The Shelf Life of Yellow Passion Fruit with an Edible Biocomposite Coating Based on Chitosan, Graphene Oxide Nanoparticles, and Beeswax
Wedson Aleff Oliveira da Silva | Edna Maria Mendes Aroucha | Nícolas Oliveira de Araújo | Francisco Klebson Gomes dos Santos | José Francismar de Medeiros | Arthur Lira Vasconcelos de Sousa | Luiz Paulo de Oliveira Queiroz | Ricardo Henrique de Lima Leite
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.
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