Abstract
Pummelo fruit, cv. 'Khao-Numphueng', were coated with 70% sta-fresh 360 or 1-2% chitosan from shrimp shell and squid pen. Control is the fruit with no coating. The pummelo in all treatments were stored at 10°C with 85-95% RH. Samples of five fruit from each treatment were evaluated for weight losses before removal to ambient storage. Flesh firmness, some chemical changes and sensory test were evaluated after the fruit were transferred from low temperature to ambient conditions (28-35°C) for 5 days. The results showed that the chitosan coating did not cause phytotoxic to the fruit and reduced the weight losses of the fruit by 20-50% depending on the storage time. The changes in flesh firmness, soluble solids, titratable acidity and ascorbic acid contents of the pummelo in all treatments were not significantly different and they had acceptable eating quality during 5 weeks of storage.
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