The varying DD of chitosan affected the weight loss profiles (Fig. 1 vs. Fig. 2). The weight loss of banana coated
with chitosan of 70% DD was higher compared to that of banana coated with 80% DD chitosan. The higher the DD
value of chitosan, the higher the purity the chitosan. This helped improve the homogeneity of chitosan solution, thus
improving the quality of the resulting edible coating. Within the same specified DD of chitosan, the increase of
chitosan concentration in the solution caused the decrease in weight loss (Fig. 1 and Fig. 2). The increased of
chitosan concentration in the edible coating could increase the barrier to the moisture loss. This seemed plausible
since the increase in chitosan concentration would increase the firmness