Carrageenan, Beeswax and TiO2 Films: Preparation, Characterization and Application in the Conservation of Sugar Apples (Annona squamosa)

Abstract Sugar apples are climacteric fruits that had a rapid deterioration due to their high respiration rate and ethylene production, making the application of postharvest technologies essential for extending their shelf life. The objective of this study was to develop an edible coating using carrageenan (CR), beeswax nanoparticle (BW) and titanium dioxide (TD) to extend the shelf life of sugar apples, using ultraviolet (UV) light, to maintain their shelf life at 15 ± 1 °C and 80 ± 1% RH for 12 days. The addition of BW and TD in CR films allowed us to obtain good barrier properties in different concentrations. Based on the results obtained for the water vapor permeability (WVP) value, a concentration of 1.52% of TD and 27.3% of BW was chosen. Coated sugar apples with 1.52% of TD irradiated with UV light managing to delay respiration until day 5 and maintain physical-chemical qualities and visual appearance for nine days, concluding that the edible coating of CR and TD, in the presence of UV light, can extend the shelf life of sugar apples for nine days at 15 ± 1 °C and 80 ± 1% RH.