The Shelf Life of Yellow Passion Fruit with an Edible Biocomposite Coating Based on Chitosan, Graphene Oxide Nanoparticles, and Beeswax

• Published in: Horticulturae Vol. 10; no. 7; p. 756
• Main Authors: da Silva, Wedson Aleff Oliveira, Aroucha, Edna Maria Mendes, de Araújo, Nícolas Oliveira, Santos, Francisco Klebson Gomes dos, de Medeiros, José Francismar, de Sousa, Arthur Lira Vasconcelos, de Oliveira Queiroz, Luiz Paulo, de Lima Leite, Ricardo Henrique
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01-07-2024
• Subjects: Acidity; Beeswax; Biomedical materials; Biopolymers; Chitosan; Coatings; Composite materials; Ethylene; Fruit; Fruits; Graphene; Graphite; Humidity; Metabolism; Motion picture directors & producers; Nanoparticles; Opacity; Optical properties; Passiflora edulis Sims; Passion fruit; Permeability; Physiology; Polymers; postharvest quality; Respiration; Ripening; Shelf life; Water; Water vapor; Weight loss; Brazil; Japan
• ISSN: 2311-7524; 2311-7524
• DOI: 10.3390/horticulturae10070756

Yellow or sour passion fruit is a climacteric fruit with a high rate of respiration and ethylene production, and postharvest technology is needed to extend its shelf life. This study investigated the properties of a biocomposite film with chitosan (CH) incorporated with beeswax (BW) and graphene oxide (GO) nanoparticles for use as an edible coating to extend the shelf life of yellow passion fruit at 22 °C and 70% RH for eight days. CH films associated with BW showed lower water vapor permeability (WVP) than films with CH alone. However, adding GO to the CH + BW biopolymer matrix improved the WVP, decreased the solubility (12.8%), and increased the opacity of the film by 9% compared to those of the CH film. Fruits coated with CH + BW or CH + BW + GO exhibited a reduction in respiration rate, a slower ripening process by approximately 3 days, and a significant decrease in weight loss. This also resulted in a higher soluble solids content and increased antioxidative capacity of the pulp. The incorporation of GO into the CH + BW matrix resulted in a more pronounced delay of fruit ripening, as evidenced by the lower depigmentation of the peel at eight days, with a lightness approximately 10.7% lower at 54.92, a chroma value 16.5% lower at 49.33, a hue angle 7.2% higher at 92.56, a soluble solid (SS) content 16.7% higher at 11.32°Brix, and an acidity 31.9% higher at 4.18% compared to the control. Furthermore, the biopolymer packaging led to a higher consumer acceptance score for the fruit.