Bio-Coating from Chitosan-Zinc Oxide Nanocomposite for Storage Life Extension of Monthong Durians
DOI:
https://doi.org/10.48048/tis.2026.13258Keywords:
Durian, Bio-coating, Zinc oxide nanoparticles, Chitosan, Postharvest quality, Ripening delay, Weight loss, Sugar accumulation, Food safetyAbstract
Durian (Durio zibethinus Murray.) is a climacteric fruit prone to rapid postharvest ripening, limiting its storage life during long-distance transport. This study developed an edible bio-coating of chitosan-alginate incorporating green-synthesized zinc oxide nanoparticles (ZnO NPs; 30 ± 4.6 nm) from Terminalia catappa leaf extract (ZnO NPs/CS) to delay ripening and preserve the postharvest quality of Monthong durian. Effects on weight loss, total soluble sugar content, peel color (L*, a*, b*, and ΔE), and Zn residue were evaluated over 10 days of storage under ambient conditions. ZnO NPs/CS-coated durians showed significantly reduced weight loss (< 6.19 ± 0.39% at day 10 vs. 13.76 ± 0.79% in uncoated fruit). Total soluble sugars increased more slowly in coated fruit, reaching 21.67 ± 0.40 g/100 g at day 10 compared to 23.95 ± 0.27 g/100 g in uncoated samples. Color analysis indicated coated durians retained higher lightness (L*) and greenness (a*), with slower yellowness (b*) development and lower total color difference (ΔE), consistent with delayed ripening. Atomic absorption spectrometry confirmed no detectable Zn in edible pulp across treatments, with only trace levels (0.08 ± 0.002 mg/kg) in the inner peel of coated durians, indicating surface confinement of ZnO NPs. The ZnO NPs/CS coating acted as a semi-permeable barrier, mitigating moisture loss, sugar accumulation, and ripening-related changes while ensuring food safety. This sustainable approach extends durian storage life and marketability, with potential for other climacteric tropical fruits.
HIGHLIGHTS
- ZnO nanoparticles were successfully incorporated into chitosan-based edible coatings.
- ZnO NPs/CS coatings significantly reduced weight loss during durian storage.
- Sugar accumulation and ripening progression were effectively delayed by the coating.
- Peel color changes were retarded, with lower ΔE values in coated fruit.
- No detectable Zn residues were found in the durian pulp, confirming food safety.
GRAPHICAL ABSTRACT
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