Potential use of an edible candelilla wax-based coating to extend the shelf life of passion fruit
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abstract
Passion fruit (Passiflora edulis f. flavicarpa Degener) is not widely traded due to its short shelf life. Edible coatings can be used to extend the postharvest life of fruits. The objective of this study was to develop a candelilla wax-based coating (Euphorbia antisyphilitica Zucc) for the preservation of passion fruit. Three coating formulations (C1, C2, and C3) were made with pectin, glycerol, and candelilla wax and applied by immersion. Weight loss and changes in physical appearance were used to assess shelf life under two storage conditions: room temperature (32 °C/6 days) and refrigeration (6.6 °C/32 days). Uncoated fruit in both storage conditions served as controls. Furthermore, a physicochemical characterization of the coatings was performed. Coated fruit at room temperature showed an improvement in weight retention compared to controls, but no differences in physical appearance were observed. In fruits stored under refrigeration, only C2 had less weight loss compared to the control, while C3 maintained a better physical appearance. In terms of coating characterization, C3 presented the lowest moisture content and thickness. C1 obtained the highest density value, while C1 also had the highest water vapor permeability rate (TPVA) value. The application of the C2 coating was effective in preserving the fruit for a longer period of time, and this coating has the lowest TPVA value, which is related to the decrease in weight loss in the fruit.
