Chitin is the second most abundant organic compound in nature and represents a rich carbon and nitrogen source that is primarily transformed by bacterial communities. Bacteria capable of gradually hydrolyzing chitin into N-acetylglucosamine monomers can have applications in the transformation of residues from shrimp and other crustaceans. The objective of the present study was to isolate, characterize and identify microorganisms with high chitinolytic activity. These microorganisms were isolated and characterized based on macro- and microscopic morphological traits. Strains were selected on colloidal chitin agar medium primarily based on a hydrolysis halo larger than 2 mm and a growing phase no longer than 6 days. Secondary selection consisted of semi-quantitative evaluation of chitinolytic activity with a drop dilution assay. From the above, ten strains were selected. Then, strain-specific activity was evaluated. The B4 strain showed the highest specific activity, which was 6,677.07 U/mg protein. Molecular identification indicated that the isolated strains belong to the speciesStenotrophomonas maltophilia.

The fruits and vegetables are important for the world population due to the nutritional contribution they offer; in addition, its production is relatively less expensive compared to animal foods. The principal strategies to preserve them include the use of aseptic packaging, heat treatments through the application of heat, sub-zero temperatures, application of chemical sanitizers, etc. However, these strategies can be affect the quality of fruits and vegetables. Therefore, there is a constant search and development of strategies in order not only to guarantee safe food but also technologies that can increase their quality (improving their appearance, nutritional contributions, etc.), extend the shelf life and reduce production costs. These technologies are known as “emerging technologies”. Examples of these are high hydrostatic pressure, electromagnetic pulses, ohmic heat, cold plasma, UV rays, use of ozone, edible coatings, packaging systems. Each technology offers many benefits and in some cases limitations that still make it impossible to use it on a large scale. This review shows a broad panorama of the use of emerging technologies to increase the postharvest life of fruits and vegetables, in addition to discussing the advantages, potentials and limitations of their use. Information from conventional technologies is included as a contrast.