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<p>Edible coatings, especially those that include polysaccharides and lipids, provide a&#xa0;sustainable approach to reducing post-harvest losses in extremely perishable fruits. This study systematically assesses the synergistic effects of chitosan (2%) and beeswax (20%)—both separately and in combination (C + B)—on strawberries and guava, two commercially important fruits with a&#xa0;short shelf life. Coatings were applied through dipping or brushing, and fruits were stored at temperatures of 22–26 and 4 °C for a&#xa0;duration of 10&#xa0;days. The primary innovation is the direct comparison of the efficacy of dual coatings (C + B) with that of single-component coatings, combined with an extensive examination of physicochemical, biochemical, and sensory characteristics. The results indicated that C + B coatings significantly minimized weight loss (28% in strawberries, 7% in guava) and degradation incidence (3.2% in guava, 28% in strawberries) while maintaining total phenolic content (TPC) and total monomeric anthocyanin content (TMAC). Chitosan-only coatings demonstrated superior sensory scores for flavor and color, whereas beeswax improved moisture retention. Refrigeration enhanced these advantages, prolonging shelf life beyond 10&#xa0;days. This study enhances the practical use of composite edible coatings by clarifying their temperature-dependent efficacy and antimicrobial-barrier synergy, directly contributing to the United Nation’s Sustainable Development Goal (SDG)-3 (health) and SDG-12 (responsible consumption). These results demonstrate that chitosan–-beeswax composites offer an effective preservation method for climacteric and non-climacteric fruits.</p>

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Enhancing Post-Harvest Quality of Strawberries and Guava Using Innovative Chitosan–Beeswax Edible Coatings

  • 期刊论文

  • 发表日期：

    2025年6月10日

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  • Amna Sajid,
  • Hannan Mukhtar,
  • Wajiha Zaka Ansari,
  • Adnan Fareed,
  • Zeb Saddiqe,
  • Mehdi Rahimi

摘要

Edible coatings, especially those that include polysaccharides and lipids, provide a sustainable approach to reducing post-harvest losses in extremely perishable fruits. This study systematically assesses the synergistic effects of chitosan (2%) and beeswax (20%)—both separately and in combination (C + B)—on strawberries and guava, two commercially important fruits with a short shelf life. Coatings were applied through dipping or brushing, and fruits were stored at temperatures of 22–26 and 4 °C for a duration of 10 days. The primary innovation is the direct comparison of the efficacy of dual coatings (C + B) with that of single-component coatings, combined with an extensive examination of physicochemical, biochemical, and sensory characteristics. The results indicated that C + B coatings significantly minimized weight loss (28% in strawberries, 7% in guava) and degradation incidence (3.2% in guava, 28% in strawberries) while maintaining total phenolic content (TPC) and total monomeric anthocyanin content (TMAC). Chitosan-only coatings demonstrated superior sensory scores for flavor and color, whereas beeswax improved moisture retention. Refrigeration enhanced these advantages, prolonging shelf life beyond 10 days. This study enhances the practical use of composite edible coatings by clarifying their temperature-dependent efficacy and antimicrobial-barrier synergy, directly contributing to the United Nation’s Sustainable Development Goal (SDG)-3 (health) and SDG-12 (responsible consumption). These results demonstrate that chitosan–-beeswax composites offer an effective preservation method for climacteric and non-climacteric fruits.