Edible coating based on banana starch and chitosan for postharvest conservation of guava

Fresh fruit is one of the fastest-growing segments of the agro-industry. The growing trend has sparked interest in sustainable and eco-friendly alternatives to preserve fruits' sensory properties, quality, and shelf life. Potential solutions are edible coatings from renewable sources. This paper reports on the evaluation of an edible coating (EC) based on male banana starch (Musa paradisiaca L.) and chitosan on the shelf life and postharvest preservation of guava (Psidium guajava L.) under specific storage conditions (25 degrees C/50% RH). Also, it characterized male banana starch (MBstarch) and evaluates the MBstarch-chitosan film (functional, mechanical, and barrier properties) before applying it to the guava, which was stored at 25 degrees C for 10 days (50% RH). The effect of EC on the postharvest quality of the fruit was evaluated via physicochemical parameters (weight loss, acidity, pH, firmness, and total soluble solids). In conclusion, the MBstarch-chitosan EC to be a suitable preservation alternative for fruit due to its barrier properties. Specifically, it was determined that MBstarch-chitosan EC delays the increase of pH, titratable acidity, and total soluble solids. Moreover, it was efficient in maintaining weight and firmness, improving appearance, and extending the shelf life of fruit by up to 10 days. Novelty impact statement Starch isolated from male bananas, a nonconventional source, can be an alternative for manufacturing EC with favorable mechanical and barrier properties. MBstarch/Chitosan EC promotes the postharvest quality (physicochemical parameters) and extends the shelf life of guava by up to 10 days. This EC (MBstarch/Chitosan) can be considered a sustainable ecologic postharvest preservation alternative for the guava fruit.