The balance between preserving food as economic solution and keeping nutrient con-tent is a real challenge. However The unique criteria of Chitosan made it a promising solution, that’s why we intent to preserve mandarin orange and banana fruit from oxidative damage, microbial growth and, microbial toxins for relatively long period by coating fruits with a coat using low and high molecular weight Chitosan-antimicrobial and biodegradable material with different concentrations along with the extract in one hand and with palm pollen grains extract in another one and comparing the influence of those additives on contaminated and uncontaminated fruits to investigate whether they will be protected from fast deterioration at room temperature or not. We hope to be able to ex-tend the shelf life of the fruit, keeping its nutritive value and protecting it from fungal contamination. The positive achievement out of this investigation may be generalized further to include different fruits and vegetables preserved in their very nature form.
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