Glucomannan-Beeswax-Chitosan Antimicrobial Edible Coating to Maintain the Storage Quality of Salak Fruit (Salacca zalacca)

In this study, the possibility to improve the quality and shelf life of salak (snake fruit,Salacca zalacca) via application of glucomannan-beeswax-chitosan polymer edible film coating is investigated. The formulated glucomannan-beeswax-chitosan edible coating is applied to minimally processed salak, and the characteristics of the edible coating are evaluated. The glucomannan-beeswax-chitosan edible coating not just successfully reduces the growth ofStaphylococcus aureusandEscherichia coli(10%, compared to control, that is, the salak fruit coated with glucomannan only), but also decreases the water vapor transfer rate that penetrates salak fruit (by 27% vs control), and lowers the weight loss of salak fruit (<4%, compared to that of control (10% weight loss)). Peeled salak fruit coated with glucomannan-beeswax-chitosan maintains its quality at room temperature in 3 days, without any indication of mold growth. Based on the results in this study, glucomannan-beeswax-chitosan edible coating is a promising antimicrobial edible polymer coating for minimally processed salak fruit, and possibly for other varieties of fruits.