International Journal of Pharmaceutical Science Invention ISSN (Online): 2319 – 6718, ISSN (Print): 2319 – 670X www.ijpsi.org Volume 5 Issue 8 ‖ December 2016 ‖ PP.07-14 www.ijpsi.org 7 | P a g e Use of Chitosan as Edible Coating on Fruits and in Micro biological Activity - An Ecofriendly Approach. V.Nisha*, C.Monisha*,R.Ragunathan 1 , Jesteena Johney 1 *Department Of Biotechnology,Bannari Amman Institute of Technology, Sathyamangalam, TamilNadu, India. 1 Centre Of Bioscience and Nano science Research, Eachanari, TamilNadu, India. Abstract: Chitin is a biodegradable,long, linear chain polymer found naturally abundantly in the marine and terrestrial environments. In this study, the capability of Chitin to delay the ripening of fruits is proved by coating chitin composites in three concentrations (low0.25%, Medium0.5%, High0.75%) on Apple and Tomato samples. A comparison study was carried out between three groups of samples which were coated with Glucose/Chitosan Medium, Glucose/Chitosan medium added chitinase enzyme and Chitosan Silver Nano composites respectively. Edible Chitosan coating effected positively on the samples and the coated samples showed significant difference in all physiochemical parameters than the control (uncoated). The results showed that all the groups showed similar effects in the quality parameters such as pH, phenolic content and antimicrobial activity of the samples. The third group comprising of the Apples and Tomatoes coated with Chitosan silver Nano composites showed significant time delay of ripening of the fruits in comparison with the other two groups.Chitosan coatings can be used for storage of highly perishable fruits as it had showed increase in the shelf life of the samples used in the study. They significantly control the moisture content between the fruits and the external environment thus proving effective in preventing fungal contamination of the fruits. I. Introduction There is rising concern for food safety and nutrition amongst the consumers. This increase in health consciousness has led to the demand in organic fruits and vegetables along with healthy preservation techniques. According to some reports, 25% to 80% of harvested fresh fruits and vegetables may be lost due to spoilage worldwide [17]. Hence, research is being carried out to increase the shelf-life of the fruits and vegetables without loss in their nutritive content by identifying and studying the cause for the quality deterioration of these commodities and the feasible solution for this ubiquitous problem. Their deterioration is mainly because they are biologically active and carry out transpiration, respiration, ripening and other biochemical activities.[18] Edible coatings offer a plausible solution to obtain fresh, nutritive comestible products. Theyserve as a semipermeable barrier to gases and water vapour, thereby reducing respiration and water loss. If the edible coatings are modified to be biodegradable, they add yet another advantage to the smart film technology as the coatings can be used directly on the fruits and vegetable.[5] As these films prove to be effective concerning food safety and environmental pollution, they gain high popularity in the industrial sectors[14]. Though there are several technologies for food preservation,there is a need to find the most effective and economical method. Chitosan, from chitin uses the edible coating technology to form a film closely around the fruits and vegetables to preventing food spoilage and contamination.Chitin, a cationic polysaccharide (Figure 1), (1, 4-linked 2-deoxy-2- acetoamido-α-D-glucose) is a major component in the exoskeletons of insects and the shells of crustaceans (crabs, shrimp and crayfishes), making it easy to obtain. Chitosan (poly- beta-1, 4-glucosamine), the deacetylated form (Figure 2) of chitin can be obtained from crustacean shells either by chemical or microbiological processes and is also produced by some fungi ( Aspergillus niger , Mucor rouxii, Penecillium notatum )[15]. Chitosan presents numerous uses: flocculants, clarifier, thickener, gas-selective membrane, plant disease resistance promoter, wound healing promoting agent and antimicrobial agent. Chitosan is presented as a potential material for edible coatings processing, mainly due its non-toxic nature, biocidal activity and gas barrier properties Chitosan is well known to have an antimicrobial activity against various microorganisms[12]. Studies showed chitosan could be released from the film matrix and inhibit microbial growth. Chitosan ensures to slow down senescence by preventing respiration and transpiration. This study aims to compare the potency of chitosan as an edible coating between three groups including chitosan with chitinase enzyme added to the substrate, crude chitosan and chitosan – silver nanoparticles on tomatoes and apples. The coatings were tested for three concentrations (0.25g, 0.5g, 0.75g) for all three groups. Tomatoes contain high water content of about 90% of its total weight which makes it easily susceptible to food spoilage. Their nutritive