Effects of a Native Cassava Starch, Chitosan, and Gelatin-Based Edible Coating over Guavas (Psidium guajava L.)

Food preservation is a widely discussed topic and target of uncountable studies. The present work evaluated the effect of a coating based on native cassava starch, gelatin, and chitosan over guavas (Psidium guajavas L.). The fruits, stored at 7 degrees C, were analyzed for 27 days regarding soluble solids (SS), titratable acidity (TA), ripening index (SS/TA ratio), vitamin C, and antimicrobial analysis. These analyses helped to evaluate the ripening process of coated and noncoated guavas. The results indicated that the coated guavas showed an increase of 9 days in their shelf life compared to the noncoated ones. It confirms that the biodegradable coating was able to decrease mass loss within the storage period. Moreover, the coating was remarkably effective in slowing the ripening process because, even after 27 days of storage, the fruits had not yet reached senescence. The biodegradable film was also capable of preventing microbial growth due to the antimicrobial capacity provided by chitosan.