant chitosan-based material properfies.7 Some researches on the effects of chitosan coating on ÍruIfs.
31 CHAPTER 3: MATERIALS AND METHODS.-------cccc-e2 36 BA Tani (SP BE.2 Materials, chemicals and equIpI€TE.3) MACHINES -werscemmmenemnrsseemeeem ee ree Ree 3] 3.3 EXPePitehtal COSI OT pes: seeersvcasnsneunnann SHAAG38gAuiBISS4800030850010538.1 Experiment 1: The effect of chitosan concentration on the physicochemical properties of Persian lime during storage.2 Experiment 2: The effect of chitosan soaking time on the physicochemical properties of Persian lime during storage. 38 BA ATia]ÿV Gái] TCH OUS tua sseuaews sxnssenncsnusewnenacsuenenauveenswestenauacsusmasnme mania 4810148188 39 BAL WRI TQ Sbsosasazrdrl hoitisntr4t54HtnH0i8gđip380589500n0ìs20qg3gitGữ12:591đ3003008my5uiKsnSsttrgốsi 39 6m 928618080 vi TỶ“.3 Total soluble Solids .4 Total acids xe nga nạ ng20 ngà 041 HH314E14303143014013431838151354E14S8310386383123184 40 BAD E FUI GB sbsnxnx hhớngệ tt SẺ DDS-GLSSSASDEISQA4014430G8NEIEIIASG1100182110038634305-iE,s0kxii80 40 B.S STAISHCAL ANALYSIS assy ceuecensnarnovawensnave 140054081015u615481a001480408nu05aEnSaSkuliuilgidiAuE240548/000036 40 CHAPTER 4: RESULTS AND DISCUSSION.1 The effect of chitosan concentration on the physicochemical properties of Persian lite uri? SEOTAĐE csusscsscnmvenmmnrneareemuxamanaranunere 41 Ai Dodie WISH 1OSS scsreeurarernetocestiewcene isan enemieeturiarnerimeieeenn 41 4. (COLE CHANGE Of POEL xccossssscansaxerexwncuasnsnnainsesiateameeantoonenacaumsmneanes 43 4.3 Total soluble Solids 5. 44 Awl A Votalll IAETSissssissssientiblgHHS652LE0GGEIRSEEBSILGANGSISSEASERSĐISIHR-SHHHEEIRGBSGSIE8S3388.08 46 415 FEU SCA ec cucnnenaeeeremecnanninenimen nem eR 47 4.2 The effect of chitosan soaking time on the physicochemical properties of Persian lie GhifTHiØ SG ses cscs onmmnancrnemanmummacmnmmecmmannenuwenmncans 49 4.2; Color change of peel sosssescessiice 885816: 50535090:0033581338804883895895888538000984 51 423 Total soluble solidSsccmsesumeornmamomnemnsmnmnmmenmmree 52 4.2 A: TOtal ACIAS TỶ“ ố.,EEUTIEIGG” sunnnhanningiohinngDDi6tD9ig88880581008485G.3BIGAGSSURSSNRGASH0/G0G9N9500080480086 55 CHAPTER 5: CONCLUSIONS AND RECOMMENDATIONS.
58 Sill GGONGIHSTIðOISEsuieksuersrsacogiltiaiehgiiillbiBREIGIEEIBNG2-0084G30S83GBAIELSRESRGIESHG-GSSIBBISGEHRN 58 5.2 Recoiitienda Ons ag esnsecemacersmememmennnnenmn mene 58 309 0306) 0 0. 59 APPENDIX án geginhnoinDinLES41010145E8393514E1AL0131003953835E840830064835530508 75 VI LIST OF ABBREVIATIONS Cl Chilling injury CA Controlled atmosphere DD Degree of deacetylation FTIR Fourier transform infrared spectroscopy HDC High density chitosan HMW High molecular weight LbL Layerbylayer LDC Low density chitosan LMW Low molecular weight MW Molecular weight PE Polyethylene TA Total acids TSS Total soluble solids WVP Water vapor permeability XRD X-ray diffraction vil LIST OF FIGURES Page Figure 2.2 Some lime juice products .3 Some lemon-lime beverage producfsS.4 Limeade Product: sssosesssesnsnedenindsdrdideinndeeriaeitolkiasasssoasae 9 Figure 2.5 Products of jam, jelly, marmalade, and lime pickles.6 Some essential oil products of lime.7 Chilling injury symptoms in Ïime. --- 5555 5s5+xss<<s>+ 15 Fisure 2:8 WepieehigrHHiHHss.9 ‘OL SPOS MT lHHÍEssusaesniaseasdndtiitosoetittidtoitittiistotoigoisirotosssi 16 Figure 2.10 Stylar end breakdown in Ïime.- -- ¿555cc s+x+svxsvxsxss I Rigure 2:11 Blue mould im le sscscssescccceccasserussaceaeanvenzenisnncesmenaweans 17 Figure 2.12 Processes involved in the production of chitosan.13 Structure of chitosan .1 Effect of chitosan concentration on weight loss (%) of Persian litre đUYHTE SLOFđE sscscssssessersseessesusassmaenansesacaomarnsnaeemannerenuanaes 41 Figure 4.2 Effect of chitosan concentration on the total color difference (AE) of Persian lime peel during sfOraØe.---- -- + +5+++ss++s<+ssss+2 43 Figure 4.3 Effect of chitosan concentration on total soluble solids (%) of Persian lime during SfOTØ©.4 Effect of chitosan concentration on total acids (%) of Persian Hiflo?0UfFTHĐ:SÍOEFAĐObiseosovasrsgietiasebEvv33t0534502840g05065kEnG88u950cy10.5 Effect of chitosan concentration on the decay rate (%) of Persian lime during SfOTAØ€.6 Morphological characteristics of Persian lime in control (A), 1% (B), 1.5% (C) and 2% (D) coated samples on day 49.7 Effect of chitosan soaking time on weight loss (%) of Persian Hite CUPS SLOEHDE sc cscenconncsaessnvaanernnsnansusvesouanaommmnenssasaamesasemmmnenencomusenanes 50 villi Figure 4.8 Effect of chitosan soaking time on the total color difference (AE) of Persian lime peel during storage Figure 4.9 Effect of chitosan soaking time on total soluble solids (%) of Persian lime during StOra Se csiicisusaseneiemnncurannnencmaniaun: 53 Figure 4.10 Effect of chitosan soaking time on total acids (%) of Persian SHU P SS OPA SS suugõ na dhhgndg khan nga nh ogg408009668 0.uuSi038lpu010i0000nlniG081423.11 Effect of chitosan soaking time on the decay rate (%) of Persian lime during S{OTA€.12 Morphological characteristics of Persian lime in the control (A) and chitosan-treated samples for 2 min (B), 4 min (C), and 6 min (D) on ix LIST OF TABLE Table 2.1 Nutritional value of raw Persian lime fruit CHAPTER 1 INTRODUCTION 1.1 Justification Lime (Citrus aurantifolia) is one of the oldest fruit crops still grown today, and it has been used throughout history, from the earliest civilizations to the present. In both ancient and modern nations, the usage of lime has been documented in folklore and actual practice (Bakare et zí.
Lime was once solely utilized domestically, but due to advancements in science and technology, as well as a better knowledge of its significance for both health and industry, its use is now highly regarded on a global scale. Throughout the world, limes are widely consumed for both culinary and non-culinary purposes (Morton, 1987b). Lime trees are cultivated in all mild subtropical to tropical locations and have historically been a significant fruit crop in citrus-growing countries. India, Mexico, China, Argentina, Brazil, and the United States are the top lime producers (Bhattacharya and Dutta, 1956).
Because of its decorative beauty, high vitamin C content, reviving juice, and multiple health applications, this fruit is of great interest to many people. Among them, Persian lime (Citrus /atifolia) is a high-value citrus fruit that is widely used for culinary purposes across the world (Curk ef a/. Currently, there is a high demand for seedless lime exported to European countries, the Middle East, and Dubai. This fruit has high export potential as well as high earning potential.
Persian lime can adapt to a wide range of weather conditions and soil types. However, because post-harvest treatment has not been prioritized, there are significant post-harvest losses, both in quantity and quality, resulting in low economic efficiency (Mahajan et al. Currently, only a few large firms and supermarkets in Vietnam have the ability to store fruit at low temperatures, while the majority of fruit collectors and farmers pick, transport, and store fruit according to custom, without any treatment process. The absence of investment in post-harvest handling techniques contributes to the product's seasonality.
Most fruits are consumed fresh in the domestic market during the primary season, when supply exceeds demand, resulting in stagnation and product handling (Kader, 2002). In the context of economic integration, with many opportunities and challenges arising from the increasing demands of the home market, the issue of cultivation, transportation, and post-harvest management has been acknowledged by enterprises as well as businesses (Plattner, 2014). Gardeners are especially intrigued. This necessitates scientists charting a course of action to investigate the post-harvest fruit processing procedures.
When applied to fruit processing and trading businesses, many research studies have yielded promising preliminary outcomes. When preparing for the export market, the use of post-harvest handling methods to stabilize quality and extend the storage period during transportation is a must. Edible coating is a popular technique. The most prevalent is chitosan, a high-molecular biological component produced from shrimp shells that has excellent qualities and is safer than other chemicals used in fruit preservation.
Chitosan has the capacity to restrict respiration and slow the physiological ripening process (Fortunati, 2016). Chitosan coating film is anti-evaporative, microorganism resistant, and non-toxic to the environment and humans. The above-mentioned problems led me to perform my thesis, "The effect of chitosan coating on the physicochemical characteristics of Persian lime" with the approval of the Faculty of Chemical Engineering and Food Technology at Nong Lam University in Ho Chi Minh City.2 Objective Research on the ability of chitosan coating to prolong the storage life of Persian lime (Citrus latifolia).3 Contents of the study In order to achieve the target, the study was conducted with the following contents: - Investigate the effect of chitosan concentration on some physicochemical characteristics of Persian lime such as weight loss, total acid content, color, fruit decay, and total soluble solids during storage. - Investigate the effect of chitosan soaking time on some physicochemical characteristics of Persian lime, such as weight loss, total acid content, color, fruit decay, and total soluble solids during storage.
CHAPTER 2 LITERATURE REVIEW 2.1 Overview of the Persian lime 2.