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The review aims to explore the antimicrobial properties of chitosan and its potential as a natural preservative for fruits and vegetables.

Chitosan as A Preservative for Fruits and Vegetables: A Review on Chemistry and Antimicrobial Properties

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The review aims to explore the antimicrobial properties of chitosan and its potential as a natural preservative for fruits and vegetables.
Detailed examination of chitosan's molecular mechanisms against fungi and bacteria.
Analysis of various coating methods and formulations for fruit and vegetable preservation.
Discussion on radiation methods for producing chitosan from chitin.
Chitosan significantly reduces harmful microorganisms in coated fruits and vegetables.
Chitosan coatings effectively extend the shelf-life of fresh produce.
Understanding chitosan's production and efficiency enhances its practical application in agriculture.

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Review highlights chitosan's effectiveness as a natural preservative in extending shelf-life of fresh produce, indicating its practical applications.

Duan et al. (2019) studied this question.

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Review highlights chitosan's effectiveness as a natural preservative in extending shelf-life of fresh produce, indicating its practical applications.