Studies on Extraction of Chitosan from Trichoderma Viridae and Effect of Chitosan Based Edible Coating on Cucumber

Abstract

Abstract: The Biopolymer chitosan, formed from chitin, is one of the most widespread renewable natural materials on the earth. Chitin is a major component of the cell wall of fungi. In this research extraction of chitosan from the fungi Trichoderma viridae is done by simple deproteinization, Filtration and deacetylation. Total phenol content was measured using Gallic acid as standard. H2O2 scavenging activity of the chitosan was calculated. Furthur antibacterial activity was evaluated against the gram positive bacteria S.aureus and the gram negative bacteria E.coli. Edible coating, for cucumber to extend shelf life, is made from the chitosan using polyethylene glycol and glycerol. Nanocomposite based edible coating solution is synthesised by the addition of AgNO3, for further enhancement of antimicrobial activity. Edible coating to cucumber is done and incubated at room temperature and observed for 7 days. Non-coated samples and chemical coated samples were also maintained. The microbial load was measured by turbidity method on the 2nd and 6th day of coating. Nutrient analysis including Carbohydrate estimation, Protein estimation, Moisture loss estimation was also carried out. Keywords: Trichoderma viridae, Chitosan, Edible coating, Cucumber, Shelf life analysis