Cassava Starch-Based Multifunctional Coating Incorporated with Zinc Oxide Nanoparticle to Enhance the Shelf Life of Passion Fruit

Passion fruits are susceptible to numerous postharvest challenges including weight loss, ethylene production, peel shrinkage, microbial growth, and pulp liquefaction. To mitigate these issues, yellow passion fruits were treated with hydroxypropyl cassava starch zinc oxide (HCS-ZnO) nanoparticles at varying concentrations. Fruits were stored at 10°C for 42 days, and the treated fruits underwent periodic assessments for weight loss, electrical conductivity, reducing sugar, total soluble solids (TSS), titratable acidity, and peel color. The results showed that a 0.8% HCS-ZnO nanoparticle coating could significantly reduce the weight loss of passion fruit during storage. However, compared to other treatments, a 0.2% HCS-ZnO nanoparticle coating demonstrated superior preservation of physicochemical properties, delayed discoloration, slowed ripening, maintained cell membrane integrity (electrical conductivity 1337 μs/cm), and reduced nutrient loss (titrable acidity 3.35 g/100 mL, TSS 17.9%, reducing sugar 5.1 g/100 g) at 42 days of storage. This innovative approach holds promise for commercial application, offering a sustainable solution to mitigate postharvest losses of passion fruit. The study underscores the potential of HCS-ZnO nanoparticles as effective coatings to uphold fruit quality and extend shelf life, presenting compelling insights for future fruit preservation strategies.