Hi everyone, I used different Hydrocolloids including Gelatin and Chitosan for edible coating the strawberries. but the samples coated with Chitosan and Gelatin exhibited higher pH compare to control and other hydrocolloids.
Since in preparation the Chitosan solution, we need to increase the pH to 4.5 by gradually adding NaoH so that can explain the reason why strawberries coated with Chitosan show the higher pH (which that can effect the other physio-chemical properties of the fruit). but i was wondering why in different papers they reported lower pH for Chitosan coated samples compare to control or other hydrocolloids solutions.