| Summary: | The experimental works involved the preparing of composite edible coating containing chitosan, starch, and glycerol to improve the shelf life of fruits. In this study, the number of raw materials was varied to determine the effect of each amount of raw materials towards the value of spreading, adhesion and cohesion coefficient on the fruit samples. The surface tension characteristic of the coatings is important for predicting the stability of the coatings during storage. 1.5 (% w/v) content of chitosan in coating solution was the best amount of chitosan to be used in formulating the chitosan-starch composite edible coating formulation while 2.0 (% v/v) amount of starch has got the nearest value to zero of spreading coefficient Ws, which make it the best formulation to be chose. Glycerol of 0.25 (% v/v) was used in formulating the starch composite edible coating formulation. © Published under licence by IOP Publishing Ltd.
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