Effects of edible coatings of chitosan-fish skin gelatine containing black tea extract on quality of minimally processed papaya during refrigerated storage

Papaya fruit is a climacteric fruit that undergoes physical and chemical changes very quickly during storage. The edible coating is one method that can extend the shelf life of minimally processed fruit such as papaya. To improve the effect of edible the mechanical properties and functional value of edible coatings, black tea was added. The research aims to evaluate the application of edible coating from fish gelatin-chitosan enriched with black to the physicochemical characterization of the minimally processed papaya.The research was conducted through the extraction of tuna skin gelatin using the acid-base method. Furthermore, the preparation of edible coating solutions based on chitosan, gelatin, glycerol, and black tea with different concentrations of 0%, 5%, 10%, and 15%. The edible coating solution that has been obtained is then applied to minimally processed papaya fruit and stored for 1, 4, 7, and 10 days to determine the effect of edible coating on the physical, chemical and microbiological characteristics of papaya fruit.The results showed that the addition of black tea extract concentrations of 0%, 5%, 10%, and 15% had no significant effect on the color change of the resulting solution (p > 0.05), while the viscosity and pH occurred during the addition of the concentration to the coating solution which could eat (p < 0.05). Edible coating can suppress the decrease in weight loss and papaya texture. The chemical properties of minimally processed papaya such as pH, total dissolved solids, total titrated acid, antioxidant activity, and total carotenoids increased due to the ripening process and the effect of dissolved substances contained in the edible layer during storage. Total plate count (TPC) showed that edible coating treatment with the addition of black tea extract was able to suppress microbial growth during storage.