Chitosan Oligosaccharides: A Natural Rich, High-Efficiency, and Safe Frontrunner for the Futural Fruits/Vegetables Preservation

Abstract

Background

The importance of fruit and vegetable conservation is paramount in preserving their integrity and extending their post-harvest lifespan. Although conventional preservative strategies, such as thermal regulation, atmospheric modification, irradiation, and the deployment of synthetic or organic preservative agents, are widely used, they often require substantial energy and capital expenditures and may potentially compromise product quality. As a result, growing interest has coalesced around the use of natural extracts as preservative additives.

Scope and Approach

This paper analyzes recent advancements in the application of chitosan oligosaccharides (COs), including their resources, preservation mechanisms, and utilization, to preserve fruits and vegetables. This review aims to offer insightful perspectives for academics, food science experts, and practitioners in the horticultural conservation sector.

Key Findings and Conclusions

Chitosan oligosaccharides have gained significant recognition in this field for their ability to extend shelf life and maintain the quality of perishable horticultural products. Compared to traditional polysaccharides, COs offer natural advantages such as high solubility, cost-effectiveness, non-toxic properties, and effective preservation capabilities, making them a focus of research in the preservation of fruits and vegetables. This comprehensive review thoroughly examines the various techniques and applications of COs in fruit and vegetable preservation, revealing their effectiveness in preventing spoilage and inhibiting microbial growth. Furthermore, it delves into the intricate workings of action and assesses the potential impacts of COs on the nutritional and sensory qualities of produce.