*2.1.2 Chitosan*

Natural chitin can go through a process called deacetylation to form Chitosan which is a polysaccharide that can be used in edible coating of food materials [8]. Chitosan is mostly used in coating materials for fruits and vegetables because of its antioxidative and antimicrobial properties. It is non-toxic, biodegradable, biocompatible and microbe-resistant, chitosan is currently attracting considerable attention and its scientific testing at a large scale is in progress to explore its possible applications in different fields [9]. Chitosan are partial permeable coatings and films, which can control the interior structure by diminishing transpiration rates and retarding ripening in foods and vegetables [10].
