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This document summarizes a study on using chitosan derived from crab shells to coat bananas and extend their shelf life. The study involved isolating chitin from Portunus pelagicus crab shells through deproteinization and demineralization processes. The chitin was then deacetylated using sodium hydroxide to produce chitosan. Different concentrations of chitosan coating were applied to bananas by immersion. Bananas coated with 3% chitosan solution had a shelf life of up to 12 days, compared to uncoated banan

Author

pokhralikanchha

Language

EN